Recipe Request

I’m looking for a good recipe for blondies (no chocolate). Anyone have one? I’ve tried a few, including a highly rated one on today, and they ain’t it. I searched the recipes on a few of my favorite food blogs and so far none of them have a recipe for them. The hunt continues . . .

14 Responses

  1. Could you describe what you’re looking for? I’ve been looking for a good one too, but most that I’ve seen are little more than chocolate chip cookie bars with butterscotch chips or no chips at all.

  2. I want ones like Rick used to make — full of brown sugar, dense, moist, thick. The ones I found the other day were close but they are lacking something . . . they rose up nicely but, when I pulled them out of the oven because the outside edge was looking a little too dark, about an inch in from the edge the entire thing fell. The flavor is right but the texture isn’t.

    Many of the non-choc chip cookie imitators seem to have the proportions of 1 c. flour: 1 egg: 1 cup brown sugar: 1/3 c. butter (sometimes 2-3x those amounts) with baking powder, etc thrown in. The last recipe I tried was a little off from those proportions and had you make a butterscotch like base by melting the butter and stirring in the brown sugar and you let that cool before adding eggs and beating and then adding the dry ingredients and nuts. Like I said, it *tastes* good, I’m just wanting a texture that is moist but still has ‘lift’. More egg? Beating the eggs til lemony yellow before adding the butter/sugar mix?

  3. My friend/coworker has a recipe for Blondies that are just delicious – I think I ate about 10 of them when she brought them in to work to share. She put in dried cherries and almonds and some other stuff. YUM. I have asked her for the recipe and will post it here as soon as I get it. Not sure it will be quite what you are looking for but it’s worth a shot.

  4. Have you tried Dorie Greenspan’s blondies? I really liked them.

  5. Brilynn: I haven’t but as much as you tout her book, I may have to get it.

  6. So it sounds like what you’re looking for is more cake- than brownie-like in texture?

  7. What about Nigella’s white chocolate and macadamia brownies? Or is that not what you’re after at all? Here we call those blonde brownies – is that what you want? Sorry if i’m completely wrong!!

  8. Hmmm . . . Rick’s are the standard for me — the only blondies I’ve really liked . . . but we have been deprived of them since he married . . . I don’t think of them as being cake-like but they are dense and moist and they are much thicker/taller than a normal brownie so maybe I’m classifying them incorrectly. Now I have a new experiment to try . . . maybe for LNO coming up.

  9. Jane: I’ve only heard of Nigella in the past couple of months and have not tried her recipes yet.

  10. I have a lot of blondie recipes: scroll down to Brownies & Blondies: & Blondies:.html

  11. I don’t think I’ve ever had Rick’s blondies. I feel silly asking, but does Rick no longer have the recipe?

  12. I learned that THE recipe I like has no butter!! And it’s baked at 300 F . . . not sure I’ll have time to try out this recipe before our vacation but I’ll let you know when I do.

  13. Well, I suspect this isn’t at all what you were looking for, but it is a darn tasty recipe so I am going to post it anyway. It is originally from Ben & Jerry’s Cookbook, edited by my friend Laura. The recipe calls for chocolate chips, but is very adaptable – Laura’s combination of dried cherries, toasted almonds, and chocolate chips was just excellent.

    Blonde Brownies

    1/2 c. butter or margarine
    1/3 c. sugar
    1/2 c. brown sugar
    1 egg
    1/2 tsp. vanilla
    1 1/3 c. flour
    1/2 tsp. salt
    1/2 tsp baking soda
    1 1/2 c. chocolate chips*

    1. Preheat oven to 350 F.
    2. Beat butter and sugars in large mixing bowl until fluffy.
    3. Add everything else except the chips and mix until well blended. Add chips.
    4. Bake 25-30 minutes in a greased 13″x9″ pan.

    *This recipe is great because it is very adaptable. For example, you can substitute 1/2 c. of the chocolate chips with peanut butter chips, butterscotch chips, white chocolate chunks, or toasted almonds. You can substitute half of the vanilla with orange extract and add orange rind. Lots of possibilities.

    Laura’s Notes: It’s one of my favorite recipes because I play around with what I add to the basic batter all the time. I can’t remember exactly how much chocolate chips vs. dried cherries vs. toasted whole almonds I used last time. The almonds I toasted at about 350 degrees for about 7.5 minutes.

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