Rating: 5 stars
4 Ratings
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  • 5 star values: 3

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

Gallery

Whitney Ott; Styling: Lindsey Lower

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 and chopped pecans to butter mixture; stir until completely combined.

  • Scrape mixture into an 8-inch square light-colored metal baking pan coated with baking spray. Smooth top. Arrange pecan halves in 4 x 4 rows. Bake at 350° for 24 minutes. Cool completely in pan on a wire rack. Cut into 16 squares.

  • Whole-Grain Butterscotch Blondies: Omit 1/3 cup chopped pecans and pecan halves. Follow instructions through step 3; stir 1/4 cup butterscotch morsels into flour and butter mixture. Proceed with step CALORIES 189; FAT 6g (sat 1g); SODIUM 78mg

  • Whole-Grain Toffee Blondies: Omit 1/3 cup chopped pecans and pecan halves. Follow instructions through step 3; stir 3 tablespoons almond toffee bits (such as Heath) into flour and butter mixture. Proceed with step 4, sprinkling 2 tablespoons toffee bits evenly over batter before baking. CALORIES 197; FAT 2g (sat 4g); SODIUM 98mg

Nutrition Facts

196 calories; fat 11.3g; saturated fat 3.4g; mono fat 5.1g; poly fat 2.1g; protein 3g; carbohydrates 21g; fiber 1g; cholesterol 35mg; iron 1mg; sodium 75mg; calcium 41mg.
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