Blondies
A rich, chewy blonde brownie loaded with white chocolate and toffee bits — best served warm with a scoop of ice cream and a drizzle of caramel.
- Prep Time
- 15 min
- Cook Time
- 30 min
- Total Time
- 45 min
- Servings
- 16 bars
I'll never forget my first blondie — a chain restaurant dessert menu, a blonde brownie topped with chocolate ice cream and caramel sauce, and complete disbelief that a brownie with no chocolate could taste that good.
When I explained the concept to my husband ("it's a brownie with no chocolate"), his response was an immediate "gross." I took it to my brother's house warm, straight from the oven, topped with ice cream, and passed it around — my sister-in-law's response after the last bite said it all: "You're taking that home with you, right?"
Ingredients
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1 cup butter, melted
- 2 cups all-purpose flour
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans (optional)
- 1 cup white chocolate chips
- 1 cup toffee, caramel, or butterscotch baking bits
Instructions
- 1Grease a 9x13 inch pan and set aside.
- 2In a medium mixing bowl, beat the butter and brown sugar using an electric mixer.
- 3Beat in the eggs and vanilla until smooth.
- 4Stir in the flour, baking powder, and salt, then mix in the pecans, white chocolate chips, and baking bits.
- 5Pour into the prepared pan and spread evenly.
- 6Bake at 375 degrees for 30 minutes, or until set in the middle.
- 7Cool in the pan before cutting into squares. Store in an airtight container.
Tips
- Serve warm with a scoop of ice cream and caramel sauce for the full bakery-style experience.
