Cook's Illustrated Blondies

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recipe by Food52 https://food52.com/

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    18
  • Calories icon
    Calories
    264
based on 8 ratings

These are the blondies you'll become known for. The key to their flavor is the heavy dose of vanilla - don't skimp, and don't use artificial extract. Delicious warm or cold.

Inspired by: http://food52.com/recipes/28573-cook-s-illustrated-s-blondies

recipe updated 23 Feb. 2022

Ingredients

  • All purpose flour icon
    All purpose flour
    195 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Egg icon
    Egg
    2
  • Vanilla extract icon
    Vanilla extract
    4 teaspoons
  • Light brown sugar icon
    Light brown sugar
    290 g
  • Pecan halves icon
    Pecan halves
    100 g
  • White chocolate chips icon
    White chocolate chips
    85 g
  • Chocolate chips icon
    Chocolate chips
    85 g
  • Unsalted butter icon
    Unsalted butter
    12 tablespoons

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Cutting board
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Large mixing bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Baking pan - 13 x 9"

Step preview

  1. Pre-heat oven - 175°C
  2. Bake a clean baking pan until golden brown - 15 min, 175°C
  3. Prepare a clean cutting board coarsely
  4. Line a clean baking pan with foil
  5. Grease foil-lined pan with butter or oil
  6. Add all purpose flour, baking powder and salt to a clean medium bowl
  7. Melt a clean small bowl - low heat
  8. Whisk a clean large mixing bowl together until combined
  9. Add egg and vanilla extract to the large mixing bowl
  10. Fold until just combined
  11. Fold in chocolate and nuts
  12. turn batter into prepared pan, smoothing top with rubber spatula
  13. Bake baking pan until light golden - 25 min, 175°C
  14. Let cool - 10 min
  15. Remove bars from pan by lifting foil overhang and transfer to cutting board
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