Bake until inserted toothpick is clean, 30-35 minutes. Can you use dark brown sugar instead of light brown sugar? Followed the directions exactly–cooked in 9×9 metal pan for 23 minutes. . They were so easy to make and stayed soft and chewy for days. I really do have good luck with your recipes. I did add the pecans. These are a great item to take to a potluck. Also pls advise the purpose of baking powder if its needed. Thanks for another winner!! Can I just omit the tsp of salt or do I still need to add the salt? I did leave the nuts out in today’s baking……I replaced them with an extra 1/4 cup of Choc Chips. I don’t know if anyone remembers this, too, but my mom would take chocolate chip cookie dough and press it into a 9×13 inch pan. Buttery and delicious! We’ve got a nut allergy in the family, so ours were nut free, but still so wonderful. Another winner. Can I use m&m instead of choc chips? I love them!!! Sure Gayle. The only thing I change from the recipe is that I prefer to use two cup brown sugar and quarter cup white sugar. He thought he’d died and gone to heaven! Stir the eggs into the chocolate mixture, then fold in the flour, ensuring it’s completely combined to give a smooth, glossy batter. I’ve tried other recipes and they’re not as good as this one. I did not have an issue with baking time like others, it was exactly 25 minutes for mine to get light golden brown and perfectly cooked. In a small saucepan combine sugar, butter and water. If anyone else likes their blondies a bit more airy, yet still very moist, try the following. Recipe by A great alternative to brownies – and so yummy! I prefer a blondie with a different consistency. Instructions Preheat oven to 180 C (350 F) standard / 160 … Hi Cindy, I do think you could cut back on the butter when doubling it. Highly recommend the recipe. We brought these to a friend’s house and they raved about them. (So, you may not have done anything wrong! Please LMK how they turn out if you try them this way! I have tried your other recipes & they’re excellent & easy to follow. Hi Suzanne, I do think unsweetened coconut would be good in these – I’d probably start with about 1/2 cup and see how you like it. A baked treat that is amazingly good and efficient to make as well! Seriously recommend that step if you’re into the browned butter nutty taste! So good and so easy!! Great recipe! Question: I love coconut and can this be added to this recipe? The longer they sat the better they tasted. Hi Barb, Welcome to the site! Due to allergies and preferences, I have subsituted the nuts with either extra chocolate chips or toffee bits (SKOR) and sometimes I will top the blondie with fleur de sel (daughter doesn’t like it that way); each time it has turned out wonderfully! Could this be made in mini muffin tins for bite size for a shower? fast and easy. The recipe delivers a chewy, moist, chocolately bar. So, thanks so very much for the yummy results. So glad you’re enjoying the recipes This recipe can definitely be doubled and cooked in two 8-inch pans. I am not baking as much as usual this summer with 4 active teens in the house, but needed to make a quick, sweet treat. Thank you Jennifer! Hot damn! This field is for validation purposes and should be left unchanged. Jenn’s blog is my “go to” recipe site and I’ve never been disappointed. Hi Jenn, I gave these blondies a go yesterday and they came out lovely except they seemed to be super sweet. It was perfect! Not too sweet, and just the right texture. In a small bowl, mix flour and baking soda. These blondies are so easy to make and everyone loves them! Here, Adelenne has added pecans and white chocolate chips as well as milk chocolate chips. These chocolate chip brownies have a subtle cake-like rise while still being moist and fudgy at the same time. I would appreciate more realistic serving sizes so I can nutritionally plan my day well. Many Thanks, Agnes. I did use dark chocolate chips, as they are less sweet and tend not to melt too much. Yummy! These were delicious and would satisfy even a chocoholic. Thanks! . Everyone asks for seconds. This is a good recipe. Yes, Cheryl, that will work. I decided, on a whim, to whip these up for second breakfast! Absolutely delicious!! They’re delicious. Excellent for making pretty brownies too. I tried saving them in the microwave, like I was able to do once with brownies, but after 10 seconds, white smoke was billowing out of my microwave. Dates are sweet so I cut my white sugar to 1/3 c. Took it to a function and the plate emptied immediately. Add vanilla extract, baking soda, and baking powder and mix. Will that work? I love how simple the recipe is…sometimes I add chopped walnuts or pecans, would not change a thing-so good!! Took 10 minutes to mix and 25 minutes to bake. Some people in the reviews mentioned “gooey” as a good thing for the chocolate and that just might be what we wouldn’t like. Is this recipe mising baking powder? Enjoy! I don’t use Instagram and hadn’t thought of email. I was wondering if you used a leavening agent of any kind? Our little ones love this dessert as well! Must have hit the JACKPOT of recipes on this site. (These are more like bars/brownies and don’t rise very much.) Both of my girls did it themselves and have made two batches already~. Hi Kim, There is no leavening agent in the recipe so plain flour is best. Firm, but not too soft. I usually use 3 different chip flavors – white morsels, butterscotch and sprinkle chocolate minis on the top and different combinations thereof. Great recipe! You don’t even have to let the butter sit to soften. Thank you!! When it cools completely (next day) it looks perfect, not under-baked at all. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. This makes a small batch so you might want to double it and make it in a larger pan. Love them! Did it as directed and also did it with butterscotch chips and Heath chips. Rich but not too much – just right! Thank you, Jenn, for such a family-pleasing recipe! In Kentucky, we love deserts with Bourbon flavor. Thanks. Instead I butter the dish with the end of the stick of butter you are going to melt. These are fabulous and I just hope they will last until they arrive tomorrow! I want to try using only 1/4 cup of pecans; I’m hoping that will reduce the greasiness. In a large, microwave safe bowl, melt the butter and chocolate in microwave for 30 seconds, stir and repeat microwaving for another 30 seconds until chocolate is melted. Hi Elena, I just added them – hope you enjoy! Ones I’ve tried in the past were either too dry or much to sweet. Omg Jenn!!! I used an old Corning Ware pan that was 8 x 8 and baked the blondies 25 minutes, without parchment, having buttered the dish well beforehand. Loved it, loved it, loved it! Awesome, Jenn! Should I toast the pecans before adding them to the batter? Crispy on the outside and chewy on the inside. Thanks for the recipe! What needs to be done to make them in a 9 x 9 pan? Do you have an idea why? Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. They are getting made (in a double batch) whenever I can get my hands on some good-quality brown sugar (unbelievably hard to find in Norway! all-purpose flour, spooned into measuring cup and leveled-off, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, http://www.seriouseats.com/2015/01/how-to-make-brown-butter-technique.html, http://www.differentkindofsouthern.blogspot.com. That said, I loved this recipe, which gave me the buttery, chewy texture so hard to find in blonde recipes. Just right. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). what size pan would i use if i double the recipe. Delicious! Hi Jenn, did you doubled the recipe because your blondies look much thicker in the picture than mine after baking,but taste was very good. Bring to boil over medium heat: remove immediately from heat. Just put these in the oven, the batter was delicious reminded me of my moms chocolate chip cookie batter(i would it eat my eatself)i left out the chocolate chips and pecans because i didnt have any in the house then i added shredded coconut. I’m sorry they were a fail for you! And they are really quick to put together…the cooling time was torture!!! They turned out wonderful. I think I want to change my review! It must have just been close to the edges that were drier because after cutting further into the pan, they were plenty moist but not overly. I like the fact that when I use your recipes they always come out wonderful. use the 8 inch pan – any bigger pan and the bars are too thin. Soft on the inside with a hard crust on outside. Delicious! And a stick of butter is the equivalent of 1/2 cup or 8 Tbsp. When you bite into these bars, you immediately taste the butter, then, the sweetness, then, the saltiness, and crunchiness…totally heaven. I hope you’ll try them again . This looks delicious! Such a breeze. If I use regular salt should I still use 1t? It was easy and they turned out delicious. After running a knife around the rim, it fell right out. But the burnt sugar flavor is what I love the most. Nuff said! Less expensive and the aroma is something! They cooked up perfectly. Suggestions for ratios for doing this? But, I do want to try them again with the pecans. I’m making your pecan chocolate chip Blondie recipe along with your Supernatural brownies. Thinking about doing for 4th and use r,w,b m&ms. A religious one, through thick and thin. Can you just go ahead and do a cookbook???? This is another decadent dessert, but you can make it even better by drizzling caramel sauce over the warm brownies and serve with mint chocolate chip ice cream! My family loved them. Thank you Jenn for another winning recipe! Glad they turned out! These are now my husband’s favorite dessert, and they are so quick and easy to make. I made these yesterday but used caramel chips instead of chocolate because that’s all I had. I trimmed the dry edges and cut them into two-bite pieces and layered them with parchment between each layer. These are so amazing and also easy to make. You could always reduce the brown sugar by a tablespoon or so next time. These are delicious & so fast. Hi Jen, Yes, they just won’t be as brownie-like. After you melt the butter, remove the pan from the stove and add the peanut butter in with the butter and stir until it melts as well. Add sugar and beat well, then add in eggs and mix in. I’ve tried 3 of your recipes so far and each one has been outstanding. No worries, Mala. Using the parchment overhang, lift the blondie "cake" from the pan and transfer it to a cutting board; cut into 16 squares. My boyfriend and kids now request them almost weekly! By double? I love it. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Please LMK how they turn out! So glad I found it! Kay. Set the pan on a wire rack to cool. Is it possible you made a measuring error? square baking pans. Made these this week and really enjoyed them. I decided to make these thinking I had all the ingredients but I had Organic Cashews instead of Pecans. omg I *love* blondies, will have to try this recipe – searching for the perfect, moist, chewy blondie! Thanks for this great recipe! Fabulous–every one. Sprinkle with chips and nuts. Hi Kim, So glad to hear you like the recipes! Fabulous recipe and I brown the butter which adds a certain depth. These fudgy homemade brownies are easy, sweet and rich. I gave them to my doctor and his staff, and everyone raved about them! I used half chocolate chips and half toffee bits because I had a partial bag I wanted to use up. The blondies were delicious! Hi Jenn, I discovered this blog a week ago and have already made three of your recipes. They were delicious! I bought a brownie tin which is 11X 7 inches- how would I alter the recipe? Thank you again for sharing your site and recipes with all. Review for this recipe: this was a hit in my house, perfect texture, the only thing I would change the next time I will make this, I will use less chocolate chip….but this just my preference, because all that chocolate didn’t let me enjoy the wonderful taste of the blonde. Can I divvy up the batter into muffin tins or am I better off using a larger pan and cut into squares? I discovered blondies at protein bakery’s site and had to try them myself. Thanks for sharing…my first time to your site tonight and I love it so far!! I think that you need to adapt this recipe too much to get the texture that you’re looking for – sorry! I was thinking If I had to make them tad bit even less sweeter, which sugar should I reduce? Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Doubled recipe and used whole bag of chocolate chips, made in a 9×13 metal pan and baked for 25 minutes, PERFECT! They are delicious and easy to make-my family scarfed them down in no time. Hi Janet, Are you using an electric mixer or mixing by hand? I used 1 cup chocolate chips and a big handful of pecans, otherwise as directed. lol…my kids lunch boxes were pretty much untouched too! Every recipe I’ve tried from Jen has been a HIT!!! Loved it!!! Loved it! They were a huge hit with all the girls! Hope that helps! I now make these instead of my favorite chocolate chip cookie recipe which I thought was hard to beat. Thank you! Also, since I lost my old recipe, I might use the base to make my trail mix bars! I was wondering if you think I could sub dried cranberries and white chocolate chips for the walnuts and chocolate chips? I baked it up in a 9” aluminum round with parchment on the bottom and buttered sides for 25mins. I think you may get a better result, though, if you cut the bar into small chunks and add it to the batter that way. And, we counted approximately 117 Swifts flying and then roosting in the chimney. Ive never had a blondie before this but it’s more cookie than brownie but the shape and density remind you of brownie. Can I use wax paper instead of parchment? I made and shipped these to my daughter after asking you for recommendations on treats that would ship well and taste good when received two or three days after baking. Thank you for another keeper. So quick and easy to make! The outside was crisp with a little crunch and the inside was chewy and moist. Here we do a version of a blondies recipe that features chocolate chips and pecans.Ingredients:3/4 cup (1 1/2 sticks / 175g) butter2 cups (500 mL / 360g) firmly packed brown sugar2 eggs1 Tbsp (15 mL) pure vanilla extract 2 cups (500 mL / 320g) all-purpose flour2 tsp (10 mL) baking … We blew our diet big time…but it was worth every lip smacking bite:-). If I cut the chocolate chips back to 1/2 c. and keep pecans at 1/2 c. will it still be enough? I wanted to make them as a thank you for someone and now I am not sure what to do with them. I followed the directions to a t and my bars came out a greasy mess. By the way, I used walnuts instead of pecans and they were great too! These bars are awesome and hubby loves them! Beautiful Kids! These were insanely delicious! Thanks!! Great recipe and easy make. We made them for my daughter’s office, as they were so supportive during her chemo. Thaw overnight on the countertop before serving. As for the dry batter, milk will sometimes work but it really depends what you’re making. These were probably one of the best bar cookies/blondies I have ever had. Today I made them again and they’re super oily because I added pecans. they were sweet moist and chewy. I may have made this recipe with browned butter about 20 times at this point. Transfer mixture to a medium bowl and cool completely. Hi Ashley, They are definitely more like bars/brownies and don’t rise very much. Have baked a few batches and they’ve turned out perfectly every time. They look so delicious. If you take any pics, please email them to me ([email protected]). I just made them and totally agree. The alcohol cooks out but leaves the flavor. I have been using this recipe for about five years now! I sometimes use half peanut butter chips and half chocolate chips. Thank you!!!! I want to make these but don’t have parchment paper or wax paper any suggestions. Hi Jenn, thanks so much for answer me. Thank you SO much! Thank you for the recipe! I saw guests at my xmas party take a bite and leave the rest on their plates. Sorry to hear you had a problem with these, Sarah! That is a great idea! Thank you Jenn! Yet another five-star recipe. I try to avoid white flour and would love for you to tell me I can still enjoy these w/out it! ), Hi Jenn, I LOVE your recipes. Just made your blondies for the second time, this time without nuts. I was almost put off by some of the *really* negative reviews about this recipe, but it was easy enough that I figured if I didn’t like it, I wouldn’t be out many ingredients or minutes of prep time. Thanks, Jenn, for yet another ‘keeper’ recipe. Keep on posting for more recipes. : ). Hi Paul, I think you could add a small amount (maybe 1/4 cup) without hurting the recipe. great recipe! And while the chocolate gets a bit melty, I wouldn’t say they have a gooey texture. What a great blog! So good for any occasion! And I think you could substitute some of the chocolate chips with some M&M’s with no adjustments. Cook`n is easier and more versatile. Hi, Jenn. First, they’re easier and faster to make then cookies (because you melt the butter they come together so easily). I make these all the time and they are a winner. Hi Teresa, these Blondies are more dense and fudgy then they are cakey. The flavor is great but they were so dry, like sawdust. Chocolate pecan brownies are a quick and regular bake in our house. We loved them. Sprinkle the extra nuts and chocolate chips on top. Jen, these are absolutely addicting. How To Make Chocolate Chip Pecan Blondies To begin making this easy blondie recipe, combine the melted butter with brown sugar and granulated sugar in a large bowl. They were quickly gobbled! Part cookie, part brownie — who doesn’t love blondies? Prepare brownie batter according to box instructions and pour into a 9×13 pan. Beat in the egg and vanilla. Hi Jenn, If I double the recipe would a 9×13 pan work? So yummy. Hi Mary-Ellen, To my knowledge, wax paper is not heat-resistant. Baked at 350 for 40 min to get the golden brown top. It out Amy, no leavening needed for these — they ’ re more like bars/brownies don... Heatproof bowl set over a pan of these with cake flour here without trying it myself together. So next time girly road trip for a snow day treat for when you measure it out blooie recipes the! From now on s tastes vanilla, and you make them yet again so they take! Chopped walnuts or pecans, and bake for 25 to 30 minutes, they re! 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