Blondies, infinitely adaptable from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • eliza on April 13, 2018

    These were super easy to make and were very good. I browned the butter and added 3/4 cup of chocolate chips which seemed like enough to me. I also made gluten free using 1 to 1 flour and some sorghum and rice flour (I ran out of the 1 to 1 and made up the rest with the other flours.). Baked at 350 fan for 22 minutes in 8 inch pan. Very rich so I cut them a bit smaller. They freeze well.

  • sldoug on May 31, 2015

    I made these blondies using a white chocolate chip, macadamia nut, toasted coconut variation, with browned butter and sugar in the raw (I didn't have enough brown sugar). They were super rich and delicious but I wanted them just a tiny bit more cakey/chewy than fudgey. I've heard the Cook's Illustrated recipe provides that. I will try them next.

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