Rating: 3 stars
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Blondies are simply brownies without the chocolate. A light-colored metal pan is your best bet for even baking and cakey, moist blondies.

Deb Wise
Recipe by Cooking Light March 2015

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Recipe Summary

hands-on:
11 mins
total:
35 mins
Yield:
Serves 16 (serving size: 1 blondie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place butter, oil, and sugar in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Pour mixture into a large bowl; cool 8 minutes. Stir in vanilla and eggs.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; stir with a whisk. Add flour mixture to butter mixture; stir until completely combined. Stir butterscotch morsels into flour and butter mixture.

  • Scrape mixture into an 8-inch square light-colored metal baking pan coated with baking spray. Smooth top. Bake at 350° for 24 minutes. Cool completely in pan on a wire rack. Cut into 16 squares.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

189 calories; fat 9.6g; saturated fat 4.1g; sodium 78mg.
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