Blondies

Recipe from "Cynthia Barcomi's Backbuch"

Adapted by The New York Times

Blondies
Lisa Nicklin for The New York Times
Total Time
40 minutes
Rating
4(581)
Comments
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These moist and chewy treats couldn't be easier to toss together and are loaded with white chocolate chips, Heath bar bits and pecans. Molasses, just a tablespoon, adds an earthy, deep flavor. If white chocolate isn't your jam, sub in semisweet chocolate chips; a combination of both would not be remiss. —The New York Times

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Ingredients

Yield:16 blondies
  • ½cup (1 stick) unsalted butter, plus more for greasing pan
  • ½cup sugar
  • 1tablespoon molasses
  • 1⅓cups flour
  • ¼teaspoon baking powder
  • ¼teaspoon baking soda
  • ¼teaspoon salt
  • 1egg, lightly beaten
  • ⅓cup white chocolate chips (semisweet chocolate chips may be substituted)
  • ¼cup coarsely chopped Heath Bar
  • ½cup pecans, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

163 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 2 grams protein; 70 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 325 degrees. Butter an 8-inch square pan. In a medium saucepan, melt ½ cup (1 stick) butter. When hot, stir in sugar and molasses and transfer to a large bowl to cool.

  2. Step 2

    In a medium bowl, combine flour, baking powder, baking soda and salt.

  3. Step 3

    When butter mixture is cool, whisk in egg until slightly fluffy. Mix in the flour mixture until just combined, then fold in white chocolate chips, Heath Bar and pecans. Press batter into the prepared pan. Bake until golden and a toothpick inserted into the middle comes out clean, 28 to 30 minutes. Cool and cut.

Ratings

4 out of 5
581 user ratings
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Comments

Emily Weinstein

Thanks, Carey — we have retested this recipe and agreed that the sugar needed to be reduced. The recipe has been edited to reflect that change.

fanne fernow

I have made these about 50 times. Don't hesitate to play around with the additions to the recipe. Finely chopped pistachios and a teaspoon of ground cardamom is always a hit. When I do the heath bar/pecan/white chocolate chip method I use two heath bars. Even people who do not care for white chocolate love these. I always bake 28 minutes which finishes them on the chewy side.

Lorelei

Just ok. Easy to make but felt like something was missing...vanilla? More salt?

BigSkyGirl

Standard blondie fare. A little dry. Does not look like the chewy blondies in the photo. Also, there's not enough molasses to taste like, well, molasses. Probably could use brown sugar and achieve a similar result. I failed to add the toffee bits, which would have produced a tastier product, but I was searching for an all-purpose blondie recipe with no special ingredients.

Edna josell

Very very dry Basically line a giant, crispy choc chip cookie

Bibi

One cup flour. No more.

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Credits

Adapted from "Cynthia Barcomi's Backbuch"

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