What's a brownie without chocolate? A blondie, of course! Make it your own by adding your choice of dried fruits, nuts, and yes, even chocolate!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to lowest position; heat to 325 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Fit a12-by-18-inch piece of heavy-duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan; coat foil with cooking spray.

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  • Whisk flour, baking powder and salt in a small bowl. Then, heat butter and brown sugar in a large pan until bubbling hot. Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients, into eggs. Stir in optional add-ins (if using chocolate, let batter cool slightly first).

  • Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes. Remove from oven and let cool for five minutes. Pull blondies from the pan using foil handles and set on a wire rack. Cool completely before cutting into 24 pieces.

Optional

3 cups add-ins, including dried fruit (cranberries, cherries, raisins, apricots or dates); coarsely chopped nuts (pecans, walnuts, almonds, hazelnuts, macadamia nuts); and/or semisweet, bittersweet or white chocolate chips

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

279 calories; 2.3 g protein; 40.6 g carbohydrates; 53.8 mg cholesterol; 152 mg sodium. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2009
I was a little worried about this recipe because there were so many conflicting reviews. I made them exactly as the recipe called (except I used regular butter instead of unsalted I like the extra bit of saltiness if it is noticable at all!) I added about 1 1/2 cups of mini chocolate chips. I got impatient and stirred them into the warm butter-sugar mixture and got a little marbling. They came out PERFECT! My fussy family could not get enough and gobbled them up. I noticed that by watching them very very closely and taking them out the moment they were done I completely avoided the hard inedible edges that usually accompany brownie type bars. I am making these again!! This time with nuts and chocolate. Mmmm...heaven! Read More
(48)

Most helpful critical review

Rating: 1 stars
04/27/2010
Waaaaaay too greasy. I was looking for the kind of blondies that the old ladies used to bring to covered dish suppers at my grandmother's church and this isn't it. Instead of a brownie-like consistency these are very dense and heavy. I followed the recipe exactly (I hate it when people here give negative reviews and they've made changes to the recipe!) and although I questioned using THREE STICKS of butter in this recipe I still did that...and now I wish I'd left one of them out. Not your grandmother's blondie at all! Sorry Pam but I won't make these again. Read More
(14)
46 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
02/27/2009
I was a little worried about this recipe because there were so many conflicting reviews. I made them exactly as the recipe called (except I used regular butter instead of unsalted I like the extra bit of saltiness if it is noticable at all!) I added about 1 1/2 cups of mini chocolate chips. I got impatient and stirred them into the warm butter-sugar mixture and got a little marbling. They came out PERFECT! My fussy family could not get enough and gobbled them up. I noticed that by watching them very very closely and taking them out the moment they were done I completely avoided the hard inedible edges that usually accompany brownie type bars. I am making these again!! This time with nuts and chocolate. Mmmm...heaven! Read More
(48)
Rating: 5 stars
02/27/2009
I was a little worried about this recipe because there were so many conflicting reviews. I made them exactly as the recipe called (except I used regular butter instead of unsalted I like the extra bit of saltiness if it is noticable at all!) I added about 1 1/2 cups of mini chocolate chips. I got impatient and stirred them into the warm butter-sugar mixture and got a little marbling. They came out PERFECT! My fussy family could not get enough and gobbled them up. I noticed that by watching them very very closely and taking them out the moment they were done I completely avoided the hard inedible edges that usually accompany brownie type bars. I am making these again!! This time with nuts and chocolate. Mmmm...heaven! Read More
(48)
Rating: 5 stars
05/24/2010
Oh man so delicious! As someone who doesn't really care for chocolate it might come as a suprise that I've never actually had a Blondie. I made 1/3 of the recipe in a 9x9 square pan and used dark brown sugar instead of light. They are super chewy almost caramel-y in flavor and really satisfy the sweet tooth.:) Read More
(30)
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Rating: 5 stars
06/28/2007
these are SOO good! i added half a cup of semi-sweet chocolate chips. they are great! Read More
(20)
Rating: 1 stars
04/27/2010
Waaaaaay too greasy. I was looking for the kind of blondies that the old ladies used to bring to covered dish suppers at my grandmother's church and this isn't it. Instead of a brownie-like consistency these are very dense and heavy. I followed the recipe exactly (I hate it when people here give negative reviews and they've made changes to the recipe!) and although I questioned using THREE STICKS of butter in this recipe I still did that...and now I wish I'd left one of them out. Not your grandmother's blondie at all! Sorry Pam but I won't make these again. Read More
(14)
Rating: 5 stars
03/09/2009
This recipe makes a wonderful cake if you accidentally double the eggs when you're making it. (too many assistants in the kitchen) Read More
(13)
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Rating: 2 stars
12/13/2006
Recipe has too much sugar and shortening Read More
(10)
Rating: 3 stars
02/13/2012
I was torn on to give this 3 stars or 2. This is not all THAT great. Nothing to be excited about. They were OK and I really don't care for them. What really made me give this rating was the hardness. It took me a long time to get onepiece out of the pan. Read More
(8)
Rating: 5 stars
12/09/2011
These blondies are really great. I made them almost exactly as this recipe called except I made a smaller batch and used Dark Brown Sugar (didn't have light). They are great. Very moist buttery and delicious! I have no idea what all of these bad reviews are about. It is possible that the directions are a little hard-to-follow. Read More
(7)
Rating: 2 stars
04/04/2008
I reduced the sugar to 2 cups and the butter to 2 sticks after reading other reviews about this being too greasy and sweet. It turned out as a very flat and dry cake. It was in no way like a blondie. Neither my husband or I liked it. One positive note was that it did make the house smell very nice while it was baking. Read More
(6)