Finally, a definitive Blondie Bar recipe that’s chewy, buttery and cuts easily into little squares.
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Full disclosure: Blondie Bars are here solely for me. I’ve had some kind of block that’s stopped me from figuring out the once-and-for-all recipe for all-purpose blonde brownies that I’ve really needed. I’m forever trying new variations and then forgetting what I did. Usually, I’m whipping something like this up in an emergency situation when I need something really good fast. Write it down? Well sort of. I’m in a rush. Of course, I’ll remember the ingredient amounts and write it all up later. Not.
Good News, I’ve found some messy notes in an old notebook that have finally put this project to rest.
This terrific Blondie Bar recipe serves all my needs. It’s chewy, buttery, no mixer needed, add chocolate or not, bakes in one batch, and most importantly, cuts beautifully into nice little squares. I like them small for a cuter look. Isn’t it more fun to have just one more than one big one? Blondie Bars g everywhere. Kids, fancy ladies, big dudes all love them. Serve them for dessert with ice cream, pass around a plastic bag while tailgating, place them on a silver tray or just fill up the cookie jar. Sometimes you just don’t want to make cookies.
Once again, I love to combine all-purpose flour and self-rising flour eliminating the need to find the baking powder lost in the cabinet. Forever on my soapbox praising the South’s historically important early convenience product. This particular combo keeps the top flat with not bumped up curbing at the edges.
Like cleaning out the fridge and the satisfaction that provides, what took me so long? At last, the work is done. Save this recipe, you’re bound to need it often.
Heat the oven to 350 F. My only caution is to be sure the batter is on the cool side when you add the chocolate chips or the chips will start to melt and you'll have steaks of chocolate instead of chips. That's not an entirely bad thing!
Grease a 9 x 13-inch baking pan.
Melt the butter in a medium saucepan.
Add the nuts and cook over medium heat until lightly toasted, about 3 to 5 minutes.
Remove the pan from the heat and stir in the brown sugar. Allow the mixture to cool slightly.
Stir in the salt and vanilla.
Stir in the flours and eggs until well blended.
Stir in the chocolate chips if using.
Spread the batter into the greased pan.
Bake about 25 minutes or until set and the sides pull away slightly from the edge of the pan. They should still be chewy and soft. Makes at least 24 bars
Heat the oven to 350 F.
My only caution is to be sure the batter is on the cool side when you add the chocolate chips or the chips will start to melt and you'll have steaks of chocolate instead of chips. That's not an entirely bad thing!