Blondie Recipe

Everyone needs the best Blondie Recipe – and this is the one I love! Filled with pecans, white chocolate chips and toffee pieces, every bite is sweet and rich and buttery.

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I will never turn away a traditional blondie – especially this recipe! But if you want to change things up, try these Caramel Spice Cake Blondies, Cake Mix Blondies, or Gooey Slow Cooker Caramel Blondies.

It’s no secret that I’m not a choc-o-holic. I like it, as you can tell if you look in my archives, but I normally don’t go for the chocolate first.

My middle son? He’s the exact opposite. That boy loves chocolate like crazy. I’m not even exaggerating when I say he could eat chocolate at breakfast, lunch, and dinnertime. And for snacks in-between.

I was craving something sweet, so I whipped up a batch of these easy blondies. I was in the kitchen, cutting the blondies, and Easton came into the kitchen. I whispered him over so all the kids wouldn’t hear and offered him a piece of a blondie. He took it, took one bite, then gave the rest back to me. I asked what was wrong, and he said – “I don’t like it. It’s not chocolate.”

So yeah – it’s a miracle something that is not chocolate actually gets made in this house lately.

It’s a good thing I like blondies. Or maybe it’s not a good thing, because I wanted to eat the whole pan of these blondies myself.

These are exactly what I’m looking for when I’m in the mood for a good blondie. Super buttery, lots of sweetness, and lots of texture is added with the pecans. And I love that they have toffee pieces in them. They melt into the bars, giving them such great flavor. And it doesn’t hurt that they only take one bowl to mix.

This really is the Best Blondie Recipe!

What is a blondie?

Maybe we should start with this question first – what exactly is a blondie? A cookie bar? A brownie without the chocolate?

Surprisingly, the answer is not cut and dry. Some people say it is a chocolate chip cookie in bar form, with or without the chocolate chips. Personally, I don’t agree with that one. (These are actual chocolate chip cookie bars, in my opinion!)

Some people say they are just brownies, minus the cocoa powder. Vanilla in flavor.

And yet some others, including the Joy of Cooking, says that it is a butterscotch brownie. This is the answer that I tend to go with. Because blondies need 2 important ingredients – butter and brown sugar. And that is what gives these bars their signature butterscotch flavor.

Ingredients and Substitutions

• Butter: I like to use unsalted butter. If you use salted butter, just cut back on the amount of salt.
• Brown Sugar: I use light brown sugar. Make sure it is packed when measuring.
• Eggs: You’ll want large eggs.
• Vanilla: I always use pure vanilla extract. You could also use vanilla bean paste.
• Flour: You’ll need all-purpose flour. I have not tested this recipe using any other kind of flour.
• Baking Powder: The baking powder will help the blondies to rise slightly. Make sure your baking powder is fairly fresh.
• Salt: To balance and bring out all the flavors!
• Pecans: I love the texture you get from adding the pecans. For even better flavor, try toasting the pecans. If you aren’t a fan of pecans, you can use your favorite kind of nut. Or you can leave the nuts out completely.
• White Chocolate Chips: I like to make sure I’m using a good quality white chocolate chip for the best flavor possible.
• Toffee Pieces: You can find these in most grocery stores these days, in the baking aisle. If you can’t find them, you can order these toffee pieces online.

How to Make Blondies

This blondie recipe only takes one bowl, so they are super easy to make!

1. Start by preheating the oven and lining a 9×13-inch baking dish with foil or parchment paper. You don’t have to do this, but it makes getting them out of the pan (and clean up!) so much easier.
2. To make the batter, stir together the butter and the brown sugar. Stir in the eggs and the vanilla, then add the flour, baking powder and salt and mix just until combined. Fold in the pecans, white chocolate chips and toffee pieces.
3. Transfer the batter to the prepared dish. Bake until the center is just set, about 35 minutes.
4. Cool completely before lifting the paper out, then cut into squares.

More Brownie and Bar Recipes

Homemade Brownies
Fudgy Biscoff Swirl Brownies
Orange Blondies Recipe
Caramel Brownies
Pressure Cooker Fudgy Brownies
Oreo Brownies

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Blondie Recipe

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★★★★★

5 from 1 reviews

• Author: Deborah Harroun
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Everyone needs the best Blondie Recipe – and this is the one I love! Filled with pecans, white chocolate chips and toffee pieces, every bite is sweet and rich and buttery.

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Scale 1x2x3x

Ingredients

• 1 cup butter, melted
• 2 cups packed light brown sugar
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1 cup white chocolate chips
• 3/4 cup toffee pieces

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Instructions

1. Preheat the oven to 375ºF. Line a 9×13” pan with foil or parchment paper. Spray with nonstick cooking spray.
2. In a large bowl, mix the butter and brown sugar until combined. Add in the eggs and vanilla and stir to mix. Add the flour, baking powder and salt and mix just until combined. Fold in the pecans, white chocolate chips and toffee pieces.
3. Spread the dough into the prepared pan. Bake until the center is just set, about 35 minutes. Cool completely in the pan, then lift out by the paper and cut into squares.

Recipe Notes:

recipe source: Gooseberry Patch Big Book of Home Cooking

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

• Serving Size: 1 blondie
• Calories: 289
• Sugar: 27 g
• Sodium: 120 mg
• Fat: 17 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 38 mg

Keywords: blondie recipe