It’s been awhile since we’ve had a new blondie recipe around here.
I can’t let that happen again.
I mean blondies are kind of life.
They are basically a giant cookie (I won’t judge if you grab a fork and dive right into an entire pan) that can be filled with any kind of mix in you can imagine and have you seen the glossy, crackly top on these? Cookies don’t normally do that.
Blondies don’t need any chilling and they are easier to bake than cookies. Plus, if you aren’t taking the whole fork and pan route, they are just as shareable as cookies.
They’re one of my favorite desserts. And this recipe just might take the cake … er … blondie. I knew I wanted to make blondies to share with friends, so I let the pantry be my inspiration. Like I said, creative mix ins are kind of the best part about blondies.
I had half a white chocolate (okay, white confection – it doesn’t have cocoa butter and it still tastes good. Don’t judge!) Easter bunny, white chocolate covered dried cherries, cashew brittle, and cashews. That sounded like one hell of a combination and let me tell you: it totally is!
The combination works because of the creamy sweetness of the white chocolate, the crunch of the brittle and cashews, and the chew of the cherries provides are this textural contrast. But, let my idea just be a jumping off point. Use what’s in your pantry or a flavor combination that inspires you.
As for me, I want to make some more blondies.Print
1 ½ sticks unsalted butter, melted
1 ½ cups packed light brown sugar
2 large eggs
1 tablespoon vanilla bean paste
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ cup white chocolate, chopped
½ cup white chocolate covered cherries, chopped
½ cup cashews, chopped
½ cup cashew brittle, chopped
Sea salt for sprinkling
Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan.
In a large bowl, stir together the melted butter, sugar, eggs, and vanilla until well combined. Stir in the flour, baking powder, and baking soda. Once a dough forms, stir in the white chocolate, cherries, cashews, and brittle.
Pour into the prepared pan, smooth into an even layer, and sprinkle with salt. Bake 20-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Serve warm or cool completely in the pan before cutting and serving. Blondies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or the microwave for about 1 minute.
Recipe adapted from Bakerella
- Prep Time: 10
- Cook Time: 30