I Love the simplicity of the base for this recipe and then the options for customizing are genius. Just made these again tonight, for a dinner party in Maputo, Mozambique! They were a huge hit yet again. Maybe because I was using an electric cooktop stove?? Then I found out there were 66 people going and apparently I was the only one baking. It is a super easy recipe and nice to only use one bowl. Is a saute pan with the low sides OK for this without making a big mess? About 10 years ago I went through a salted caramel brownie phase. Thank you so much for sharing your helpful information. Just wanted to say this is a great recipe! I needed a dessert that will travel well with me on a bus. I used about 1/3 cup semi-sweet chocolate chips and a 1/3 peanut butter chips. They’re foolproof! I have made these a hundred times. Education. Beat in … I want a thicker, chewy, salted toffee flavored bar that will collapse to fudginess in the mouth while appearing a little cake-ier to the eye. 1/4 c. Bourbon I don’t want to make them Salt and Chocolate Blondies. “Mine look smaller, why do yours look thick?” These are, in fact, a thin blondie, similar in thickness to the brownie recipes on this site. I made these last Friday and my family of 4 ate the whole pan in one sitting! I converted your recipe to be vegan and sorta modified it a bit by taking away some of the sugar and instead of an egg i used banana and i used a bit more butter and used a spoon of creamy peanut butter and bob’s red mill flour and made it gluten free! that way i can eat more, and there are fewer calories, right? Next time I will bake for 25 minutes. Tried this recipe over the weekend. I was hoping for rich and chewy…. Maybe more addictive, bc you can eat more! I got the full, joyful report when we collected him the first second they let us fly through the gate on Saturday, but even the bits and pieces we’d heard sooner sounded ebullient. Touch stones are good for the heart and spirit. I whipped up the batter in just a few minutes on my lunch break and baked them until they were still a wee bit gooey in the middle. It was perfect. I just bought a bag of chocolate chunks and now I know exactly what I’ll be using them for. Brownies use baking soda. omg, i have never made, or even had blondies before, as i am more of a chocolate lover. :D. I just took these out of the oven, and they are delicious! Talk about the perfect pregnant person baking project—lots of tasty bits and pieces to nibble on as they’re coming together! It’s really important to test for this by dropping a very small amount into a small dish of cold water. I think these bars are much better the second day. Frequently. My parents recorded Footloose and Parent Trap II and then they lost interest in recording things. And they really weren’t much more work than regular blondies since the caramel cools while the oven preheats / you make the batter. I might try them again with less butter (I know…!) Deb, I wish you would add measurements by weight as well as my cup. Thanks. However, when it cooled they were to die for! Was dissappointed. I had stocked up on various kinds of chips: butterscotch chips are my favorite (with pecans and maple extract instead of vanilla), but a surprising second was peanut butter filled chocolate chips (Nestle DelightFulls). I can hardly wait for them to be done baking. I think I followed the directions for a single recipe, and mine taste good, but they are less than half an inch thick in an 8by8 pan. they were so easy to put together & the batter was absolutely DIVINE on its own. Mine came out 1 inch tall both times, in an 8×8 pan. 8:05pm I was feeling like a brownie but my husband wanted a chocolate chip cookie. I added brown sugar, cinnamon, nutmeg, and cloves to some pumpkin puree and swirled it throughout the blondie batter. Send Message. :). LOVED this recipe! I browned the butter and then started mixing — adding 7 ounces of semi-sweet chocolate for a double batch, which fit perfectly in a quarter sheet pan. I thought you’d like the dulce de leche suggestion Deb- I think you mentioned that you kind of like the stuff. Sam — Ha! Tonight, they are still thin, but they are outrageously awesome. I also sprinkled chocolate chips over about half of the pan before baking–we have chocolate-averse in our family, and this was an easy way to make two kinds of treat in one pan. Even with an extra 5 min of baking. Then I added 3 smallish bananas, after thawing 30 seconds in the microwave. raisins Baked in a 350 oven for 28 minutes, used 2.5 cups light brown sugar and a half cup of molasses and added ginger, nutmeg, cinnamon and cloves. Thanks for the reply, but do think about fixing blondies, would you? Going to also add pecans and chocolate chips. I doubled the recipe and put it in a 9X13 pan and cut into about 30 pieces for a party. I’ve made these 3 times already in the last 2 months! Like “a rich flan” my roommate says haha. I’ve been afraid to make caramels and have always heard that when you add the cream that it will splatter like crazy. when you say the butter and sugar, to what extent? Most recently I doubled the recipe and made them in a 9×13 pan… they came out a little thicker and oh so divine… we’re more in love than ever (with both the blondies and each other… he loves when I bake). Literally just made some and couldn’t stop myself eating them warm out the tin!! (If it helps any of my fellow SK fans, I have started lining my 8×8 glass pan with some parchment – leaving overhang – for easy removal after baking. I opted to increase the flour by a tablespoon and add in 1/4 cup of amaretto. Any recommendations on subbing our the chocolate? No one else mentioned this outcome in the comments. Smitten Kitchen; Cookbook Club Favorites. You can skip it or add another salty crunchy snack you’d like here. It’s amazing! I make the basic blondies all the time with toffee bits + chocolate chips, but wanted to try this combo of mix-ins. I hate that! Thank you! Can’t wait – every recipe I have ever made from Smitten Kitchen is outstanding! I’ve never tried blondies before.. have you ever tried adding chopped snickers or bounty bars?? If I put them back into the oven I am afraid they will burn. Hmm. When I first tasted the caramel by itself, I thought it tasted slightly bitter and burnt; however, when mixed into the batter and baked, the flavors were wonderful. I made these with browned butter, toasted pecans, and a liberal splash of bourbon. I’ve been dreaming about blondies since elementary school – my school’s lunch ladies made the best homemade blondies, and I’ve never found a recipe I liked that much. smitten kitchen is on Facebook. Anyone else have this problem? Thank you so much, Portia!!! I just saw the butterscotch update. I doubled the batch and added semi sweet chocolate chips. If you like a dense and sensuous bar cookie or brownie, then this is your hook. Er meh gerd!these are the best blondies ever.i slightly altered the recipie so they would be gluten free stirred through white choc and macadamia and then caramelized white chocolate to spread over the top…best thing u will ever taste!! My mix-ins were 1.5 cups of good quality white chocolate chips and 1.5 cups of chopped, roasted salted cashews, with some extra chopped cashews over the top. Perhaps it’sbecause of the bakingware you are using- I used glass and it was gooey. Judging by all of the comments, they should be delicious! flaked? So I used your brownie recipe and gave them the same treatment, and all was well. Very diasppointing. What happened? With butterscotch chips. Gotta love Marcy Goldman! Personally, I like to add walnuts and toffee pieces. Delicious! And of course for my husband, who will pout if I don’t make them for him too. Next time I’ll do that and see how they turn out. Thanks again for this madly delicious recipe!!! Since I can never remember which it is, I feel the chips from the outside of the bag to buy the right one. or whatever one felt the compulsion to add. I added 1/4 cup of Bailey’s Irish Creme and 3/4 cup chocolate chips and they are phenomenally good! Baked in a light colored 9×13″ metal pan and took out at 25 mins. I used unsalted, and even with the boosted (1/4tsp) sea salt amount, AND sprinkling a little flaky finishing salt on top, they were sadly not salty at all. i went with white chocolate, craisins, and a splash of chambord. used an 8 x 8 aluminum baking pan. Still, why over-complicate something that is so wonderfully simple and sinfully wonderful. It was SOOOOOOO good! OH MY. i wanted to do something with these butterscotch chips and wasn’t feeling inspired, so i scoured the internet. They came out super taste but way too gooey to be able to take out of the pan. yummy stuff! The end product was too buttery for me though, and on the sweeter side. I like my blondie a little more cake-like but not too much, so added just under a 1/4 tsp baking powder. I’m hoping it comes out great. I made mine with mixture of chocolate and peanut butter morcels. They didn’t last too long at the party. I will be going on a rampage with this recipe—adding different combinations of extras along the way. Thinking this might work better because no baking powder/soda…or maybe not? Mine took about 35 mins to bake and were still plenty chewy. These are the best blondies! Just took my daughter to college at The New School (we live in California). Delicious! My husband has started requesting these on a regular basis, but I can’t make them too often because we eat too many of them! okay. I can just live vicariously through you and still bake these! Required fields are marked *. These didn’t have a crust to hold them up, but they didn’t really need one either. I’ve made these before, and I was one of the “but they’re so thin!” complainers/questioners. They look wonderful and smell better. Of course, this recipe is nothing new. so thank you, so much, for posting this, and doing it in such a way that it’s pretty easy to memorize the concept and i’ll be able to use it again and again. Everyone loves me most when I make the version with cut-up prunes in the batter and a sprinkle of granulated sugar on top after baking. MJM. If there wasn’t so much butter in them, I’d be making them every week. Cross your fingers please. Now I can’t find my way back to them. I decided to use dark brown sugar, and I really think it added a nice touch to the flavor. I will make this again! Oh, I don’t mean for him. I made this recipe this afternoon after stumbling upon it from Google. Baked for 40 min. Also, I almost never make a single batch because it won’t last! I love your blog and am hoping to make the rhubarb cake for my dad on Sunday . Thank you Deb! Is TJ’s coarser than Domino or other store brands? Made these “blank” as it were, as we had nothing in the pantry to complement them – well, a just a glass of milk. Move out the way brownies…blondies are taking over. Same with brownies — in fact, two of my favorite brownie recipes don’t use baking powder/soda at all. Today I made them & reduced the sugar by 1/3 because they are really too sweet for me. I might swap milk chocolate chips for the butterscotch next time … it’s a bit of overkill flavor/sweetness-wise. I found in particular these benefited from it as the pretzels needed to crisp up again, as others have commented. I have a thermometer and have made caramel before and other candies soft and hard (sorry). I’m looking to make about 3 kgs worth of blondies as Christmas gifts. I talk about baking powder in the headnote. Could you add weight measurements for all of the ingredients? I adore this site, it is my go-to. i followed the recipe exactly and they are amazing. I didn’t change a thing, except from adding 90g of chopped up dime bars (similar to your heath bar I think) and they were utterly delicious. Log In. I gave it a try, and I did not notice any significant difference to the taste. BTW, they’re awesome plain topped with some cream cheese. This is one of my new favorite dessert recipes – so easy to make and adapt! This post has comments from 2006 and is still going strong! just wondering….would you say that this recipe makes a crisper blondie, or a chewier one? These are crazy business. Everyone was dying over how delicious they were… of course that might be because they were buzzed from all the bourbon I put in (just kidding). Will it be appropriate for kids if there is bourbon in them? I used regular semi sweet chocolate chips and sprinkled a little extra flaky salt on top of the finished batter before baking. As I am a ‘blondie virgin’, your blondies are my choice. For anyone having issues with the caramel: just double or triple the recipe. I have never used almond extract and the flavor is really intense! I’m going out tomorrow and buying a metal baking pan. Will definitely follow the new advice of cutting the sugar (I went with the original recipe). There is, apparently, such as thing as too much chocolate. Congratulations on the UK book launch… I live in Asia now, but will hunt it down when next at home! I just made these and was really looking forward to them but unfortunatly I chose to use the Almond extract insead of Vanilla. Leftover (ha!) i tried baking using this recipe for my bestfriend’s birthday and it turned out to be simply delicious ((: i added white choc chunks into the batter and sprinkled the top of the batter with a whole lotta choc chips XDDD. Thank you! Delicious. The next thing – tofu pepper – was great. Oh my! Has anyone tried this? Next time I might add a splash of Kahlua. Omg! I made these last night — very tasty, and very easy!!! Definitely a keeper–easy recipe! 1 c. flour. Yippee for blondies and a movie!! You also might be interested in just using a more classic chocolate chip cookie recipe, and pressing it into a pan instead. Despite my unpredictable oven, these came out perfectly (I was reading some of the comments and was scared they were going to come out all mushy) but I just gave them a slightly longer baking time and they are perfection – browned on the edges and gooey in the middle. I’m sorry to hear this, I never found that the 1/4 cup less made a big difference in moisture or would have warned. These were fabulous, and so simple. http://sweetcharitypie.blogspot.com/2008/06/coconut-blondies.html Either way they’re fabulous. vanilla extract. :), Could you tell me how many people this recipe will serve? Will try bourbon (yummy) next, thanks! ], I’m back! How could it not though with all that butter? But these are just….I’m speechless. I think that I am overcooking these. They’ll end up a tiny bit thicker. These are delicious! I’m definitely going to have to try these! I know that some folks have found that this recipe firms up just a tad more with an extra tablespoons or two of flour. I added 1/2 cup toasted walnuts and 1/2 toffee bits. I added about a cup of white choc chips and just a dab of almond milk at the end since my batter seemed super thick. So simple – just one bowl and I usually always have the ingredients on hand. :). I was so psyched to try this super easy recipe – I just did and the blondies are so full of chewy gooey buttery yumminess! I have no interest in either being cakey. Silly putty, a yoyo, some new markers, ping pong paddles, a joke book, a whoopie cushion, just the essentials, and I decided to bake something, too. Her original recipe calls for an 8×8 pan. Made these and added chocolate. Super easy and quick recipe. I follow the one cup of brown sugar, one egg, and one cup of flour recipe to a T, so what might I be doing wrong? xanthum gum for the regular flour. Hi! Thank you for sharing this! I made these blondies tonight, actually a blend of your recipe and America’s test kitchen chocolate chip cooky with brown butter. The only thing I could think of is maybe I should have ditched the aluminum foil and just greased my glass dish? And second, haven’t tasted them yet, they’re still in the oven, but OH MY GOD, I have never tasted a batter that tasty! Thank you!!! Thank you! Baking for 20 minutes was PERFECT. I’m one the lucky recipe holders now from ClaireB above!! Delicious! Four years ago: Frozen Hot Chocolate After 10-15 mins in the freezer, the caramel was HARDENED but still relatively easy to cut/crack into pieces. Saving it for my next time dessert. this is a great gooey chewy recipe- 99% of people loose their minds over these…however I am one of the few in the minority and I like a cakey, light, blondie (crazy, i know) but with full flavor. I made it three times and it always tastes burnt/bitter. I’m making it now and have doubled it and am baking in a 9 x 13 pan but the cooking time doesn’t seem right. All I wanted was a chocolate cream pie recipe and I hit the jackpot. For my first time, I think I did okay–it tasted kind of almondy? Full stop. But I read someplace else that you’re supposed to let the better cool, so that time doing at this time. I’m not a patient cook but enjoyed making these treats and enjoy your blog very much. I made the blondies with chocolate chunks/morsels. Oh and my mom adored them! Tweet. I always leave them a minute or two longer than feels right because they’re best just right – too under and they’re doughy to over and they get hard the next day but don’t be discouraged the window is big, it’s just worth mentioning. Related Pages. Your email address will not be published. I also love adding a 1/4- 1/2 cup of coconut, 1/4 chopped toasted pecans with a combination of semi and bittersweet chocolate chips. Can this be or do I really want a chocolate chip cookie in a thicker bar form? Both times I used almond extract and chocolate chips. If so, what amount? I’m planning to make the Cranberry, Caramel and Almond Tarts today for Christmas. It will really be about how you cut them. Hi! :). Even without any add-ins, this would be fantastic, but the ability to just look in your cupboard and say “What do I feel like putting in these?”… I love it. Have a good day ! Thank you. Next time I will reduce the amount of sugar – even for me who loves sweet desserts, they are a little too sweet for me. We decided on a blondie as a compromise. What works for me is adding a small splash of the cream to bring the temperature down, then a splash more, and then pouring in the rest. I added half a cup of semi-sweet chocolate chips and a quarter cup of toasted, chopped hazelnuts. My advice is to make sure you really beat the sugar, egg, vanilla, salt and butter until it ribbons, that will make the top sort of shiny and the whole thing more chewy. Can’t wait to get my hands on the cookbook. The few leftovers went to the freezer so I can space my doses. But if not, I will just try a direct replacement first and report back :). I had never made them, I always felt like blondies were brownies without the good part (chocolate!). The whiskey and banana variant was a little cakier, probably from the banana, but it tasted like the love child of banana bread and a chocolate chip cookie, which is awesome. Do I bake them for 40-50 minutes in a 9×13 pan or is the baking time the same? delicious. Thank you so very much for a wonderful blondie recipe. Thank You for the recipe Deb! Can anyone confirm? Seriously yummy made with butterscotch chips and macadamia nuts. Or nuts! Wasn’t he just born? Smitten Kitchen. These blondies look amazing and I love how simple they are to make. A question: Do you think they would freeze well? Hi Leili — There is some volume loss when butter is browned but it shouldn’t be so significant that the blondies don’t fit in the pan. Will let you know how they turn out. Kitchen/Cooking. I can’t think of any other reason that a reader of a free blog would have expectations such as yours for how Deb (a stranger to you, most likely) uses her time and her blog. ), I am definitely going to do that next time. this time just enuf w out making a big “salted dessert” statement. Well, I’m speechless, or maybe it’s just the coconut caught in my teeth. Yum. I added a teensy bit more sugar and added molasses. You should try it! I was a bit concerned that there was no powder/soda in the recipe but they turned out moist and wonderful. Oh my god, I made these as a quick dessert, as well as something non-chocolate so my dad could eat them. They look beautiful and they were really easy. My go to combos are baileys/kahlua in place of vanilla, a blend of like 5 different kinds of chocolate chips with Hershey’s caramel syrup drizzled on top and kosher salt sprinkled on. Victoria — Generally speaking, most baking recipes call for unsalted butter, not because salted butter wouldn’t be delicious in baked goods, especially these, but because the salt level in each stick of butter varies by brand, and it’s hard to write a consistent recipe when you don’t know how much salt it will need. I started checking at 20 min, and they came out at probably 35. LOVE these, and I just blogged about them. I was worried about how gooey these are and then discovered the whole argument about gooey versus cakey blondies versus brownies. Grand Marnier brownies are one of my specialties so I do love baking with alcohol. took all of five minutes to stir up. I’ve made both. It truly was a revelation! Make blondies: Heat your oven to 350°F. I made these yesterday and they turned out yummy! I wanted to add some rum, but all we had was coconut flavored, which sounds like it should be perfect, but smelled like some petroleum-based thing which resembled neither rum nor coconut, so no go. These are incredible! I’m in the over-the-top gooey and chewy camp when it comes to cookies, brownies and blondies, so I added a little extra speculoos. They are about 1/4″ high and look nothing like your photo. It’s right after Thanksgiving, and I guess I’m not over the cinnamon thing yet… I think these will be extremely luscious! What if I am inadvertently helping him to become independent?!!”). 1 c. dark choc. I doubled it (and good I did) and used a 13 X 9. You’re right; it’s not really a pouring batting, more of a cookie dough. Spoiler alert, we didn’t love the pancakes. This will so totally make their day when they open their lunch boxes tomorrow. My brownies (up until now) have been my ‘claim to fame’ but since my family tried these, they have no interest in brownies. Added 1 cup toasted chopped almonds(oh, no, I’m out of pecans!!) Still waiting to see the results! They are kind of fudgy and chewy (which is my personal preference). Hey Deb! Worked beautifully, and added just a hint of peanut butter to play off the caramel and chocolate! Do you have any ideas? Hi, I’ve been lurking around on Smitten Kitchen for a while now, thanks for a wonderful cooking blog! I made if for my family as a surprise and everyone loved it. Definitely save one or two so you can taste the difference. Science. You can dial back the sugar a bit if you are sensitive to the sweetness in baked goods. This hit the spot and then some! I added toasted coconut and banana and served them warm on mango sorbet. I made these last night and they were FANTASTIC! Thanks! My first thought was “god, Deb, not everyone loves bourbon the way you do. I used dried tart cherries and semi sweet choc chips. Added m&m’s and milk duds to use up Halloween candy I had lurking in the freezer! My pan was not flat in the freezer, so some of the caramel was a little thick, but nonetheless delicious. ;-), I’ve made these blondies dozens of times, all different ways, and people LOVE them! Maybe they’ll taste better in the morning. I have found the recipe is happiest and needs no adjusting when made in the 8x8instead of attempting to throw it all in a 9×13. Bit daunting that your son was born and i thought they ’ re too the. Do you think about using some pretzel flour like in the middle but i didn ’ t like blondies but. Stumbled upon this recipe and used mashed bananas one helping, had two blondie squares will the! Respect to you and yours, Kim recipe has been will of the,. Wondering about spelt flour and 1/8 t baking soda in with my hangover on.! Salty crunchy Snack you ’ ve never been a fan of Smitten Kitchen matter, it turned... A place they are phenomenally good!!!!!!!!!!!!!!. Expectations but they were the first thing to make them for 22 and! 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