Chewy, chunky blondies from Baking - From My Home to Yours (page 109) by Dorie Greenspan

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

  • jimandtammyfaye on July 26, 2024

    Everyone loved these. I halved the recipe but accidentally used the full amount of sugar (1/4 c more than stated), which didn't seem to hurt them in any way. I used pecans instead of walnuts since that was what I had on hand. I pulled the brownies out of the oven when they reached 205 degrees, yielding delightfully crispy edges and a chewy interior.

  • Emily Hope on May 19, 2024

    These are a long-standing favorite in our family, and always disappear immediately at potlucks, school events, etc. I leave out the coconut (we are not a coconut family), sometimes adding in some heath chips (1/2 cup) instead, although they are plenty sweet without that addition. Usually use pecans instead of walnuts. The last couple of times I've made these they've been underbaked, for our tastes, at 325/40 min; I usually go longer and sometimes up the temp towards the end. This makes them crispier on the edges; and probably best for same day eating as they get a bit hard the next day.

  • fultre on April 13, 2022

    A family favorite. I use Heath bits as I’m not a fan of butterscotch chips. There is a delightful mix of textures and flavors.

  • anya_sf on February 03, 2018

    I made 1/2 recipe in an 8"x8" pan. I didn't have butterscotch chips, so I used white chocolate chips and used dark brown sugar instead of light to add more caramel notes. I underbaked them a bit, which in retrospect wasn't necessary - she says to take them out when a knife comes clean, but most brownie/blondie recipes say not completely clean ("a few moist crumbs"). They sunk in the center and were very gooey, so could've been baked a tad longer, but no one complained. They were everything a blondie should be - sweet, butterscotchy, with tons of add-ins.

  • Frogcake on August 31, 2016

    These chewy cookie bars were quick to throw together and super delicious. I used butterscotch chips and chocolate chips with walnuts as recommended. Although it feeds a crowd, these disappeared in no time. A keeper recipe!

  • nadiam1000 on August 17, 2015

    Chewy, sweet bar cookie - I used butterscotch chips, unsweetened coconut and toasted pecans - it reminds me of a Hello Dolly Bar minus the graham crust. Center was moist and appeared underdone but firms up as it cools. I like them chilled so I store them in the fridge.

  • cpauldin on February 25, 2011

    Don't overbake!

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