Blondies are a brown- sugar-based cake bar resembling the chocolate brownie. They are baked in the same fashion as traditional brownies then cut into squares or rectangles for serving. They are sometimes referred to as blonde brownies. Blondies are usually made from flour, brown sugar, butter, eggs, baking powder, and vanilla. They may also contain a variety of chips and nuts, but the dominant flavor of a blondie is brown sugar, not chocolate. Blondies are very adaptable; you can add lots of different chips, nuts or fruit. We even turned blondies into a cheesecake!
Most blondie recipes call for a 9” square “brownie pan” which is very different from an 8” foil square pan. The heavy weight of a real pan will yield the best texture in your blondies. Do a side by side comparison and you will be amazed at the difference a great pan makes.
Feel free to switch the coconut and pecans to any flavored chips and whichever nuts are your favorites.
1 cup canola oil
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups flour
3/4 teaspoon baking soda
1 1/2 cups pecans (6 ounces), toasted and cooled
2 cups sweetened flaked coconut, divided
Preheat oven to 350 degrees F with rack in middle. Grease and flour a 13- by 9-inch baking pan or line it with parchment paper or foil.
Beat oil, brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Stir in flour and baking soda. Stir in pecans and 1 1/2 cups coconut.
Spread in prepared pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.
Yes, this recipe has it all: cheesecake, salted caramel and buttery blondie. Could it get any more delicious?
1 cup whole pecans
2 tablespoons butter
2 8-ounce packages cream cheese, at room temperature
1/2 cup sugar
2 extra large eggs
1 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 1/2 cups packed light brown sugar
2 extra large eggs
1 teaspoon vanilla extract
3 tablespoons caramel sauce, melted, plus more for topping
1/2 teaspoon fleur de sel or sea salt
Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 minutes. Let cool, then lightly chop.
Coat a 9-inch square pan with butter. Line with parchment paper, coat the parchment with butter.
Make the cheesecake batter:
Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 2 egg and 1 teaspoon vanilla until combined; set aside.
Make the blondie batter:
Whisk the flour, baking powder and salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.
Spread the blondie batter in the prepared pan. Pour the cheesecake mixture on the batter. Drizzle 3 tablespoons of caramel sauce over the cheesecake batter. Using the tip of a knife, gently swirl together to create a marbled effect. Bake until a toothpick inserted into the center comes out clean, 45-50 minutes. Let cool.
To decorate, drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours.