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White Chocolate Blondies Make the Perfect Summer Dessert
Time to Go Blonde

Recently my pal Julie and I got into a debate over which was better: blondies or brownies. In my opinion, nothing can trump a good brownie, but she doesn't agree. After our conversation I realized that even with all of my baking, I was guilty of blondie-discrimination. I've never actually made blondies!

When Julie told me she was coming to town, I knew I had to whip her up a homemade treat and give blondies a fair chance. Were they better than brownies? Not really, but they were mighty tasty and I'll be making them again. To get the "Platinum Blondie" recipe I used,

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Platinum Blondies

Platinum Blondies

Ingredients

  1. 3/4 cup plus 2 tablespoons packed light brown sugar
  2. 1 large egg
  3. 2 teaspoons vanilla extract
  4. 8 tablespoons (1 stick) unsalted butter, melted
  5. 1 1/2 cups all-purpose flour
  6. 1/2 teaspoon baking soda
  7. 1/8 teaspoon salt
  8. 1 cup chopped pecans, toasted
  9. 4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips

Directions

  1. Position a rack in the center of the oven and preheat the oven to 325 degrees F.
  2. Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. [Note: I used a parchment paper sling in addition to butter. This helped lift the blondies out of the pan later.]
  3. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes.
  4. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix.
  5. Using a spoon, stir in the pecans and white chocolate. [I skipped out on the pecans, and wish I had used more white chocolate.]
  6. Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. [Note: The batter is going to be very thick, but this is okay.]
  7. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry).
  8. Remove the pan from the oven and place on a wire rack to cool.
  9. Cut the blondies into 2-inch squares.
  10. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).

Makes 16 brownies.

Average ( votes):
Comments
Kate14909563
Kate14909563
I love blondies! My mom used to make them when I was younger but I have yet to make them on my own...
engineeredperfection
Thanks for the recipe. I made them last night, and my husband gobbled them up! He is a tough critic also. As a note, I substituted Macadamia nuts and used a few butterscotch chips also. Delicioso!
Rancher'sGirl
Rancher'sGirl
Update...A coworker requested something with white chocolate and macadamia nuts...so a quick switch from pecans to macadamias and SHAZAM! The blondies disappeared in about 5 minutes after the plate hit the table! Thank you, YumSugar! Now I have to use these blondies to make dulce de leche sundaes.:)
dcfashionista
dcfashionista
I am going to try this without the nuts.
geebers
geebers
I have always preferred Blondies over Brownies. Brownies are more dense while blondies have a more cookie like taste.
Marci
Marci
I like blondies, although I prefer brownies; either without nuts, for allergic me.
Swedeybebe
Swedeybebe
hmmm... actually, i don't think i've ever had a blondie? may have to break out the mixer for these :)
MrsJamesTKirk
MrsJamesTKirk
Ooh I LOVE blondies. They are SO GOOD. I use basically the same recipe that you have, but I add walnuts and semisweet chocolate chips. Yum.
coutorture
coutorture
OMG THEY WERE SOOOOOOO SOOOOO SOOOO GOOD! THANK YOU THANK YOU THANK YOU FOR MAKING THEM FOR US COUTORTURE GIRLS!!!!!!!!!!!!
AmberHoney
AmberHoney
uptown_girl - how were they? Did the boy love 'em?
Sun_Sun
Sun_Sun
mmmmm looks yummy but i think it depends sometimes (most times) i'd prefer a brownie but sometimes i'd want a blondie
JaimeLeah526
JaimeLeah526
I like blondies better but brownies are good too.
Rancher'sGirl
Rancher'sGirl
I will definitely make these! The drivers at work will attack these as if they are the last chop on the buffet table!:) YumSugar, how about a brownie recipe featuring bittersweet or really dark chocolate? I have a really really fabulous brownie recipe from NeilsenMassey's website (they make heavenly vanilla), but I haven't yet tried it with bittersweet chocolate. BTW, Julie is lucky to be the recipient of such yummy goodies!:)
marinewifey
marinewifey
I've never had a blondie. Think I should try this soon.
GlowingMoon
GlowingMoon
I prefer a good blondie over a brownie. When it comes to chocolate, I like to eat it only in bittersweet form. A brownie is not chocolate enough for me. I would opt for something else.
uptown_girl
uptown_girl
OK... I just made these and they are cooling! Can't wait to try em! The local grocery store across the street from me is closed today (July 4th), so I picked up a bar of DOVE Milk Chocolate with toffee & peanuts and chopped that up and put in there. The boy loves toffee! (My bf = the boy)
jennjennnbubba
jennjennnbubba
yummy yummy yummy
Renees3
Renees3
ohhh i love blondies. That one at applebees? maple syrup, ice cream and blondie!?!? TO DIE FOR
AmberHoney
AmberHoney
I'll take either - blondies are good with raspberries in them.
Bettyesque
Bettyesque
Yum!
shoneyjoe
shoneyjoe
I'm all about the brownies - the darker the better. White chocolate has its place in my kitchen, but not in my brownie tin.
Cocoangel
Cocoangel
Forgot to add how cute are your little goodie bags!
Cocoangel
Cocoangel
Yum, you are such a good friend to Julie to make her favorite. I can enjoy either but, like you, I'm a a brownie girl. The best way to enjoy a blondie? Put a layer of chocolate frosting on 'em. Oh baby!
hippiecowgirl
hippiecowgirl
I don't think I've ever made them either. I'll have to try these. Thanks for the recipe!
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