Cook's Illustrated's blondies from Food52 by Cook's Illustrated Magazine

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Notes about this recipe

  • gillsil on November 08, 2021

    I was hankering after blondies so chose this recipe after researching on here. I used pecans and broken up giant white chocolate buttons. Not sure whether it was my baking pan, which was stoneware rather than metal, or my oven but they were very underdone at 25 minutes and needed quite a bit longer to even be able to get them out of the pan. The taste was fabulous though - really hit the spot - so I’ll definitely make them again. I might get a foil or metal baking pan to try with next time.

  • inflytur on August 16, 2020

    The best blondies ever.

  • mrsmadam on August 17, 2018

    These were well received at my book club and at the office. I did have to bake them about 25 minutes. There were several comments about a perfect "salty/sweet" combo. I did add a small amount of extra salt as I was using Morton' Kosher but didn't think it would make a difference.

  • sldoug on May 14, 2016

    I made these with walnuts and probably used 8-10 ounces of chocolate chips (milk) rather than just six. I cooked them for 25 minutes and while the edges were deliciously chewy, everything more than about an inch from the edge was softer/"fudgier" than I like. I always have this idea that I love/crave blondies, but I might actually just want cookie bars because I don't love that soft, underdone texture that is apparently a signature blondie (and brownie) characteristic.

  • Jane on April 06, 2015

    I made these for a party and cut them into small squares - they went very quickly. I used pecans and a combination of white and dark chocolate chips. I looked at the tray at the minimum suggested baking time - 22 mins - and thought the center was still a bit under baked so I did another 2 mins. But when it had cooled, the outer edges were a bit overdone so next time I'll keep to the 22 mins. These had good flavor and texture.

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