blondies, infinitely adaptable
Although I am certain the last thing anyone wants to think about today is eating, baking, desserts or the next big cooking holiday, this recipe will usher in what I hope will be a month peppered with ideas for gifty kitchen confections. I know a lot of people this time of year make small gifts bags of baked goods, or larger tins for parties, and while I typically don’t, this gives me a chance, too, to try out a lot of bookmarked recipes while also never showing up at a party empty-handed. Also, I finally have an excuse to buy a candy thermometer.
Of course, this recipe is nothing new. I’ve been making it for nearly two years now because it’s simple the tastiest and easiest — one bowl! — baked goods to whip up for a party. It’s denser than chocolate chip cookies, more complex than brownies and in the classic Minimalist style, you’ve can customize it anywhere from a cranberry almond coconut bar to the gunky atery-cloggers I’m best known for. I typically load up on whatever chocolate I have around — tonight it was milk, white and bittersweet — finely chop some walnuts or pecans, use dark brown sugar, European butter and in something you will probably sense is a theme with me, add a splash of bourbon to boot. Gild the lily? Oh, not me. Never.
Finally, I double the recipe, baking it in a 9×13 pan (though really, just because I don’t have an 8×8 — yet) and cut the pieces really small, almost like cubes so we can rest assured that we’re not overdoing it. Oh no, not us. Never.
Blondies
Adapted from How to Cook Everything
8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup all-purpose flour
- Butter an 8×8 pan
- Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
- Add salt, stir in flour. Mix in any additions (below).
- Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.
Further additions, use one or a combination of:
- 1/2 to 1 cup chopped nuts, toasting them first for even better flavor
- 1/2 to 1 cup chocolate chips
- 1/2 teaspoon mint extract in addition to or in place of the vanilla
- 1/2 cup mashed bananas
- 1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
- 2 tablespoons of espresso powder with the vanilla
- Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
- Top with a vanilla butter cream or chocolate peanut butter cream frosting
mmmmm, what a great sounding basic recipe – will try this soon! My search for recipes is always a search for the base to more complex things – like the basic pancake recipe, which can be spiced up, substituted and tweaked until the cows come home. It is so helpful to know the ratios that make everything turn out like the thing we expect them to be like (pancake-like, cookie-like, cake-like, quick-break-like, and so on)
Also, I’m about to cook a second batch, in 3 days, of your coffee cake…first one was for fiance back at the real home, second one for relatives at thanksgiving feast…that one goes very high on my baked goods list
This is very interesting that you melt the butter and the sugar… I like when things get intriguing. Is this dark or light brown sugar– have you made them with both??
Peanut butter is also a great addition, can help to make them even chewier.
yum, right this minute I was thinking I need something sweet-if only…and now this-perfect.
Wow, and I like one bowl!
Rachael – If you like adapting recipes, you should really check out How to Cook Everything. Alex bought it in his woebegone bachelor days, heh, and the entire book is recipes and then endless adaptation. The instructions are so clear and simple, and really, it has a recipe for almost anything. Of course, one of the problems with this approach is that you have to guess when, which and how many additions will be beneficial, and when you should just stick with the core recipe. Should you use ½ cup or 1 cup of chocolate chips? It’s a big range. Of course this was an easy choice: all of the above! But would all of those additions be good in a cookie? Probably not.
Glad you loved the coffee cake.
Shuna – See, I found that step brilliant. One, I wholly admit that I love the laziness involved in only having to melt and not cream room-temperature butter, because when is it ever room temperature when you need it? But two, because when you’re making a cookie, you shouldn’t really need all that air beaten into the butter that you would need when making a cake, right? I’d think that the lack of creaming would make for a more crisp cookie. I’ve made it with both light and dark brown sugars – this time, I used both because I only had some of each – and each way, it’s wonderful, the darker of course having a more intense flavor. I applaud your suggestion of peanut butter.
Elle – And so easy! Let me/us know if you try it.
Tanna – Me too! I love it when a recipe-writer tests it both ways, and realizes you lose nothing by saving a dish – perfect, as our sink is already stacked with stuff we didn’t get to washing before running out for the weekend. Blech!
I made these last night — very tasty, and very easy!!! My husband thanks you immensely!
allana
I’m glad to have this in the arsenal–the America’s Test Kitchen blondie recipe made some great bars, but seemed awfully fussy to me (though that’s sorta why I love them, too).
This holiday is going to be my first excursion into the world of giving seriously high-quality but not-requiring-backbreaking-kitchen-labor home-baked gifts, so I’m looking forward to all of your posts for the next few weeks! (And beyond, of course…)
Even though I just ate my breakfast, this recipe made my stomach growl loudly. I may have to make them as soon as we run out of Thanksgiving pie and birthday cake.
Those Blondies sure went well with my hangover on Sunday!
THANK YOU!! For everything. It was a great night, although I am still trying to piece together what happened.
I have one silly question, when a recipe calls for butter is it always assumed to be unsalted butter? These blondies are in the oven right now, I can’t wait to taste them.
I made these using unsalted butter, dried blueberries, chocolate chips and walnuts. My six year old tried some after dinner, and came to me and said, “Mom, these are the BEST DESSERT EVER.” Then I got a big hug and “Thanks so much for making those.”
This is the kid who won’t touch nuts, by the way. And i have never gotten a HUG for making cookies before. Definitely a keeper–easy recipe! Thanks!
Deb, thanks so much for sharing this recipe. I absolutely love dried cherries, so I tried the cherries, white chocolate, coconut and walnut version. They were to die for. I love this recipe because it can be made quickly with whatever ingredients I happen to have on hand and with very little clean-up.
This definitely sounds like a keeper. I´ll have to make it very very soon.
I tried these today and they turned out way too gooey(and I like a gooey center as much as the next person) even after I practically doubled the baking time. I’m thinking my oven temperature is really off or my mistake was the fact that I mixed the other ingredients into the saucepan I melted the butter in and it was very warm(the chocolate chips ended up melting almost immediately). Did everyone else cool the butter to room temp. or cooler first?
Deb. first time poster here and wanted to tell you the combo I came up with for these, since you were the inspiratin not only for the blondes but the flavor…. dark chocolate chips and candied oranges (done as you did for the orangettes). fabulous and a major hit with the party I made them for. thanks for the recipe-s! I love your site, your writing, your photos, the inspiration… oh, and the recipes!
Deb, just wanted to say thanks for sharing this wonderful recipe! I whipped up a double batch of these bad boys and threw in some nuts and dark chocolate for my company Christmas party. Not a crumb was left! :)
i tried the kitchen sink blondies from soupersalad and FELL IN LOVE. I searched far and wide for the recipe, i even went as far as emailing, mailing and calling to company to see if they would give it to me….they wouldnt.
So i tried ever god damned recipe i could find to see if they were similar. didnt work, this is the closest ive found so far!!!
i melt white chocolate and butterscotch (8 oz) and add it to the recipe and then mix in chocolate chips to the batter…so scrumptcious
Wow but 1/4 cup of bourbon was way, way too much. I had to toss these and make another batch.
Oh no! That’s terrible. My first thought was “god, Deb, not everyone loves bourbon the way you do. For real!” but believe it or not, those are Mark Bittman suggestions from his cookbook, not even mine! Good to know for the future. Sorry you learned the hard way.
I found this recipe (and everyone’s helpful comments) a few weeks ago. Now it’s all my husband asks for! Thanks Deb and commenters!
Chocolate chips and pecans are part of the basic version for us, but as we’re big bourbon and espresso fans, I’ve been playing with those two add-ins. When I used 2T of espresso, the bourbon got lost. Halved the espresso and it disappeared, leaving us with bourbon cubes (not that we minded). Tonight’s plan is to try 1.5T of espresso and a scant 1/4c of maker’s. Cross your fingers please.
Hi, I was having a massive food craving last night and was desperate to find something I could bake with the ingredients on hand. This recipe did the trick. I actually have “How to Cook Everything” but can’t currently find it.
I added 1/4 cup of light rum and 1/2 cup of coconut to the basic recipe and my husband was delighted.
Thank you so much.
heeeeeeeeeeeey these are lush! i am baking them for the second for my best friend to give her on her 18th birthday! i used white chocolate buttons and they look delicious! thankyou xxxxx
Oh my god, I made these as a quick dessert, as well as something non-chocolate so my dad could eat them. I added dried cherries and pecans and they were awesome! Thanks!
WOW…this sounds yummie! When adding cocnut how much should I add? Going to also add pecans and chocolate chips. Can’t wait to make this for the family…and me too!!!!
Wow! Who knew blondies were so easy/so few ingredients? I’m definitely going to have to try these!
I’ve got this recipe in the oven now… looking at the software list, it reminds me a lot of the recipe for “Butterscotch Bars” that my grandma swiped out of an old Better Homes and Gardens book. The only real difference being that recipe included baking powder, so the blondies have a bit more “loft” than these probably will.
Anyhoo, it was the variations that hooked me to try this one – I put bourbon in my blondies ;-)
Cheers, kids…
I used a couple of the add-ons (whiskey and butterscotch chips in place of chocolate chips!) and made what my husband now calls “Tullamore Scotchies”! Thanks for the great recipe!
Just made these last night and brought them in to work — everyone loves them… and hates me for ruining their diets! :)
I just made these for a blonde friend who is recovering from surgery… she loves Blondies – I added chocolate chips (she does not like nuts) – They smell scrumptious and if I wasn’t on a weight loss mission they would most definitively be some missing from her care package… thanks for the recipe! Happy Baking!
I made these the other day as a surprise for my mother and they were FANTASTIC. We knocked out the whole pan in a day (sorry diet!). They were perfectly moist. I added dried cherries, white chocolate chips and milk chocolate chips. Thanks so much for the recipe! They were quick and easy to make but tasted as if I slaved over them all day.
I’ve made two batches of these so far and they are awesome! Has anyone noticed that they taste even better after about 3-5 days of being left at room temp? I think the flavors really have a chance to meld together. I know it’s not easy to wait that long but save at least one and try it!
Oh my! I have had this recipe printed out for a few weeks, and was just waiting for a reason to try it out. I decided that reason was going to be the celebration of my husband and I recovering from the flu! I used walnuts and semisweet chocolate chips, and they are absolutely to die for! So easy, so quick, so delicious. Now I just can’t wait to get to the grocery to make those cherry-coconut-almond ones you mentioned above. Thanks for yet another foolproof recipe, Deb!
these are in the oven baking right now. i went with white chocolate, craisins, and a splash of chambord. can’t believe there’s no baking powder or soda, or leavening of any kind – but they smell divine. baby fell asleep in the kitchen, so i must bake! at this rate, i’ll never lose the baby weight.
These are such great blondies! I’ve been making them for months and decided to leave some love. I added some coconut and peanutbutter :D
I am absolutely in love with these! I’ve made two batches in the last two days — pistachio and butterscotch almond :)
I made these the other day for my family. I got up that morning and decided I wanted to make blondies…which I had never made before! I looked up a few recipes and decided to settle on yours. I doubled the batch and added chocolate chips. They were delicious (and they went fast)! The only thing I plan to do differently next time I make them is add even more chocolate chips. Thanks for sharing such a great recipe!
These are delicious. I’m on my second batch inside a week. Both with dark chocolate chunks, pecans and dried sour cherries. They feel positively healthy compared to my favourite brownie recipe (which uses a pound of dark chocolate, close to a pound of butter and 8 eggs!). Trisha, how an earth did you discover they taste better after 3-5 days? These are out of the oven and gone! Thank you for an amazing blog (deliciously tempting photos) and a great recipe.
Unbelievably easy. I wish I had found this recipe before. I was just tasting blondies and had to make them. I didn’t have the whiskey or the bourbon but I did have some Grand Marnier (orange liqueur). I put a shot of that in the recipe with milk choc chips, semi sweet choc chips, and walnuts. Unbelievable. Especially with some fresh chocolate chip ice cream. Thank you so much. I’m making a batch for my mom next week.
Just phenomenal and so easy! I threw in a good 3/4 cup of toffee pieces and a little over 1/2 cup mini chocolate chips. Baking took more like 35 minutes and the center was still on the gooey side, but the end product was worth the wait!
I made this recipe this afternoon after stumbling upon it from Google. I made mine a double batch, and I used dates and walnuts for add-ins. They’re delicious.
http://fatduc.blogspot.com/2008/06/so-i-made-some-blondies.html
I made these over the weekend. They are great. I just added good chocolate chips and toffee bits. Thanks
I was wondering how much Peanut Butter to add and how much butter to take out if I wanted to make PB chocolate chunk blondies?
Megan — I haven’t tried it that way, so cannot attest to the best measurements. However, I have a Peanut Butter Brownie (with chocolate chips) recipe on this site I urge you to try–it’s delicious.
I stumbled into your site whilst trying to decipher what the heck went wrong with the ratios in the blondie recipe I was working on. My friend shot me a recipe for coconut blondies, but it was more like a mediocre coconut cake, with the butter and sugar creamed and all that. Anyhow, those hit the bin, and it was time for round two! I used your base recipe with a smidge of coconut cream and a whole lot of shredded coconut. As soon as my knife cut into these, I knew they were gonna be great!!
http://sweetcharitypie.blogspot.com/2008/06/coconut-blondies.html
By the way, your blog is going in my bookmarks for gratuitous food porn- I love it!
I have a batch of these in the oven right now, plain with some dried cherries. The batter tasted insane (I am an obsessive-compulsive spoon licker!) and I can’t wait for the finished product. My coworkers are going to love me tomorrow!
Thanks Deb!
hi, I found your site by way of notmartha.com, I made a batch of these for a family get together over the weekend and they were a huge hit! This recipe is dangerously easy! I doubled the batch and added semi sweet chocolate chips. I’m making another batch tonight, they are simply delicious. Now to go check out those peanut butter brownies… your site is great, I know I’ll be making more of the recipes you have listed, for sure!
How long should they cook if you are doubling the recipe?!
Yeeks — it’s been a long time since I’ve made these and can’t remember. I would start checking at 30 minutes (the thickness will have a lot to do with baking time, of course) and then go every five minutes from there when they’re not done.
My new favorite “late night and in the mood for something sweet and easy” recipe! These are delicious with some Ghiradelli chocolate chips and a handful of mini marshmallows. Thanks for the new recipe staple!
I just made these last night and doubled the recipe. In a 9 x 13 ” pan, they were done at 30 minutes (they come out a little thinner then the ones pictured). I added dried cranberries, chocolate chips, a tablespoon of espresso powder and about a shot of whiskey. They came out very moist and very very good (melting the butter helps with that). Next time will try the espresso and white chocolate.
OH my gosh !!! Need I say more ?
wow! so easy and delicious, as everyone has already observed. I put in half a cup of toasted pecans, 1/4 cup of bourbon and 1/3 cup of bittersweet choc chips. I did think I could have left them in the oven another five minutes (I baked them for about 25 mins) but maybe that’s just my oven. deb, maybe i too love bourbon too much, but i didn’t find 1/4 cup to be too much. though licking the mixing bowl was a, um, heady experience.
I made these yesterday and they turned out yummy! My variation was to mix in approx. 3/4 c. semi-sweet chocolate chips, approx. 3/4 c. walnuts, 1/2 c. dried cherries (snipped, so as to mix into the batter more evenly), 1/2 tsp. almond extract, and 2 T. bourbon. I didn’t add extra flour, since I didn’t add the full amount of bourbon. Also, I used a 9×9 inch pan, since that’s what I have. In spite of an oven that has the world’s craziest thremostat, the blondies came out perfect! I probably baked them for about 21-22 minutes. I will be revisiting your blog often and trying other recipes soon. Thanks!
I topped mine with chocolate chips and eagle brand. I wanted it to be a bit more like a magic/monster bar
I made these with my 5 year old daughter twice. So easy to double and yummy! We throw in whatever chocolate we have on hand, this time it was semi-sweet and white. They were great. Thanks!
Thanks for the recipe!
It was a lovely one, and I’ve put it on my blog too! :)
i came across this recipe and really want to try it but i was wandering if you or anyone could tell me the equivalent weight of a tablespoon of butter in either grams or ounces. I am English and am not familiar with these types of measurements, so if anyone could let me know that would be great! :)
Vita — A tablespoon of butter is 1 (one) ounce. An American stick of butter is 8 ounces, 8 tablespoons, or half a pound of butter. Hope that helps!
Happy Baking. I’m making these myself this evening. Let the Christmas Cookie Baking BEGIN.
Wow, I just stumbled upon this recipe from http://www.stumbleupon.com and I am going to make them. I am visiting my daughter and family for Christmas and she has given me strict instructions I have to make something to take, so this will be it.
Merry Xmas to all.
They are in the oven as we speak, I am sending them to my husband in Herat. He loves blondies!! Will let you know how they fair in the mail.
Thank you so much for this recipe. They are D E L I C I O U S! My husband’s co-workers have even offered to pay me to bake this recipe for them.
Thank you for the recipe! I made if for my family as a surprise and everyone loved it. That’s a pretty hard task considering all the different tastes we have. It’s now the only recipe I use for Blondies and when I need something quick, tasty and still impressive.
I made this recipe just now, using butterscotch chips instead of the other additions listed. Just waiting for them to finish cooking so I can see how my attempt came out. I love to experiment with my desserts and constantly add extras in brownies and cookies to give ‘em an extra kick of some kind.
Thank you for the recipe!
I’m making these today because we’re snowed in near Boston – my family’s been waiting for two boring days for me to bake something and now here it is – all the ingredients on hand and easy cleanup. Thanks Deb!
I made these last night, and they were so good! Very easy and even better the next day. I love your blog! I’m planning to make the Cranberry, Caramel and Almond Tarts today for Christmas. Hope it works!
The best blondies I’ve ever had were served at a meeting in Chicago seven years ago. I’ve checked every bakery I’ve stepped foot in on the west coast since then, and none have even sold blondies. I’ve done several Internet searches for recipes and decided on this one…based on the ease of the recipe and everyone’s positive comments. My two 8×8 inch pans of blondies are in the oven baking right now–one with about a cup of butterscotch chips and the other with butterscotch chips and chopped pecans. I didn’t go the bourbon route–the only liquor in this house is tequila, but I did use some imported Mexican vanilla that has a pure, wonderful flavor.
Thanks for your site, and all the tips and suggestions. Happy new year to all.
I was so excited to make these blondies. First try I doubled the recipe and used cherries, walnuts and chocolate chips. They were flat and a kind of dry and ordinary. I tried again thinking that maybe I shouldn’t double up. I used an 8X8 pan and used mashed bananas, walnuts and chocolate chips and a T. of brandy. Still flat and less than impressive. What happened? Could it be the weather or that I used room temperature butter instead of melting it? Maybe they’ll taste better in the morning.
WOW! These are delicious! I used 1/2 c. pumpkin and a handful of chocolate chips. I thought they’d be more cookie like in their consistency and they were more cake like but still wonderful! Thanks for the great recipe!
these sound especially delicous! I’m planning on attempting them tonight… let’s cross our fingers.
I made these with bittersweet chocolate chips, white chocolate chips, and almond extract. They were AMAZING!!! I can’t wait to try the other combinations.
I have been baking these blondies for about two years and yet each time I am suprised by the insane taste and ease of making this recipe. When I make them I suddenly become Mommy again to my 15 and 18 year old boys. Thanks again for this madly delicious recipe!!!
These are crazy business. I doubled the recipe and threw in chocolate chunks and white chocolate drops. AMAZING! I had used another recipe and was really sad that they came out more like scones, so trooped on and found yours! I was gloating for about two days. Well, this is the second day so it hasn’t really stopped. Next time I’ll kill the bottle of Woodford on the bridge and try caramel bits with almonds. Thanks so much! I’m going to have to bake these for my parents. I usually make dumplings on Chinese New Year but this may be my new tradition!!
P.S. I forgot and actually creamed the butter and sugar, but it came out as gorgeous as the pics so dont worry if you did accidentally. I’ll follow the next time..
Just made these with sliced almonds, semi-sweet chocolate chips, and some finely diced pear soaked in Calvados. The flavors are complex beyond words. Love your blog, love Mark Bittmann, keep up the great work.
i tried baking using this recipe for my bestfriend’s birthday and it turned out to be simply delicious ((: i added white choc chunks into the batter and sprinkled the top of the batter with a whole lotta choc chips XDDD
I recently baked blondies from a recipe I found some where else and they weren’t so great. Last night, I decided to try once more and searched online for a better recipe, coming across this one I just knew I had to try it. I doubled the recipe for my 13 x 9 pan and used about half a cup of butterscotch chips, a cup of chocolate chips and about a half of a cup of hersheys chocolate chunks, I also added 1/4 cup of whiskey. My boyfriend, being very impatient ate them fresh out of the oven and said ‘they are ..good’. Haha. I had some after they cooled completey and they are by far the best I have ever had and so very delicious. I can’t wait for him to try them again so he can tell me what he really thinks of them! Oh and my mom adored them! This is a great recipe and I can’t wait to try other options like the dried cherries! I also love using one bowl! Woohoo! well done!!!!
I love this recipe! I used dark chocolate and white chocolate chunks, and instead of bourbon I used Amaretto and served them with caramel sauce and ice cream. The first time I made them I added walnuts and cherries but I found them to be better without. I love the variations and that they are a people pleaser and so easy!
I just discovered Marble Blondies! I used the recipe stated above, but I melted the butter in the microwave in the mixer bowl. Then I added the other ingredients, but when I added the chocolate chips, they melted due to the heat of the bowl from melting the butter. So they are now Marble Blondies,delicious!
I was excited to try these but I was sort of disappointed with the results. I think I was expecting them to be sweeter than they are.
I made these the other week and they turned out amazing! I loved these so much I wanted to send some to a friend in a care package but I’m not sure how long they’ll last and if it’d be something safe to send (I wouldn’t want it to spoil right as it made it there). Do you have any ideas?
I made these today with brown butter, toasted walnuts, espresso powder, semisweet chocolate and some chopped up Milk Duds at the end (ok, I’ll admit it, I’m a sucker for candy). The brown butter was AMAZING in this! Thanks so much for posting the recipe – if only it didn’t take me almost three years to get around to baking it…
I am going to try these out this week, thanks for posting it. They look great. However, I own that cookbook and can not find the recipe anywhere in it. do you have an older version that maybe has different recipes than the newer copy? Or am I just totally blind? also I was wondering if you are supposed to use unsalted butter? I am assuming that you are.
Bittman calls them “Butterscotch Brownies” but I find that name confusing. You can use unsalted or salted, depending on your taste. I like more salt in sweet things so I use salted.
I tried this recipe yesterday … I wanted to give it a chocolaty hint, and instead of regular chocolate chips, I chopped a bar of Belgian milk chocolate and added it to the dough. It was SOOOOOOO good!
I LOVE your blog.
Regards from Costa Rica!
Hi!
I have one RAVE and one quick question. I just made these because a coworker requested Blondies. I had never made them, I always felt like blondies were brownies without the good part (chocolate!).
That said, I mixed in a good cup or so of coconut flakes, ghiradelli white and semi sweet choco chips and walnuts and its crazy good!!! My roomate just said that she is no longer a brownie girl but a blondie girl so they are definitely up for the task of satisfying friends.
My question is that most other blondie recipes I saw included baking powder/soda. Why did you choose to leave them out, are they substantially cake-ier with those ingredients? I was so surprised at how very very thick and goopy the batter was before baking up. They turned out amazing but I’m wondering if i’ll get more of a brownie consistency if i add 1/2-1 tsp of baking powder/soda.
Some blondies recipes have baking powder/soda in them, others do not. Same with brownies — in fact, two of my favorite brownie recipes don’t use baking powder/soda at all. The inclusion makes it more of a cake (brownies/blondies are technically in the cookie family, believe it or not). There’s no harm in including it if you’d like it better, of course.
Was wondering if you’d ever tried the blondies with pineapple and coconut?
Thanks so much for this great recipe. It was so easy to make that my son (4 years old) practically did all the work and everyone is loving them!!
First time I made the base recipe it was a little too gooey for me, but the second time: Bourbon Pecan Blondies! I made these as above, with the following adjustments: I added 2T bourbon and 1/4 cup flour, plus toasted chopped pecans and used 1/2 t vanilla instead of 1t. So easy that I’m already thinking up new versions; subbing some maple sugar and adding dried blueberries comes to mind…Thanks!
Yum, these look delicious, and I love how you can add things according to your taste. I’ll probably go all chocolate… hehe. About how many do they make?
This recipe is the perfect blondie recipe. I have made it twice now. Once I used chopped dates and dried cherries. They were delicious! Last night I used 1/2 cup of white flour and 1/2 cup of whole wheat flour and I chopped about 8 ounces of dark chocolate up. That batch turned out the best! I’ll definitely be making these regularly.
Can I just tell you: this has become one of my signature desserts. I never used to like blondies, but these are just so darn easy and so very delicious. I use 3 Tbs bourbon, 1/3 cup chopped dark chocolate, and 1/3 cup chopped milk chocolate. The bourbon is just so fruity and boozy and the milk chocolate is caramel-y and the dark chocolate is just a little bit bitter and oh jeez I think I’ll go make some right now!
I needed a dessert that will travel well with me on a bus.
I made a double batch with slightly less than 1/2 cup Jim Beam and 1 2/3 cup chocolate chips. Baking just over 30 minutes.
The bourbon is not too strong at all and I sprinkled the top with an extra ounce while they were still warm. Most people will probably not even be able to tell what it is, just a little extra flavor. My boyfriend guessed they had banana in them.
Overall very easy to make but I still prefer my one bowl Baker’s brownies for flavor. The blondies stuck terribly to the pan despite liberal buttering.
I will make this again if I am in the mood for blondies. If I put alcohol in I will use even more. Grand Marnier brownies are one of my specialties so I do love baking with alcohol.
Was having a discussion with my sister and cousins about blondies, i think Dunan Hines used to make a mix when we were kids, my Aunt Judy always had them, alongside of brownies.
Anyway. Had to do a search for a recipe, to make a double batch for work… thanks Deb, Molly and Emily… Looked perfect just a little after 30 min, and i used a disposable pan (hello, not doing washing up at work, LOL).
I’ll let you know how they are received. But they smell amazing, and I wish I made a batch for us at home… we are dying to try them. Thanks!!
these are definitely the best and most easy to make blondies! they vanish in one day! i added chocolate chips and macadamia nuts.
this is a great gooey chewy recipe- 99% of people loose their minds over these…however I am one of the few in the minority and I like a cakey, light, blondie (crazy, i know) but with full flavor. any suggestions?
You can always add an extra tablespoon or two of flour and bake it longer. You also might be interested in just using a more classic chocolate chip cookie recipe, and pressing it into a pan instead.
The recipe should have stated Dark brown sugar, tightly packed. Light brown will work too, but dark brown is more molasses-y, and has more flavor. I love the idea of adding a sweet liquor, like bourbon or rum, and will definitely try that. yum! Also, I add butterscotch chips, a whole bag, whenever I make these. Underbake a little for a gooey sugar treat. And I love the idea of combining chocolate and butterscotch chips, and will try that too.
Has anyone tried adding kahlua?
I don’t know about the mint…
Also, I’ll bet coconut would be great in these, or as frosting, but I don’t know how much to add. Has anyone tried this? I could make a buttercream and add coconut, but how much could be added before they fall apart/don’t bake together?
thank you. Just discovered this website, and I love it already.
Deb, I had a serious chocolate/cookie craving today, so I googled “blondies recipe” and of course your wonderful recipe came up! I made these tonight and they were killer (and most importantly, my craving for sweets is satiated!)…thanks for an amazing recipe!
Deb
After years of buying recipe books and fostering a severe baking addiction I started trawling cooking blogs a few months ago and discovered your site. It has been bookmarked for a while now and I really enjoy trying your recipes. I just wanted to say what a big hit this recipe has been. I have made it with all sorts of additions. My work colleagues are generally the recipient of my baking endeavours and the most sweet-toothed of them tells me that this is his favourite of all the treats I have brought in. Particularly popular are blondies with white chocolate, dried sour cherries and pistachios. Have run out of sour cherries and the batch currently in the oven includes white and 70% chocolate chips, dried pear and pistachios.
Anyway, thanks for introducing me to such a versatile, delicious and easy recipe.
Made this recipe twice recently. Both times I doubled everything and baked in a 13 x 9 inch pan for 35 – 40 minutes. I added shredded coconut, almonds, and some chocolate chips. My brothers and boyfriend love them and they are so easy to make. Thanks for the great recipe!
I had never had a blondie until I made these. I added butterscotch chips, roasted pecans and some *couch* scotch. Yum! Can’t wait to try new flavour combinations!
These are cooling off right now!!!! Smells like heaven! So easy!!
I knew you’d have the recipe I was looking for tonight! Yippee for blondies and a movie!! ^_^
Oh my goodness! I just made these with chocolate and peanutbutter chips and they’re absolutely divine! I’m supposed to bring these to a picnic I’m going to in a few hours, but I already ate three and the others may not stand a chance either. Thank you for sharing!
Made these last night, delicious! Used coconut sprinkled on top along with cashews, whiskey, and shaved dark chocolate in the batter. Could’ve had more chunk to the final product but it was still delicious.
Oh Deb, these really are heart-breakingly good. I made them with Amaretto, bittersweet choc chips, and big chunks of pecans. They blew our minds. I’ve made them at least 4 times since. Most recently I doubled the recipe and made them in a 9×13 pan… they came out a little thicker and oh so divine… we’re more in love than ever (with both the blondies and each other… he loves when I bake).
And I must add that this isn’t the only recipe of yours we’ve adored. It’s gotten so that when I say a new recipe is from Smitten Kitchen we have great expectations!
I’ve made double batches of these on several occasions: twice with 1 c. toasted hazelnuts, 1 c. chocolate chips, 3/4 tsp hazelnut flavoring and 1/4 c. bourbon (my Nutella-loving friend couldn’t get enough), and once with 2 bananas, chocolate chips, and 1/4 c. bourbon, baking ~30 min. They never last longer than 2 days!
Just made these — added dark chocolate chips, cocoa nibs, and coconut, as well as a little splash of chocolate extract. YUM.
I made these a few weeks ago for friends. Everyone was dying over how delicious they were… of course that might be because they were buzzed from all the bourbon I put in (just kidding). I doubled the recipe (including the bourbon at about a 1/2 cup!) and cooked it in a 9×12 pan. I also added toasted pecans, plus white, milk and dark chocolate chips. It needed to cook quite a bit longer than the time stated (almost 40 minutes) and tasted VERY strongly of bourbon when it came out of the oven. However, when it cooled they were to die for! My husband even put them out for a poker game (figuring bourbon soaked anything was a perfect choice) to rave reviews. I had said that the next time I made these I would cut the bourbon in half, but everyone who ate them said not change a thing! Who am I to argue with the will of the people?!
I’ve made these often, but a recent careless mistake turned into a favorite new variation: instead of just melting the butter, try simmering it with the sugar and salt for a few moments until darkened in color and bubbly, and then let cool and proceed. The texture of the finished blondies will be chewier, and the flavor has notes of caramel and brown butter – absolutely wonderful with toasted pecans or hazenuts added in, along with dark chocolate.
Have a batch in the oven with cognac, cranberries, dark chocolate chips, coconut, and swirled some homemade caramel on the top and cracked some smokey salt as a finish. They look wonderful and smell better. I’m sure they will be exquisite. Been dying for a good blondie for a week now and this basic recipe was just what I needed. Thanks!
I just made your crispy, chewy chocolate chip cookies today. Again. But these are next. With butterscotch chips. I have a feeling I will be in heaven.
Seriously yummy made with butterscotch chips and macadamia nuts. Thanks!
OMG! I’ve juste made them, only with chocolate chips added, and they are so delicious!! Thank you!
I made these yesterday with chocolate chips. They were fantastic! Sadly, there are no leftovers. Guess I’ll be making them again soon. Thanks again for another fabulous recipe.
Oh Heavens! I just made these with coconut, golden raisins, and chocolate chips. I only had 3/4 cup of brown sugar so I added 1/4 cup of granulated sugar. I also don’t have an 8×8 so I used a 9-inch cake pan. The edges were a little more done that I would prefer, but it was easy to trim the crust and cut the rest into bite-size pieces. YUM!!!
This recipe is so simple but gosh, the blondies turned out so well! LOVE IT! :D Thumbs up from me and my friends! This is a total keeper! (:
YUM! I’ve had your recipe bookmarked for months now, and finally made blondies last night. they were so good and so simple and just what I needed! I had a question – was your brown sugar packed? I packed mine and my blondies turned out to be considerably sweeter than I’d have liked. I did also simmer the butter and sugar together halfway to butterscotch sauce, so I don’t know if that’s the reason they were too sweet.
Fatima — Yes, brown sugar is always packed in recipes. You might dial it back next time to suit your tastes.
8:05pm I was feeling like a brownie but my husband wanted a chocolate chip cookie. We decided on a blondie as a compromise. I looked up a few recipes and settled on this one. I love all the feedback, that was why I chose this recipe. 8:05pm the blondies are in the oven. 8:30 there out. 9:00 I’m tasting them,9:30 I’m having another… get my drift. 5 stars, I love them. I added a little coconut just to be a little more creative. when well with the chocolate chips. Thanks
Hi! I’m thinking about making these for a new years party, and I want to make it for a 9 x 13 pan.. How should I adjust the recipe? Should I double it? And if I add chocolate chips and butterscotch chips, should I reduce the sugar a little to balance out the sweetness, or do you think it would taste fine the way it is?
Just double it. You can dial back the sugar a bit if you are sensitive to the sweetness in baked goods.
These tasted great but mine were still dough-like just under the crust even after 35min in the oven. I took them out because the edges were starting to brown and I was afraid of burning them. Can you give a novice baker some advise?
Have you ever checked your oven’s temperature? It might run a little hot. Or brown things very strongly (my newer oven is like this; thing often brown before they’re baked). Did they taste okay once cool?
Thanks for the tip about the oven. I will definitely check it out. I’m living in campus apartments so it’s not the most high tech of kitchens. And yes, these tasted AMAZING. I added some semi-sweet and white chocolate chunks…it was like chocolate chip cookies on steroids! Once I figure out my oven I will be making these again.
BEST RECIPE EVER
I just made these for a holiday treat for my husband. I made them with espresso and toffee chips and white chocolate on top. I also added 1t. molasses.
The flavor was nice but the texture was very gooey. Even with an extra 5 min of baking. Maybe due to the 2T. of espresso?
Next time, I’ll bump up the flour a bit.
A tweaker and a keeper!
Spectacular recipe! Even without any add-ins, this would be fantastic, but the ability to just look in your cupboard and say “What do I feel like putting in these?”… I love it.
My second (double) batch just came out of the oven and I am barely resisting diving headfirst into it with my bare hands.
First batch was a couple of weeks ago for a Christmas party — I had to bring a boozy dessert — whipped up a batch of these with a very generous splash of rye and some chopped homemade candied ginger. Mouthwatering. I topped them with some of the large gingery sugar crystals leftover from the candying… Mmmmmm. They didn’t last too long at the party.
This batch (for another party tomorrow, because the only time I really bake is when I know I’ll have someone to share with!) is a chocolate-candy cane blondie — a teeeensy splash of peppermint extract with the vanilla, then some chocolate chips, chopped leftover mini Toblerones, semi-finely chopped candy canes… all topped with more candy cane crumbs. It smells like I’ve died and gone to heaven. Can’t wait to dig in!
Oh man! I just stumbled upon this amazing site you have! I’m in Heaven! All I wanted was a chocolate cream pie recipe and I hit the jackpot. I can’t wait to start cooking my heart out! Thanks for having this! It’s wonderful! I’m !!! Crazy!!! LOL
An amazing recipe!!! Been making it for about a year. Getting ready to make a batch for a cooworker. These work every time!! I like to add nuts, chocolate chips and dried cherries. The bomb dot com!!!
There is a HUGE PROBLEM with the above recipie!!! I doubled the recipie as the author indicated with a 9×13 inch baking pan. It seems that you also need to increase the time, but it does not indicate by how much. There is no baking soda or baking powder listed in the recipie and the blondies are basically goo in the middle. They are not setting up. Next time, I would stick to the original 8×8 pan recipie and add 1/2 teaspoon of baking powder and 1/8 teaspoon of baking soda. Frankly, I’m disappointed.
whoa, deb. I love you and I’ve made plenty of your recipes, but these really fell flat (literally). Should there be a rising agent added? I was so excited to make these, they looked so scrumptious in your pics, but mine did not look like yours! Very flat and kind of hard/ugly. I had in mind soft, gooey, you know, brownie-like…
WOW!!! These are incredible! I followed the original recipe (no doubling) and am so pleased! Just finished off a couple topped with some vanilla ice cream… HEAVEN!
I was desperate to make these and I didn’t have an 8 x 8 so I did it in a spring form pan. It was fine, just different shaped portions.
I browned the butter, then added 1/2 cup coconut, 1/2 cup pecans, and a heaping 3/4 cup of semi-sweet chocolate chips. Oh, and I used hazelnut extract instead of vanilla.
Delicious!
If you use the ‘whisk and wait’ method from Cook’s Illustrated the toffee flavor comes through more. I browned the butter whisked it into the brown sugar, added eggs and extract, then waited for 2 minutes. I repeated that pattern twice, whisking it for a bout 30 seconds, then waiting for about a minute. It should look like a gooey toffee ribbon in the bowl. This process allows the sugar to dissolve more into the butter and eggs and it helps create the crispy outside. Try it with chocolate chip cookies-the texture is great.
And just for kicks, I made this dough again, froze it, then rolled it up into tiny balls and put it in homemade vanilla ice cream. Best chocolate chip cookie dough ice cream ever!
LOVE these, and I just blogged about them. They are literally my never-fail baked good. I’ve made them a slew of times, different additions, always YUMMY!
Now I really want to try it in icecream!!
I made a batch of these last night and they turned out absolutely yummy. I made mine with choc chips and pecans and reduced the fat content by replacing half the butter (well, I made a vegan version so dairy-free margarine) with applesauce. Instead of the egg I used 1.5tsp egg replacer powder mixed with 2tbs water and I also added 0.5tsp baking powder.
The blondies stuck to the pan quite badly but I’m not sure if this is because of the high sugar content, reduced fat content or because I left them to get cold before cutting them out. No matter, I’m definitely going to make them again! They look just like the photos and taste awesome.
So these haven’t even come out of the oven yet and I’m in love. I browned the butter instead of just melting it, and the dough tastes like caramel. Yum.
I made these last night, adding chopped dates and walnuts. Although absolutely delicious, they were super gooey in the middle but also cracked and crumbled on the outside… any ideas what could have gone wrong? I baked them for 30 minutes and took them out when they were nicely browned on top…
Deb, these are in the oven as I type this; just popped them in not thirty seconds ago. If the batter is anything to go by, these are going to be divine.
Hannah, I’m no expert by far, but did you preheat the oven first? I don’t believe you’re supposed to. Also check that your oven’s temperature is even and correct.
Thanks for the recipe, they are really yummy! My problem was that I baked them close to 45 minutes and they were still super gooey in the middle- like inedible- but the outside ones were great! I ony put about 1/2 cup M&Ms and used the 8×8 pan, could it be because I used a glass pan? Any ideas?
Great quick recipe for a butter-sugar-chocolate fix! Baked perfectly in 20 minutes @350°F (me hawk-eyeing the oven thermometer) in an 8×8in aluminum pan. I used 1c dk choc chips and a tsp each of vanilla and coffee extracts. Yummers!
Yum! Made the bolndie with banana walnuts and chocolate chips. Abosolutly delicious. My friend who usually limits herself to one helping, had two blondie squares.
Heee heee!! Hey Ann, I made these with mashed banana, toasted walnuts, and bittersweet choc. chips last night!! Sounded sooo good, and they were absolutely delicious. I usually do not care for banana and walnuts, but loved it in the blondies. My boyfriend called them Chunky Monkey blondies!!
I doubled the recipe, and baked them in a 9×13 Pyrex glass dish. I thought I might have to bake them longer than 25 min., but they were PERFECT once baked for that amount of time. Everybody loved them! Thanks for sharing, Deb!
I made these twice over the weekend and my friends and fam loved it! I used white chocolate chips, toasted coconut and rum because it’s what I already had in the kitchen. I call them my tropical blondies :) Thanks again for another wonderful fool proof recipe Deb!
My 14 year-old daughter made these and they are absolutely yummy! SO EASY! She doubled the recipe (soooo very necessary) and did half with only butterscotch chips and half with both butterscotch and chocolate chips. Oh, how I wish that kid liked nuts because a coupla toasted pecans would be so very tasty in these! I was a bit concerned that there was no powder/soda in the recipe but they turned out moist and wonderful. I could see that these would be fabulous with coconut, corn flakes, tiny salted pretzel rods (I’m with you, Deb: Salty + sweet is my favorite!) or whatever one felt the compulsion to add. We REALLY buttered the metal 9×13″ pan and had NO problem with sticking. We WILL, however, have a problem sticking to the any New Year’s resolutions after finding this recipe. A keeper!! Thanks, Deb!
Oh man. What’s killer here is those unforgettable measurements. By which I mean, I will be able to remember those whenever I might have a craving for something gooey and sweet. Which is bad.
I forgot my 8×8 is in the freezer with a casserole, so baked them in a round cake pan with no problems. It was non-stick so I actually turned the whole thing out onto a plastic tray, then just carefully flipped it back over (so I could avoid cutting them on the non-stick surface).
We put in toasted walnuts, choco chips, almond extract, a tablespoon of instant coffee, and about 2-3 tablespoons of brandy. Amazing…
Checking in again. I made a half batch this time and the butter was melted before I realized all my eggs were hard-boiled. I spent 5 minutes researching complicated egg substitutions before just dumping a tiny pile of baking soda in with my half-cup of flour. Oh, and I forgot to time them in the oven. So we’re not talking about the texture here (ok, we are: when warm, goop, when cold, concrete).
What we’re talking about is the taste. This round’s add-ins were
raisins
chocolate chips
vanilla
a touch of cognac
cinnamon
and heavy-handed cardamom.
Amazing++
This is my go-to recipe, especially because regular brownies always have so much granulated sugar, and brown sugar is just so much more interesting and complex. I also always dump in those peanut butter filled pretzel nuggets and big chocolate chunks – feves if I have them, but Nestle chunks work too! It’s the perfect combo of salty and sweet.
Thank you for this recipe, Deb. I’ve made it numerous times over the past several weeks and today it helped to rescue me from the depths of despair. I ate way more than I had any right to, and then blogged about it.
This recipe did not work for me. How does the cookie rise with no baking powder? Mine were flat.
Q. — Most brownie/blondie recipes do not contain baking powder. They are not supposed to rise.
I made a double batch of the blondies with chocolate chips now I want to break out into singing and dancing. New words start coming to mind, like wondermous or delish-a-mundo! Would my husband notice if I finished the pan, re-baked another and cut it exactly like this one?
Thanks for sharing! I’ve only recently happened upon your site and now I’m thoroughly addicted.
Oh lord! I just made these and they are SO GOOD! I added half a cup of semi-sweet chocolate chips and a quarter cup of toasted, chopped hazelnuts. Next time I might add a splash of Kahlua. I can also imagine these tasting yummy with walnuts and mushed up banana, kind of like a twist on banana nut bread.
Oh wow… Seriously delicious!! I added walnuts, coconut, and chocolate chips, and the combination was to die for! I’m really excited to try the plethora of combinations that my family has started suggesting… White chocolate and coconut? Dark chocolate and pistachios? I’m pretty sure this is a new go-to recipe. Thank you so much for posting it!
Just baked these- they are still in the oven but I’m having the same problem as some others here- gooey centre. Perhaps it’sbecause of the bakingware you are using- I used glass and it was gooey. A quick online search tells me to lower the temp by 25F and bake longer.
Such a easy, delicious recipe! I’ve made these 3 times already in the last 2 months! I usually put toasted walnuts, and either semi-sweet or white chips. My husband has started requesting these on a regular basis, but I can’t make them too often because we eat too many of them!
Mmm just made these.
Peanut butter, mixed nuts, milk chocolate, roasted sunflower seeds? To die for. Baked in a glass pan, I always lower the temp of everything in a fear of ACTUAL BROWNING (oh no) and left it in there about five, ten minutes longer, and they came out slightly gooey and utterly delicious–just the way i like it.
I like Heather’s idea of white chips. Only if I had had some..
Also, might I add, I browned the butter after reading your post about the crispy treats. For my first time, I think I did okay–it tasted kind of almondy? I wasn’t sure what “nutty” should taste like until now!
I made these last weekend when we had company in town. I added bittersweet chocolate chunks and they were divine. It is a super easy recipe and nice to only use one bowl. These will definitely be a staple around here!
I selected this recipe as my baking project for Thursday Treat Day at work. Upon searching my cabinets I discovered that I didn’t have an 8×8 pan.
Solution: mini blondie bites. I filled greased baby muffin tins 3/4 full with the chocolate chip dotted batter and baked 14-16 minutes. They came out great. There isn’t as much chewy middle because of their smallness, but they are so cute and yummy!
Made these twice in last week. Documented here: http://www.cakeandedith.com/2010/05/heavenly-smores-bars.html
So good! Thank you Mark Bittman via Deb!
Hey Deb!
Huge fan. I waste many a hours hitting surprise me on your site everyday! I’m so happy i came upon this the other day. My roommate and I just made these as a pick me up…I’ve been talking about the recipe non stop because its so easy! Ok so we added a few things… a whole mashed banana, marshmellows, chocolate chips, and lil bit o baileys (hey, school’s almost out for summer!).
The thing is, they turned out a bit dense. Like “a rich flan” my roommate says haha.
Any tips?? :-)
Joy of Cooking has you brown the butter (and I know how you feel about browning the butter…). Although you need to cool it a bit after browning before adding sugar, or else you get caramel and the blondies are still delish but really sticky.
Great recipe! I love the adaptability – just my kind of recipe! I made these with chocolate chunks and toasted pecans. We ate them tonight when they were not quite cool and still nice and melty – YUM!!
I wonder, if you doubled these but made them in the same pan, would they cook properly, or would they never get done until the edges were toast? They’re tasty, but they’ll look funny on a plate next to my brownies, ’cause the brownies are so much taller. Or should I maybe leaven these somehow to get a taller blondie?
I do like the flavor, though (mine are half chocolate chips, half walnuts, pretty traditional), and I REALLY like the simple recipe — one of these, one of those, cup of this, cup of that, so simple!
I have made these several times, and they always come out great. I’ve gotten used to doubling them, because everyone likes them so much! I just followed Deb’s advice- and started checking them after 30 minutes… I like them super gooey so I tend to underbake them a little! My go-to add ins are Ghirardelli chocolate chips (usually a combination of white and either semisweet or bittersweet), almond extract, and sometimes chopped walnuts. After viewing Nicole’s comment about browning the butter (lady, I like the way you think!), I am definitely going to do that next time. This is like the lovechild of a chocolate chip cookie and a brownie, and it’s oh so good!
This recipe is totally awsome! I baked it for a party and they all loved it!
You should try it! It’s so sweet and tasty, my family finished the whole thing in ten minutes!
Made these bad boys TWICE last night. My cheap baking tin was peeling (don’t wanna really know why/how/what) so covered it in baking paper/melted butter. The first batch stuck to the paper (nearly removed appendage furiously using paring knife trying to dig paper off – I was so close yet so far…) so used foil for the second batch. Result? Blondies in my tummy for the first time (well, blondies without paper…)
I used SimplyRecipes’ proportions of baking powder/soda in second batch (experimentation hat was firmly on) and I guess if that’s the way you like them, go for it! Any way you like em, the moment was magical and I’m stopping myself from ending this post any other way in case it sounds too dirty…
PS ta for great browned butter/peanut butter ideas above
I’ve tried the Lemon Tart, Coffee Cake and I just tried this recipe last night! Smitten Kitchen never dissapoints! I think I overdid the time in the oven since everytime I checked on it I thought the middle was still too raw, but besides the extra crispy crust it was delicious! I added a handfull of walnuts and chocolate chips. Also, I didn’t know if I should use the vanilla extract or the almond, so I used a little of both and it was amazing! I have never used almond extract and the flavor is really intense! Thanks!!
Fantastic! I made them with macadamia nuts, dried cherries and white chocolate chips.
A question: Do you think they would freeze well? I’d like to bring some on a family vacation and won’t have time to bake the night before (although the recipe is incredibly easy).
Once I saw this post, I became obsessed with the idea of bananas and chocolate chips in these blondies. I used 1 cup of bittersweet chips, and 1/2 cup of mashed banana. I was a little surprised (perhaps naively) at how strongly (but nicely!) the banana came through. It made them very moist and light. If I make them again–let’s be honest, WHEN I make them again–I’ll probably scale back the banana a tiny bit…and even the chocolate chips! There were just so many; I think 3/4 of a cup would do just as nicely. Thanks so much for this recipe!
I had 1 hour before I had to be at a bbq, dessert in hand. These babies saved me, topped with a quick peanut butter glaze. They were the first thing to be entirely devoured.
Next time I would like to try & add the peanut butter into the batter but because I was so short on time I was too scared I’d ruin them & be dessert-less. Anyone have any ideas on how much to add or what to scale back on?
I was craving a dessert, but wanted a recipe that was fast and utilized ingredient that I already had. So these were perfect. I toasted about a 1/2 cup of pecans and a half cup of sweetened shredded coconut and added that with almond extract (in place of vanilla). They were yummy and goodey with a little crunch from the coconut and pecans. Thanks!
I made a double batch of these for our friends last night and converted the recipe to gluten free by substituting 2 cups of Perfect Blend Gluten Free flour and 1/2 tsp. xanthum gum for the regular flour. (Two friends have Celiac Disease.) They were a hit with everyone!
thank you so much for this recipe! i am wheat intolerant (but can eat gluten) so i subbed in an equal measure of white spelt flour for the AP flour and added 1/4 tsp of baking soda (spelt doesn’t like to rise much)- and they turned out great!
This is a great recipe and fun to make! I tried this today with dark brown sugar instead because I had no brown sugar and it tasted a bit too sweet in the end. Maybe next time I’ll use brown sugar, and more added ingredients to stifle the sweet taste?
Thanks for the recipe!
I actually think these taste amazing without mixing anything in! I used dark brown sugar and a little extra vanilla. OMG. Yum.
im really puzzled, deb help me out here please!
i halved the recipe but added 2T strong boiled espresso AFTER mixing the flour and choc chips in to the egg/butter/sugar mixture. the final mixture separated!!!
why did that happen? should i have added in the espresso liquid together with the flour and not after i had already mixed everything?
during baking, the butter literally OOZED out of the batter and i had to use tissue paper to blot it. im estimating almost 1T of butter oozed out. it was, quite frankly, disgusting.
what did i do wrong?!
Browned the butter. Toasted the pecans. Tripled the vanilla. And went with semisweet chocolate chips. They’re in the oven right now. The batter was OH SO GOOD. I can hardly wait for them to be done baking. Yep :)