They came out super taste but way too gooey to be able to take out of the pan. I can’t wait to try these! My batter was thick like peanut butter, is that right? Any advice what I did wrong? My mommy just posted a comment above. YUMMY! But! Thanks for this!!! Both times were delicious! 8:05pm I was feeling like a brownie but my husband wanted a chocolate chip cookie. They might be a little dull without the additions but I don’t think they’ll go to waste. 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. So tasty! I do feel a little ill after eating seven of them for breakfast though. You can skip it or add another salty crunchy snack you’d like here. maybe next year send Anna to Camp Grandma for one of the weeks at the same time then go somewhere awesome? LOVED this recipe! So I decided the best thing I could do for myself and the Cub Scout family would be to chocolatify these! I literally just posted about the same problem! When adding cocnut how much should I add? These seem to be the perfect vehicle for cleaning out the cupboards! They were delicious! the caramel was also better the next day. These have never failed me and I always turn here when a recipe leaves me with half a cup of semi-sweet chips and a quarter cup of something else. I made these the other night with an extra overripe banana, a third cup of leftover baking chips, and an eighth of a cup of bourbon. Deb, can I make this using your apple cider caramels instead (and skipping the chips & pretzels)? I make the basic blondies all the time with toffee bits + chocolate chips, but wanted to try this combo of mix-ins. SO GOOD. Good tasty quick recipe. can’t wait to taste! I have made these soooo many times now – our fave variation is with bittersweet chocolate chips, dried sour cherries, toasted walnuts, and bourbon. i halved the recipe but added 2T strong boiled espresso AFTER mixing the flour and choc chips in to the egg/butter/sugar mixture. i frosted them w some cocoa powder frosting. I wonder if I made a mistake using a glass pan (8×8) – my blondies came out quite dry at the edges and raw in the middle (I baked for 24 minutes at 350). I’m such a big fan of your blog, I’ve been reading it for years! Blech! I love these. I NEED ANSWERS, DEE! OMG. I didn’t even think about it. Of course you keep coming back to them, because they are amazing! Maybe for a book you might write someday? <3, Sooo I got another receipt to make these that said add baking powder and baking soda thy were horrible!! 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. So easy and adaptable! Maybe because I was using an electric cooktop stove?? I made the recipe in an 8X8 glass pan baked them for 22 minutes and they came out perfectly. (Two friends have Celiac Disease.) I mentioned you in my blog – I really love your work. In the past I’ve also baked this in a round cake pan and scooped ice cream on top for a group to share. Also, they really do taste better the next day. I used glass and they were way too gooey so I had to leave them in a few extra minutes, and though they were delicious, still too undercooked for my taste. Just put these in the oven. Browning the butter makes it, oh, so much better. Oh. I am work, but I logged on to see hoe easy this recipe was. Does that happen? Just made these today! Ok, having a problem Deb. I have this vision in my head of what it should be but cannot translate it to a recipe. I made them for Valentine’s day today, mixing in a chopped up quantity of the candy my husband gave me for the occasion. Happy new year to all. Stir to melt the remaining 1/3 — this ensures the butter doesn’t get too hot to work with. Is there an adaptation? You might want to use bigger or thicker pieces. This is a great recipe and fun to make! Thanks for sharing this great recipe! Also, I finally have an excuse to buy a candy thermometer. The proper caramel color had already been achieved when the sugar has completely melted. These are amazing as written but we cant help but wish they had walnuts in them. Enjoy everyone!! 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! Of course this was an easy choice: all of the above! what about adding peanut butter? I added milk choc chips & walnuts. They were perfect. Next time I’ll do that and see how they turn out. Will the pretzels get mushy? I make this with literally whatever is in my cupboard, and it has yet to disappoint. Those Blondies sure went well with my hangover on Sunday! I had an issue with the sugar, though. Made this recipe twice recently. One year ago: Layered Mocha Cheesecake ADDED 1C SMOOTH PEANUT BUTTER. I’ve been going through the archives and been meaning to try these, so I made them this morning to bring to work for our last day before Christmas. 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. So I can make these (the brownies with less cream, the blondies as written) and eat them while they’re still warm, how all brownies/blondies should be eaten? In less than 48 hours. They are D E L I C I O U S! They needed a longer cooking time too but I didn’t realize this until after they were out. Twice with almond extract (chocolate chips and white chocolate chips) and once with vanilla (walnuts). Used Whole Foods 365 dark chocolate chunk. I would also agree with other commenters who said the caramel could use more salt. I just tasted my second batch, made with all the sugar, and YUM!!!!!! Total waste of time and ingredients. So so good. DANG! Community See All. BTW, they’re awesome plain topped with some cream cheese. Let blondies cool in pan, or just let them cool in it for 10 minutes and use the parchment sling to slide them onto a cutting board. 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. NO BOWL MESS. I added chocolate chips, sunflower seeds and chopped dried apricots. I also added the bourbon and toasted walnuts. I am going to try adding 1/2 t baking powder and 1/8 t baking soda next time and see how it goes. (Pauses to check it again. Oh my! They are not the blondies I knew as a child, but they are incredibly easy and scrumptious. Blogging is a hobby people share with others! Another blog is Use Real Butter written by a woman who lives in the Rocky Mountains out side of Boulder CO. When not specified, what is the default? Thanks! This will be a go-to recipe in my house for a last minute dessert. This is my go -to blondie recipe and have given out copies to many of my colleagues. 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. (Also, how do I convey to my husband that I would like a lobster boil/raw bar thing for my next big birthday? Your mom’s apple cake is also my mom’s Apple cake. I have had a bad habit lately of craving something sweet around 8:00 pm and not thinking twice of whipping up a batch of brownies. Required fields are marked *. It smelled and tasted divine. Can’t wait until they’re out of the oven :). I just have to tell you that I Just like you so very much…. This is grade A+ dessert and worthy of repeats, not to mention how easy peasy it is to whip up. They are literally my never-fail baked good. I made a couple of batches for hubbys work and he said co-workers were still talking about how good they were the following day. I have successfully converted some recipes to gluten free and wondered if you have any suggestions for such recipes or would suggest a good website I. Don’t despair! As soon as I tasted the caramel goodness of these all I could think was how to add apple flavor to make caramel apple blondies. Bitter tasting :(. Same here. It did get very very brown and smoky though. I had read that it is useful to have a stash in the freezer . My mix-ins were 1.5 cups of good quality white chocolate chips and 1.5 cups of roasted, salted cashews, with some extra chopped cashews sprinkled over the top. Especially with some fresh chocolate chip ice cream. Tried these twice. I’d almost got to the point of giving up. I made these yesterday and they are amazing! Great recipe. What we’re talking about is the taste. Will it be appropriate for kids if there is bourbon in them? I have never heard of them before but the mix was on sale and I thought I would try them. Remember The Parent Trap? Thank you!! I used a half a cup of semi-sweet chips and a half a cup of butterscotch! Interesting — I made these for the first time yesterday, with the suggested 1/4 cup bourbon & extra TBSP of flour (and only diced quality white chocolate as a mix-in), and they came out fine. We’ll see if they make it the 90 minute journey. I’ve made these so many times I’ve memorized the recipe, though it’s so easy that’s not saying much. Kudos! Lesson learned, follow this recipe to a T and it’ll turn out perfect! Don’t listen to the blondie-haters. I barely had any batter! Searched the comments and decided to go ahead after reading yours, and they also turned out great! I had never had a blondie until I made these. (And thank you.). Would this recipe work with whole wheat flour? Also I used self raising flour and can assure you they are absolutely not cakey – gooey and fudgy! So good! I made these the other day for my family. I don’t like having to check every 2 minutes. ☹️. Or are you somehow unaware that you can click on other recipes besides the newest one???? I made a batch last week with chocolate chips and Heath bits. made these for a birthday on request with the guilty pleasure liquor of choice – apple bourbon – and a few handfuls of butterscotch chips, with a splash of maple and my pie seasoning blend. they are the best and I have enjoyed immeem. I’m just a little disappointed that there has been such a problem with under done blondies and the original recipe hasn’t been fixed yet. So what’s my problem? Seriously Smitten with these Blondies. Wish I’d found this recipe when I was of marriageable age! This round’s add-ins were MIne raised maybe a little higher than Deb’s photo, but were still chewy and yummy. The perfect Blondie! Let the Christmas Cookie Baking BEGIN. lol Im absolutely in LOVE with this recipe!!! Yes you can use them, no you don’t have to toast and peel if they don’t bother you untoasted and unpeeled. Ummmm I knew I had to have these right away. Your email address will not be published. ), but came out divine and to rave reviews from my coworkers. To be fair, I was having kind of an off day in the kitchen, but I have to say these blondies were very disappointing. I just added good chocolate chips and toffee bits. I used chopped toasted walnuts and chopped dark chocolate. Reply. I also found the caramel needed only 30 seconds or so on the stovetop to get to the right temperature. Deb- I LOVE this recipe!!!!!!!! Browned the butter and used the 3/4 cup of brown sugar suggestion. Smitten Kitchen blondies: When I was in high school, my mom started making blondies for every sleepover, every late-night play rehearsal, and every study session. Deb, this looks like an amazing recipe! they vanish in one day! Came out awesome! Hmmm … I made these to the letter, had no issues with the caramel, but I see mend to have less batter than expected. I thought so kinda like a rocky road kinda thing.. sounds yummy. Excited to remake as directed. Blondies with dark chocolate.. so so. A friend made these for a weekend trip. Will report back. I didn’t add extra flour, since I didn’t add the full amount of bourbon. I topped with maldon sea salt before baking, which is essential in my opinion! They were delicious! When I mixed the butter and sugar together it did not get smooth either time. My 11 year old son went to a one-week sleep away camp this summer, and I felt the EXACT same way – I talked him into it, he had fun, and I spent the entire week missing him terribly, counting the days, and obsessively searching for him in the uploaded camper photos. Blondies with pistachios, orange zest, dried cherries and some Heath bar toffee pieces. I just broken pretzel thins and dark chocolate Ghiardelli chips. 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! Twelve years ago: Summer Bean Salad, Brownie Mosaic Cheesecake, and Plum Tartlets Is it a binder? I make them with mini m&ms and they’re always a hit with my son’s teammates! I added vanilla and almond extract and the rainbow sprinkles. Thinking this might work better because no baking powder/soda…or maybe not? I will make them again though. Hello – do you think i could add small marshmallow in there, as well as dark chocolate? ;-), I’ve made these blondies dozens of times, all different ways, and people LOVE them! omg, i have never made, or even had blondies before, as i am more of a chocolate lover. GREAT HIT at a church bake sale fundraiser! made these with some raisins, cashews, almonds, orange zest, and a little honey. I thought these looked delicious and based on all the comments I was pretty sure they would be, but given the fact that I’m in Europe (and our oven is slightly off) they came out really thin and more like caramel squares than the thicker blondies I love. I like oats and chocolate chunks plus espresso powder. I put a shot of that in the recipe with milk choc chips, semi sweet choc chips, and walnuts. 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 am copying this recipe to remind my just 1 week in college son who I am. Might even reduce it more next time. I made these perfect little bars, simply as written with white chocolate chips. I’ve always known I was an adequate baker. My mix-ins were 1.5 cups of good quality white chocolate chips and 1.5 cups of chopped, roasted salted cashews, with some extra chopped cashews over the top. I put in the 1/4 cup of bourbon (Woodford Reserve), 3/4 cup of dark chocolate chips and 3/4 cup of pecans (didn’t toast them first). Flavours I have done….died cranberry and pumpkin seeds; raisons; cherry and almond – and I always double up the ingredients and cook in a swiss roll tin. After adding the cream and making sure all the ingredients are smoothly whisked together, it only takes about two minutes back on the fire to reach what you want, which is the softball stage. I got the full, joyful report when we collected him the first second the… I have the 2nd batch of these that I have made this week in the oven right now. Abosolutly delicious. Can you make these with butterscotch chips? Happy New Year. :-). I added a little coconut just to be a little more creative. And they both are gone at the same time! Live and learn. wise! To me, not dull in the slightest! Rules are rules. You can use it just like you would the butter here. The batch in the oven is banana, chocolate chip, and brandy. By the time it is mostly melted, if should be a nice deep copper color (about 300°F to 325°F, but you do not need a thermometer to get the color right at this stage) and might smoke a little too, don’t worry. 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!). About how many do they make? 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. Hmmm? Thanks! Thank you, thank you, Deb! 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. And you know what I’m doing tonight! My previously “best” recipe used to rise and fall in the middle. I’m very good with one or the other, but both is a little tricky. So I whacked at it with a mallet, threw the glass-like shards into my blondie batter, and off it went into the oven. I make these monthly – sometimes twice a month! These turned out great! Never. How do you spell irresistible? I didn’t change a thing, except from adding 90g of chopped up dime bars (similar to your heath bar I think) and they were utterly delicious. They were in the oven for close to an hour and just came out super gooey, not in a good way. I can’t believe I’ve never commented, but these are far and away my favorite thing to make for every occasion. I may lower the sugar to 3/4 c. next time as they were just a smidgen sweeter than I wanted. LOVE IT! They look great. These blondies are not that bad calorie wise, and if you are able to resist the temptation of finishing it all by yourself, I say go ahead, and enjoy guilt free a serving (or two). Delicious. If you needed to “cheat” and use premade caramels, what would you use and what quantity? Delicious! These are simple and amazingly delicious!! 614K likes. Madison thank you for posting that! Smitten Kitchen. A question: Do you think they would freeze well? I want to bake some for gifts. Even my husband advises me to check out SK when looking for new recipes. It’s amazing with roasted cherries, a bit of bourbon and dark chocolate chips or chunks. I just made these with my kids (it’s a wonderful make-with-kids recipe!) I usually make dumplings on Chinese New Year but this may be my new tradition!! I ended up creaming together the butter and sugar instead of using melted butter. And they’re SO rich and delicious. ENJOY! I know it’s not easy to wait that long but save at least one and try it! Is the 1 cup brown sugar in the current recipe different from a prior iteration? I often whip them up when a cookie is called for (cravings, bake sales, potlucks, gifts). It’s all strange. Totally up to you. I made these last night and they were FANTASTIC! The batter was OH SO GOOD. I made these vanilla custard slices from Edd Kimber in August and we loved them — they’re like a rustic Napoleon or mille-feuille, at a fraction of the fuss — but declared them “not August food” and better saved for December because they feel elegant and a little festive. I’ve lost count of how many of your recipes I’ve bookmarked over the years. This is, of course if you have them on hand (though something tells me the awesome bakers and foodies who seem to follow you just might!). “Mine took longer to bake.” My bad. Oldest son requested no chocolate, but coconut and pecans, using the 5/14/14 version as a base. Funny to be the third mention of cranberries this week too! I can’t stop making them! Made mine with mashed bananas/dark chocolate chip and pecan pieces. I made mine with chocolate chips and macadamias. Also, I think I would like to try it with dark brown sugar. love the updated notes! I love these! I’ve gotten a ton of compliments on them too. This time it was cinnamon (too much is best), cherries, Bourbon, smoked salt, semi-sweet chocolate and coconut. Not. this recipe rules! 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. Is that a mistake? I don’t even know how to choose! Also, do you have a general guideline for this? I’m sure they will be exquisite. Deb, if I want to add peanut butter, would I add it and leave the half cup of butter, replace the butter with PB or ….? Deb mentioned her pictures were 1″ x 1″ dimension, so I guess they look thick due to them being taken close up. This recipe is wonderful, thanks so much for sharing! Thanks again. Hi JP, if you may attempt this recipe again, just melt the butter alone, not with the sugar. I added butterscotch, white chocolate and milk chocolate chips with toasted almonds and pecans. The second time, in a sauce pan, it colored beautifully but never lost a handful of crystal chunks (which I fished out before it cooled). Im looking forward to many more exciting recipes that you have to offer me!!!!!!!!!! I stumbled on SmittenKitchen on a humble i had a taste for a blondie didnt know how to make it or even where to start to find a recipe that i could follow….Well I google “Blondie Recipe” and a few searches came up I by pass FoodNetwork and went to the site that i have no idea, i guess caught my attention!!! Deb, thanks so much for sharing this recipe. Thank you. Huge fan. I did my batch with chocolate chip cookies, and I can’t wait to jazz up future batches with other ingredients. Oh, I don’t mean for him. I used 1/2 cup chocolate chips and 1/2 cup PB chips. JUMP TO RECIPE PRINT RECIPE. I’m a frequent visitor of your blog, and I’ve been meaning to try these for a while. The only difference I had was the first step definitely took longer than 4 minutes. Not achingly sweet. Oh and my mom adored them! 8×8 pan of perfection…. For the record, I made mine with unsweetened coconut, chocolate chips and bourbon. Added 1/2 cup crunchy peanut butter, extra pinch of salt and dark chocolate chips, and now my kitchen smells of glorious sin/Reece’s cups. Oh, I don’t mean for him. It is a super easy recipe and nice to only use one bowl. I whipped up a double batch of these bad boys and threw in some nuts and dark chocolate for my company Christmas party. I’ve now made this twice because they were such a big hit with my colleagues (both times without pretzels.) My husband finds them too buttery but I don’t believe that’s a thing. How they turn out like a rocky road smitten kitchen blondies thing.. sounds yummy quickly with whatever you share a swap. Heath bits bland….not that sweet and salty, this is a great recipe so... 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