Comments on: blondies, infinitely adaptable http://smittenkitchen.com/2006/11/blondies-for-a-blondie/ Sat, 20 Mar 2010 13:07:52 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jennifer Jo http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-355671 Jennifer Jo Thu, 11 Mar 2010 02:17:45 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-355671 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. 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.

]]> By: ella http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-352714 ella Sun, 28 Feb 2010 21:43:27 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-352714 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. 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.

]]> By: JMT http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-352418 JMT Sat, 27 Feb 2010 20:24:16 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-352418 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++ 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++

]]> By: JMT http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-350539 JMT Fri, 19 Feb 2010 03:57:30 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-350539 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 8x8 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... 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…

]]> By: Carissa http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-350218 Carissa Wed, 17 Feb 2010 04:33:47 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-350218 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 9x13" 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! 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!

]]> By: Mel http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-349843 Mel Mon, 15 Feb 2010 17:32:55 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-349843 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! 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!

]]> By: Lena http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-349389 Lena Sat, 13 Feb 2010 21:57:05 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-349389 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 9x13 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! 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!

]]> By: Ann http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-348616 Ann Thu, 11 Feb 2010 05:18:34 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-348616 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. 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.

]]> By: Eileen http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-348319 Eileen Wed, 10 Feb 2010 14:50:29 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-348319 Great quick recipe for a butter-sugar-chocolate fix! Baked perfectly in 20 minutes @350°F (me hawk-eyeing the oven thermometer) in an 8x8in aluminum pan. I used 1c dk choc chips and a tsp each of vanilla and coffee extracts. Yummers! 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!

]]> By: Kaila http://smittenkitchen.com/2006/11/blondies-for-a-blondie/#comment-348057 Kaila Tue, 09 Feb 2010 07:57:34 +0000 http://smittenkitchen.com/2006/11/blondies-for-a-blondie#comment-348057 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 8x8 pan, could it be because I used a glass pan? Any ideas? 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?

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