Cook's Illustrated Blondies



Posted 5 April 2022 (Last updated 5 April 2022)



Total Time

1hrs 15mins



These are the blondies you'll become known for. The key to their flavour is the heavy dose of vanilla - don't skimp, and don't use artificial extract. Delicious warm or cold.


  • Plain flour icon
    Plain flour195 g
  • Baking powder icon
    Baking powder1 teaspoon
  • Salt icon
    Salt½ teaspoon
  • Egg icon
  • Vanilla extract icon
    Vanilla extract4 teaspoons
  • Light brown sugar icon
    Light brown sugar290 g
  • Pecan halves icon
    Pecan halves100 g
  • White chocolate chips icon
    White chocolate chips85 g
  • Chocolate chips icon
    Chocolate chips85 g
  • Unsalted butter icon
    Unsalted butter12 tablespoons

  • 1. Adjust oven rack to middle position; heat oven to 350° F (~175 C)
  • 2. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes
  • 3. Transfer nuts to cutting board to cool; chop coarsely and set aside
  • 4. While nuts toast, line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done
  • 5. Grease foil-lined pan with butter or oil
  • 6. Whisk flour, baking powder, and salt together in medium bowl; set aside
  • 7. Melt unsalted butter in microwave - low heat
  • 8. Whisk melted butter and brown sugar together in large bowl until combined
  • 9. Add eggs and vanilla and mix well
  • 10. Using rubber spatula, fold dry ingredients into egg mixture until just combine
  • 11. Fold in chocolate and nuts
  • 12. Turn batter into prepared pan, smoothing top with rubber spatula
  • 13. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes
  • 14. Cool on wire rack to room temperature
  • 15. Remove bars from pan by lifting foil overhang and transfer to cutting board

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