We used to enjoy the Blondies and Applebee’s (and not much else but the day-long happy hour). Now I want to make a brownie-blondie double decker.
I need: a good Blondie recipe (haven’t found any that looks just right) and tips on how to layer them (I would love it if they baked together, some marbling is fine)
TIA
I have a blondie recipe. Not sure as to how you could stack them together though.
Ingredients
[ul]
[li] 300g good white chocolate[/li][li] 200g butter[/li][li] 200g plain flour[/li][li] 150g caster sugar[/li][li] 3 eggs[/li][li] half a teaspoon vanilla essence[/li][li] pinch of salt[/li][/ul]
Grease and line a 18x28cm baking tin, and pre-heat oven to 180C
Melt the butter and half the chocolate in a bowl over a pan of barely simmering water, whisking occasionally to keep it a smooth consistency. When melted, remove from heat.
Chop the other half of the chocolate into small pieces.
Beat the eggs, caster sugar and vanilla essence together till pale.
Beat in the melted chocolate and butter mixture.
Fold in the flour and salt.
Mix in the chocolate pieces.
Pour into tin.
Bake in oven for 20 minutes, or until the top is firm, but the inside still squishy.
Boy doesn’t this bring up memories. I haven’t made blondies in 15 years, but I’ll see if I still have the old recipe somewhere.
“Good white chocolate” is a contradiction in terms, like “military intelligence.”
Green and Blacks white chocolate is divine. But I do much prefer my chocolate to be at least 70% cocoa. 
hey, play nice. White chocolate is not chocolate but it is yummy (the good ones, that is)
America’s Test Kitchen attacked this several years ago and published the results in Cook’s Illustrated, July-August 2005 edition. Without going into the pages of what they tried and failed…and attempted and worked (we’d probably get into copyright trouble) here is the final bare bones recipe:
Oh, only one brand of white chocolate chips were really favored…Guittard Choc-Au-Lait White Chips. It’s high-fat and melted the way it should. In second was Essensia. Mrs. Fields was too low fat and was rated ROCK solid and Nestle Toll House white morsels were rated “kid-cereal sweet” and “artificial”
Other advice…be very careful not to overbake the blondies; they dry out easily and will turn hard. Start checking the oven a couple of minutes before they will be done.
Okay, here we go.
1 cup (4 ounces) pecans or walnuts
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour.
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) packed light brown sugar.
2 large eggs, lightly beaten
4 teaspoons vanilla extract
6 ounces good-quality white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips.
Adjust oven rack to middle position, heat oven to 350 degrees. Spread nuts on large rimmed backing sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width. Spray foil-lined pan with nonstick cooking spray.
Whisk flour, baking powder and salt together in medium bowl, set aside.
Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
Note: Chocolate adds more than just flavor to regular brownies. It contains a fair amount of starch that also helps brownies hold their shape. Because blondies contain just chips (no melted chocolate) the recipe requires a lot more flour than a brownie recipe.
Thanks for both recipes, Angua and Doug.
Any tips as to the layering bit? Oven temperature and time are about the same for brownies and blondies. Could I just pour one batter over the other and bake? It won’t be even but I don’t see why it should bomb.
I’d be concerned about the densities and consistencies of each and whether you may not just end up with “chocolate mess” if they just ran into each other and mixed together. If both batters are of a similar consistency, then I don’t see why you can’t (slowly) poor one over the other and bake. Or, and I don’t know how well this would work, as its something I’ve just thought of – bake both simultaneously in baking paper lined pans, then when they’re almost done, “flip” one onto the other and let them finish baking maybe? Just a thought…
Oh, and if you’re so inclined, a handful or two of chopped cranberries in the blondies is gorgeous.
Now I know you are serious about this. 
My blondies are nothing but serious. Just ask Bonzer. 
I love blondies, and I’ve never seen a recipe with white chocolate in it. The recipes I’ve made all boil down to what is basically chocolate chip cookie dough, minus the chips, baked as a bar. Anybody else familiar with that kind of blondie bar?
Oh good, I thought it was just me. I’ve never had a blondie with white chocolate chips either. The ones I’ve had have been “blond” by virtue of the batter color, not the chips. However, they’ve had chocolate chips, mostly.
I like the recipe in the “Joy of Cooking,” it doesn’t have chips in it. I won’t retype the recipe here for the obvious reasons.
My guess is that you could probably pour one over the other & bake (it kind of works for marbled cakes)
The Domestic Goddess has a blondie recipe that I’ve been meaning to try: http://www.domesticgoddess.ca/recipes.php?recipe=10204
It sounds decadent. Actually I’ll probably try making it today.
THAT sounds good. I have done the brownie-cheesecake bit. It is very nice. A blondie version sounds just right.
ETA: Although I don’t think the blondies I’ve had had white chocolate chips, I always thought of that as a shortcoming more than as a feature. Mine will have them, for sure.
Just wanted to pop and say - I just baked a batch, and dude, these things are rich. Wonderful, but there is a LOT of sweetness going on here. Mmmmmm. I have to stop eating them else I’ll never fit into my dress tonight.
Been looking for a recipe for Blondies but this is not quite right. There’s clearly butter in it, maybe 1-1/2 sticks, I don’t bake much and need a solid recipe.
Since I’ve bumped the thread already I’ll ask for your Blondies recipe if you’ve got one. I don’t trust random internet recipes, they’re all copies of recipes often with mistakes in the instructions and ingredients. Hopefully someone has a recipe they have used and trust.
It should be:
12 tbsp or 1 1/2 sticks melted butter
1 1/2 cups packed light brown sugar
The rest is right.
Here’s mine.
1/2 c butter
1 c light brown sugar
1 egg
1 tsp vanilla
1 c flour
1/2 tsp salt
1 c semi-sweet chocolate chips
Preheat oven to 350F. Grease and flour an 8-in. square baking pan.
Melt butter; add sugar and stir till dissolved. Transfer to large mixing bowl and beat 1 minute. Add egg and vanilla and continue beating till light and fluffy. Stir in flour and salt until just blended. Fold in chocolate. Spread in pan and bake 25-30 minutes. Do not overbake. Toothpick in center should come out barely clean.
No baking powder. I’ve made these and they’re great, like a very chewy Toll House-style cookie.