I'm looking for a really amazing Blondie recipe that yields a really rich and chewey, not cakey, blondie with lots of butterscotch flavor. Anyone? Thanks.
laylag
Jan 15, 2007 03:37PM
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Search this board. There were two great postings before Christmas - one for Dorie Greenspan's Blondies (many people noted that they sunk a bit in the centre, though) and the Cooks Illustrated version.
Found it! The lovely shaebones posted a paraphrased version of the CI recipe...I've copied it below for you.
1 c pecans, chopped
1 1/2 c shredded coconut
1 1/2 c flour
1 tsp baking pwd
1/2 tsp salt
12 Tbs unsalted butter (1 1/2 sticks) melted and cooled
1 1/2 c light brown sugar
2 large eggs lightly beaten
4 tsp vanilla
4 ounces bittersweet chocolate, chopped
4 ounces white chocolate chopped
Set oven @ 350. Grease and pam spray 9 x 13 glass baking dish.
Wisk flour, baking pwd, salt in bowl, set aside
Wisk melted butter and brown sugar til combined. Add eggs and vanilla and mix well. Fold in dry ingredients w spatula til just combined. Fold in chocolate, coconut and nuts and pour into prepared pan , smoothing top w spatula.
Bake 25-30 minutes. DO NOT overbake. Top will be shiney,cracked and gloden brown. Cool to room temp on wire rack before cutting.
Happy baking!
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Thanks Amanda Ed. I had found the CI thread but there was no recipe and I couldn't access the site as not a member so I appreciate it. I may try this but really not into the coconut thing and not sure how the omission of the coconut would affect the blondie. Not loving the bittersweet and white chocolate combo in a blondie either. I may search for Dorie Greenspans. If they sunk in the middle, they must be really chewy right?
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You can make the CI version without coconut and choose the chocolate you like. It will come out fine. I've made both the CI and DG version and I prefer CI's. DG's is a lot denser and heavier. Too much butter I think.
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did you try the Sugardaddy recipe the one made with coconut, pineapple and chocolate and cashews? They didn't give out their recipe and I am not sure of the quantity of above ingredients to use. thanks, linda
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I just made this recipe, and took the advice about creaming the butter and sugar and adding the eggs separately. I left out the nuts, but otherwise followed the recipe. They are awesome....much better than the toll house recipe. Thank you for enabling me to bake the perfect blondie! I just tasted them while they are still warm, so hopefully they will be just as delicious when cool.
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What about searching for something like a butterscotch bar? That crazy series, "Company's Coming", the spiral-bound one with slightly outdated recipes (jello-moulded fruit) actually has a delicious butterscotch bar recipe - mostly brown sugar and butter with a bit of flour. Or are you looking for something with a bit more to it?
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With a bit more to it AmandaEd but I suppose I could try to adapt a butterscotch bar with add-ins.
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This one is from the King Arthur Cookie Companion and is rich and chewy.
1/2 cup butter
2 cups brown sugar
2 eggs
1 t vanilla
1/8 t butter-rum or butter-pecan flavor (optional)
1 t salt
1 t baking powder
1 1/2 cups flour
1 1/2 cups chopped walnuts
Oven to 350. Grease a 9"x13" or 11" square pan.
Melt butter in a mixing bowl, add sugar, mixing until well-blended. Cool to lukewarm. Stir in eggs, vanilla, flavor (if using) salt and baking powder. Mix in flour and nuts.
Spread batter in pan, bake for 20-24 minutes until top looks shiny and just until edges start to pull away from pan. Cool completely before cutting.
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Sounds nuts, I know, but I need to make this recipe without nuts. I've tried it, just leaving the nuts out, but its way too gooey, though the flavor is great. Any ideas as to how much flour to add in taking out the nuts?
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This one turn out like fudge:
12 oz. butterscotch morsels
1/2 c butter
1 1/2 c light brown sugar
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla extract
1/2 cup chopped nuts (I use walnuts)
Oven at 350. Grease a 10 inch square pan. In a heavy saucepan over low heat, combine the butterscotch morsels and butter, cook until melted. Beat in brown sugar until it dissolves. Leave pan to cool. Sift together the flour, baking powder and salt. Beat the eggs one at a time into the butterscotch mixture, add vanilla, then beat in the flour. Then stir in the nuts. Pour the batter into the greased pan, bake for 30-35 minutes or until they are firm to the touch. If you leave them in longer, the center will be more cakey than fudgey. Let them cool completely (overnight) before you try to cut them.
This recipe was printed in the Boston Globe, taken from the book "Brownies" by Sharon Moore.
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Using Nestles semisweet Tolehouse cookie recipe substituting butterscotch morsels and made in a pan. The key is not overcooking. When you think they need 5 more minutes take them out.
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I think this might be the recipe a former colleague used, or close to it. He would routinely bring a batch of butterscotch blondies to work, and we all loved them. Chewy! He said he got the recipe from the back of the the Nestle's Butterscotch Chips (or Morsels, whatever) bag.
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I don't have my recipe handy, but I googled and this appears to be it. I know it uses a whole box of brown sugar.
This is the easiest, fastest recipe in the world, and produces addictive, chewy brownies. (be careful not to overbake)
Blond Brownies recipe
1 cup butter
1 (16 ounce) box light brown sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
Pinch of salt
1 cup pecans, chopped
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Thank you everyone. So many sound really good.
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I make a great version that uses marshmallows- they always go quickly!
1/2 cup butter
1 cup butterscotch chips
2/3 cup packed brown sugar
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 eggs
2 cups mini marshmallows
1 cup semisweet choc chips
preheat oven to 350 & grease 9x13 pan. melt butterscotch chips and butter together, stir & cool. In a large bowl, stir together brown sugar, eggs, & vanilla. Stir in the melted mixture, then add flour, bp, & salt. mix until smooth. Fold in choc chips & marshmallows. spread into pan, bake 15-20 minutes- be careful not to overbake! cool & cut!
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Laylag,
I like them REALLY chewy too..
If you do try a couple of these recipes..could you report back with your results?
Thanks....
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These are SO good. A friend made them for a cookout about a year ago and they were the hit of the party. I've been hounding her for the recipe since. She finally surrendered it. :)
2 sticks (8 oz) butter, melted
1 lb. light brown sugar (about 2 1/4 cups)
3 extra-large eggs
1 1/2 tsp vanilla
2 1/2 cups all-purpose flour
1/4 tsp salt
2 tsp baking powder
2 cups chocolate chips
chopped pecans (optional) My friend's didn't have nuts. Since she doesn't like nuts, she said she's always made them without, and they're still fabulous.
Preheat oven to 350.
Mix sugar, eggs, vanilla with a spoon. Add flour, baking powder, salt, and stir until combined. Add chocolate chips, and pecans if you like.
Bake in a 15x10x2 inch pan for 20-30 minutes or in two 9x9x2 inch pans for 25 minutes. You can also use a 13x9 inch pan and cook for 25-35 minutes.
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Your instructions don't say anything about the butter; do you just stir it in with the rest of the 'wet' ingredients in the first step?
I want to try making blondies (and half-dipping them in dark chocolate) as part of my holiday cookie extravaganza, and it sounds like you really enjoyed these. :-)
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cream the butter (room temp soft works too) and sugar till fluffy with a wooden spoon, then add eggs vanilla.
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If you like peanut butter, I liked this variation of a Blondie using peanuts and chocolate chips from Dorie Greenspan's book:
report and pics:
http://www.chowhound.com/topics/347470#2112023
Recipe here:
http://www.copleynews.com/CopleyNews/...
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I made the Cooks Illustrated recipe last night, and followed the recipe with the exception of melting the butter. Instead, I creamed the butter and sugar, then added the eggs one at a time. I recently saw the guys from Sugardaddys (famous for their blondies) on TV - said they tried both methods and like the product from the creaming method better. My results were excellent - completely addictive, chewy, rich blondies. Definitely a keeper - the best blondies I've ever had.
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Totally agree. Best blondie recipe ever.
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Couldn't agree more! Since I first started making the CI blondies I rarely make any other cookies. (Not that I've been baking too much lately.) It's a great recipe for busy people. A lot of bang for your baking time.
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Try these, I just made them for the first time a couple weeks ago and everyone loved them. Not exactly a blondie-the cream cheese makes them a little different. Also chilling them makes them taste alot better even though they're way too good already!
pkg. (10 Oz.) Butterscotch Chips
1/2 C. Butter
2 C. Graham Cracker Crumbs
1 Pkg. (8 Oz.) Cream Cheese
1 Can (14 Oz.) Sweetened Condensed Milk
1 tsp. Vanilla Extract
1 Egg
1 C. chopped Pecans
Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well.
Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13x9 inch ovenproof glass baking dish, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top.
Bake 25-30 minutes or until the cake tester comes out clean.
Cool to room temperature, then chill. Serve when chilled.
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Did you try to make the sugardaddys blondie with coconut, chocolate and white chocolate chips, pineapple, toasted coconut and cashews? I want to make them but don't know how much of the above ingreients to add? Got any suggestions. Thanks, Linda
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