Back of 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, . Platinum Blondies From Al Roker Ingredients3/4 cup plus 2 tablespoons packed light brown sugar 1 large egg 2 teaspoons vanilla extract 8 tablespoons (1 stick) unsalted butter, melted 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup chopped pecans, toasted 4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips Directions Position a rack in the center of the oven and preheat the oven to 325 degrees F. 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.] Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. 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. Using a spoon, stir in the pecans and white chocolate. [I skipped out on the pecans, and wish I had used more white chocolate.] 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.] 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). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. 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. Information Category Desserts, Brownies View 12 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 What’s Your Reaction? Share this reaction with your friends! 0Reactions Comments Kate14909563 9 years I love blondies! My mom used to make them when I was younger but I have yet to make them on my own... engineeredperfection 9 years 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 9 years 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 9 years I am going to try this without the nuts. geebers 9 years I have always preferred Blondies over Brownies. Brownies are more dense while blondies have a more cookie like taste. Marci 9 years I like blondies, although I prefer brownies; either without nuts, for allergic me. Swedeybebe 9 years hmmm... actually, i don't think i've ever had a blondie? may have to break out the mixer for these :) MrsJamesTKirk 9 years 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 9 years OMG THEY WERE SOOOOOOO SOOOOO SOOOO GOOD! THANK YOU THANK YOU THANK YOU FOR MAKING THEM FOR US COUTORTURE GIRLS!!!!!!!!!!!! AmberHoney 9 years uptown_girl - how were they? Did the boy love 'em? Sun_Sun 9 years mmmmm looks yummy but i think it depends sometimes (most times) i'd prefer a brownie but sometimes i'd want a blondie JaimeLeah526 9 years I like blondies better but brownies are good too. Rancher'sGirl 9 years 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 9 years I've never had a blondie. Think I should try this soon. GlowingMoon 9 years 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 9 years 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 9 years yummy yummy yummy Renees3 9 years ohhh i love blondies. That one at applebees? maple syrup, ice cream and blondie!?!? TO DIE FOR AmberHoney 9 years I'll take either - blondies are good with raspberries in them. Bettyesque 9 years Yum! shoneyjoe 9 years 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 9 years Forgot to add how cute are your little goodie bags! Cocoangel 9 years 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 9 years I don't think I've ever made them either. I'll have to try these. Thanks for the recipe!