Blondies from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 25) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 02, 2022

    Note: the ATK recipe uses a heavier weight per cup flour measurement, so the amount of flour is 7.5 oz or 215 g. Anywhere between 190 g - 215 g works in the recipe. IMO this recipe doesn't make 3 dozen blondies, only 2-2.5 dozen.

  • anya_sf on December 19, 2020

    I made 1/2 recipe in an 8"x8" pan. Accidentally baked for 23 minutes, but the blondies were still plenty chewy. For mix-ins, we used pecans, white chocolate chunks, and bittersweet chips. Delish!

  • averythingcooks on July 23, 2020

    I cut this in 1/2 which is very easy to do when the recipe gives grams (in addition to cups etc ). I used a mix of semi-sweet chips & chopped white chocolate and baked them in an 8 x 8 glass pan (the recipe is very specific about using metal - but never explains why). Verdict? These are just awesome!

  • Lepa on September 06, 2018

    I love to bake but rarely bake cookies. I surprised my kids with these and they have been gushing about how AMAZING they were so I guess I am sold and will be making these again.

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