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Jul 22, 2010 04:38 AM

ISO Blondies Recipe

without nuts or chocolate chips. Anyone?

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  1. Without nuts or choc chips, it's just a cookie. Use any butterscotch or shortbread cookie dough. Don't understand how you could call that a blondie.

    1 Reply
    1. re: Diane in Bexley

      I have to disagree on this one. Brownies without nuts or chips are still brownies; IMO the same applies to blondies, as long as they're butterscotchy.

    2. The recipe in the King Arthur Baker's Companion is so fantastic that my wife has forbidden me to make them anymore.

      I'll see what I can do to get that recipe to you.

      In the mean time, you can check out their recipes at their website. Don't know if they are the same as in the book.

      Just omit the bits you don't want and rock and roll.

      More later.

      1. This is from Cooks Illustrated and of course it it paraphrased. I leave ou the nuts. They are delicious:

        1 cup pecans (or walnuts), toasted and chopped coarse
        1 1/2 cups unsweetened shredded coconut
        1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
        1 teaspoon baking powder
        1/2 teaspoon table salt
        12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled
        1 1/2 cups packed light brown sugar (10 1/2 ounces)
        2 large eggs , lightly beaten
        4 teaspoons vanilla extract
        6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips

        1. Adjust oven rack to the middle and heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast coconut on same rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.

        2. While nuts and coconut toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.

        3. Whisk flour, baking powder, and salt together in a medium bowl; set aside.

        4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate, coconut, and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

        5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board

        1 Reply
        1. re: jnk

          CI is my go to recipe for blondies/congo bars too. ALWAYS a big hit.

        2. Hi Riatta,
          I'm not sure what you are looking for? Is it the caramel flavour you want? Would you use chocolate (or white chocolate) if it is not in chip form? If you are looking for a very yummy recipe without chocolate of any kind, Nick Malgieri's Caramel Crumb Bars are very good.

          1. Just posted this link to another blondie thread- Brown Butter Toffee Blondies
            Browning the butter really amps up the magic, and the nuts can be omitted.