Filed Under: blondies, brownies, butterscotch, Dessert, Family, holiday baking, katie workman, Kids, mom 100 cookbook

The Best Blondie Recipe Ever

These blondies are delicious and make a big batch for a school bake sale, a party, shower or for when you're craving something sweet.

September 18th, 2014

Excerpt and recipe from The Mom 100 Cookbook by Katie Workman. Photography by Todd Coleman.

These bar cookies, also known as blondies, have all of the satisfying texture and heft of a brownie plus a wonderful old-fashioned butterscotch flavor, courtesy of the brown sugar, butter, and generous dose of vanilla. You will likely be able to whip up a batch without leaving your home, since the ingredients are very straightforward pantry items. The blondies can keep in a tightly sealed container for up to four days.
Servings
Makes 12 huge or 24 reasonably sized squares
Ingredients
  • 3⁄4 cup (1 1⁄2 sticks) unsalted butter, plus butter for greasing the baking pan (optional)
  • Nonstick cooking spray (optional)
  • 1 3⁄4 cups packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 3⁄4 cups all-purpose flour
  • 3⁄4 teaspoon baking soda
  • 1⁄2 teaspoon kosher or coarse salt
  • 1 cup semisweet chocolate chips, butterscotch chips, or chopped nuts, such as walnuts or cashews (optional; see Note)
Directions
  1. Preheat the oven to 350°F. Butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.

  2. Place the butter in a medium-size saucepan and melt it over low heat. Remove the saucepan from the heat, add the brown sugar, and stir until blended, then let cool for at least 5 minutes. Add the vanilla followed by the eggs, one at a time, stirring to mix quickly until well combined, so the eggs don’t cook in the still slightly warm brown sugar mixture.

  3. Combine the flour, baking soda, and salt in a small bowl. Add the flour mixture to the saucepan and stir until combined. Stir in the chips or nuts, if using. Scrape the batter into the prepared baking pan and smooth the top with a spatula. Bake until a wooden skewer or a toothpick inserted in the middle comes out clean, 24 to 28 minutes.

  4. Let the blondies cool in the pan on a wire rack. When cool, cut them into 12 or 24 squares.

  5. Note: You can mix semisweet chocolate and butterscotch chips or add enough chopped nuts to equal one cup if you’re feeling really frisky.

The Best Blondie Recipe Ever
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