Tuesday Treats: The Perfect Blondie

blondiesHi Everyone!!  Welcome to my first edition of “Tuesday Treats!”  I’m going to be sharing a different recipe every Tuesday with you.  The first recipe that I am sharing is for the perfect Blondie.  Blondie’s are one of my favorite treats ever, and if you’ve never had one you’re missing out!  They are a brownie, but instead of chocolate they are butter and brown sugar based.  I don’t even remember the first time that I had one, but I adore anything with a strong vanilla flavor, so I was sold. I think the best one I have ever had before delving into my hunt for the perfect recipe was from a fabulous chocolate bar in St. Louis, called Bailey’s!  Anyhow, I took a few recipes and tweaked them into my own, as always. These are great served on their own or slightly warm and smothered in ice cream with a drizzle of caramel or butterscotch!  I hope that you enjoy this recipe and if you have any questions let me know!  Happy baking!  Here’s the dish! 



Deb’s Perfect Blondie:

  • 1 1/4 cups unbleached all-purpose flour (can use gluten free cup for cup)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter, (1 1/2 sticks) melted and slightly cooled-you can use salted but cut salt to 1/4 tsp
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 Tbsp pure vanilla extract
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 cup toasted pecans coarsely chopped (optional, but I highly recommend them)

Adjust the oven rack to the middle position and heat the oven to 350 degrees. Spray a 13 by 9-inch pan with cooking spray.  Fold two 16- inch pieces of  parchment paper or foil so that one is  13- inches wide and the other is 9- inches wide. Place the pieces in the pan in a “t” shape. Whisk the flour, baking powder, and salt together; set aside.  Melt the butter in the microwave in a bowl.  I use an extra large glass measuring cup/bowl. (You can also melt the butter in a sauce pan on the stove and pour it into your bowl with the brown sugar if you prefer.) Slightly cool the butter then mix in the brown sugar until it’s combined. Add in the eggs and vanilla and mix well.  Fold in the dry ingredients with a rubber spatula until it is just combined. DO NOT OVER-MIX! Fold in all of the chocolate chips and toasted pecans. Turn the batter into your prepared pan. Bake until the top is shiny and cracked a bit and feels firm to the touch, 20-25 minutes.  Cool completely on a wire rack. Remove the bars from the pan using your parchment paper handles.  Transfer to a cutting board and cut into 2-inch bars to serve.  (I cut these into 12 equal large bars for bake sales)


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