A Better Blondie

The Blondie. No, I am not talking about the band or the barbie I am talking about the perfect baked treat. Blondies are the prefect blend between a Chocolate Chip Cookie and the Brownie. This sweet chewy treat is one I have been doing for years. Every time I make them it’s a bit of a mystery of how they will turn out. I have tried tweaking my recipe over the years but today I finally decided to try a whole new recipe. 

When trying to work through a classic and figure out why you’re not getting consistent results it’s easy to go do the rabbit hole of googling recipes and seeing what the differences are but rather than doing that I recommend turning to America’s Test Kitchen. Now, as for me and my tastes there recipes don’t always hit it out of the park for me but they do point me in the right direction.

So I set out on trying the recipe in their cookbook “The Complete America’s Test Kitchen TV Show 2001-2015 Cookbook” for blondies. One of the things I love about their book is that they explain how they came to settle on their tips, techniques, and in the end the final recipe. The recipe is fairly simple:

Preheat your oven to 350ºF. Spray a 9-inch square pan with a non-stick cooking spray and line with parchment.

  • 7 ½ ounces All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt

Whisk together in a bowl and set aside.

  • 10 ½ ounces Light Brown Sugar
  • 168 grams Unsalted Butter, softened
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract

In a bowl of an electric mixer fitted with the paddle attachment cream together until light and smooth. Add in the dry ingredients and mix just until incorporated.

  • 4 ounces Pecan Halves
  • 3 ounces 66% Chocolate, chips or bar broken into pieces
  • 3 ounces White Chocolate, chips or bar broken into pieces

Pulse in a food processor until it resembles something close to pebbles or corse sand. Add to the batter and mix until incorporated. Scoop out into prepared pan and spread around filling the entire pan.

Bake for 25-30 minutes or until the center is set and no longer giggles when you move the pan. Let cool in the pan. Then turn it out and cut into 16 pieces. Enjoy!


After making this recipe I can say I am a convert. I love the texture, chew, and flavor. In past versions I used butterscotch chips as well which work amazingly well but I no longer have a good source for them. I think the next time I try this recipe I might make some butterscotch and swirl it into the batter once the batter had been spread out.


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