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Well Bred Loaf Blondies

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I searched Chowhound first (using several permutations) and didn't find anything; so forgive me if this topic has come up before.

I was wondering if anyone knew of a recipe for duplicating these Blondies. In the Chowhound threads I found, most posts referenced either the Dorie Greenspan or Cooks Illustrated recipes; both of which were described as 'chewy.'

For those who remember, the Well Bred Loaf Blondies were NOT just 'blonde' versions of brownies. They were closer to a cooled Tollhouse cookie, with some crispness and flakiness.

Thanks.

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    1. re: todao

      Thanks, but those Blondies bear no resemblance to what I'm looking for. Not to be snarky, but I think I don't think it's unimaginable that I would have checked the most basic sources, like the Nestle Tollhouse cookie bar recipe.

      1. re: todao

        Todao, these look great! Maybe I'll just have to put my "cut back on sugar" resolution for just a little bit!

      2. Blondies: the Next Generation

        Steve Caccavo was one of the founding owners of The Well-Bred Loaf, Inc. He invented Blondies in the late 1970s, and when the company was sold in 1996, the original Well-Bred Loaf® recipes were
        sold along with the company. While this Blondie recipe is not “the original,” Steve, along with a number of Blondies fans from long ago, can attest that these are as good as the originals.

        Abbreviations: tsp = teaspoon; T = tablespoon (= 3 tsp); C = Cup; oz = ounce.

        Recommendation: use a 5-qt mixer.

        Ingredients

        1 ½ C all-purpose flour (recommended: unbleached)
        1 tsp. baking powder
        ½ tsp. salt
        1 ½ sticks (12 T) sweet (unsalted) butter
        10 ½ oz (1 ½ C packed) light brown sugar
        2 large eggs
        4 tsp. ( = 1T + 3 tsp) vanilla extract
        ½ C (3 oz) white chocolate morsels (use large size, not tiny ones)
        ½ C (3 oz) semisweet chocolate morsels (use large size, not tiny ones)
        4 oz (1 C) pecan pieces & walnut pieces
        First Step:

        Preheat the oven to 350 degrees.Put the rack in the middle position.
        Melt the butter and let it cool.
        Toast the pecan & walnut pieces on a metal tray in the oven; set aside to cool.

        Line a 13” X 9” glass pan with aluminum foil, with the foil extending over the edges. Spray the foil
        with “Pam” or brush with butter, to avoid sticking.

        Second Step – the Dry Mix:
        Mix the flour, baking powder, salt, toasted pecans, and both types of chocolate morsels together in a bowl (not the bowl for the mixer).

        Third Step – the Wet Mix:
        With the mixer (using whisk attachment), mix the butter and sugar together until blended. Scrape away from the sides of the bowl with a rubber spatula. Mix in the eggs and vanilla until combined.

        DO NOT OVERBEAT.

        Fourth Step – Add the Dry Mix to the Wet Mix:
        Stir in the Dry Mix (from Second Step), using the LOW speed on the mixer; stop when it is just blended in. DO NOT OVERMIX.

        Fifth Step – Bowl to Pan to Oven:
        Using rubber spatula, scrape the mixed batter into the foil-lined baking pan and spread it evenly. Put into preheated oven. Bake the Blondies for about 40 minutes(turn the pan around after 25
        minutes for an even bake), then use a toothpick to test the center.

        If it comes out with too much “stuff” on it (or too liquid-y) bake a few more minutes. The Blondies should be pulling away from the
        side of the pan when done. When it tests “done,” remove the Blondies from the oven and place on a wire cooling rack. NOTE: in addition to the “toothpick test,” if the Blondies are very sunken in the
        middle, they are not baked enough.

        Cooling:
        Let Blondies cool completely (2 hrs. or so). Cut into appropriate sized pieces (your choice). Enjoy!

        NOTE: regardless of the number of pieces you cut, there HAVE been reports of individuals who consider this a single-serving-size recipe. THAT is not recommended!

        1. Axer, thanks a lot. I'll give these a try. I hope they work out. It does bug me a bit that the 'original' Well-Bred Loaf ones did NOT have either nuts or white chocolate chips.