Nutty White-Chocolate Blondies Recipe
Email
Blondies—named for their color—are the underappreciated cousin of brownies. Their butterscotch flavor is more subtle than that of an in-your-face cocoa brownie, but they are just as easy to make. We’ve also added toasty nuts and white chocolate, for a treat that’s begging for an accompanying scoop of vanilla ice cream.
What to buy: Be sure to pick up good-quality white chocolate chips, because the cheaper ones are usually waxy and filled with artificial flavors. If you don’t enjoy white chocolate, swap in your chocolate or butterscotch chip of choice.
This recipe was featured as part of our Back-to-School Bake Sale story.
INGREDIENTS
- 12 tablespoons unsalted butter (1 1/2 sticks), melted
- 1 1/3 cups packed light brown sugar
- 4 teaspoons vanilla extract
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 2 large eggs, at room temperature, lightly beaten
- 1 1/4 cups all-purpose flour
- 1 cup nuts, such as pecans or walnuts, toasted and coarsely chopped
- 1 cup white chocolate chips
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and flour; set aside.
- Combine butter and brown sugar in a large bowl and stir until evenly incorporated. Add vanilla, salt, and baking powder, and stir until thoroughly combined.
- Add eggs, and stir briefly until evenly incorporated. Add flour, and stir until just incorporated (no white streaks should remain). Stir in nuts and chips until just combined.
- Transfer batter to the prepared baking dish, and bake until golden brown and set, about 25 minutes. Remove from the oven and place on a wire rack to cool completely before cutting.
This is the 1st blondie recipe I've seen that doesn't involve cooking the sugar and butter together. Thank you, Chow Team!!!!
So these seem to turn out more Cookie-like than Brownie-like (which isnt necessarily bad) ????
I Made these according to the recipe and then made my own low cal version, which tasted almost identical, with a few reductions i got them down to 243 cals, so for anyone whose interested, reduce the butter by 20g and use 75g of white choc chips and 100 grams of pecans, they were sweet, nutty and had the right amount of chocolate and were slightly bigger then the ones i got from this recipe. I made 16, Were all eaten in 2 days
I made these loaded with 60% cocoa chips, and its like having a big pan of chocolate chip cookies--YUM. Maybe my version is a "dirty blondie"