Make Ahead

Cook's Illustrated's Blondies

May 20, 2014
Photo by James Ransom
Author Notes

These are the blondies you'll become known for. A few notes: The key to their flavor is the heavy dose of vanilla -- don't skimp, and don't use artificial extract. Err on the side of under-baking. These are delicious cold from the freezer or fridge (and easiest to slice that way). Adapted slightly from Cook's Illustrated (July 2005). —Genius Recipes

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Cook's Illustrated's Blondies
  • Prep time 30 minutes
  • Cook time 45 minutes
  • Makes 36
Ingredients
  • 1 cup pecans or walnuts (4 ounces)
  • 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
  • 1 1/2 cups packed light brown sugar (10 1/2 ounces)
  • 2 large eggs, lightly beaten
  • 4 teaspoons vanilla extract
  • 6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips
In This Recipe
Directions
  1. Adjust oven rack to middle position; heat oven to 350° F. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
  2. While nuts toast, line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. [Here are Cook's Illustrated's measurements, but you can just wing it: 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).] Grease foil-lined pan with butter or oil.
  3. Whisk flour, baking powder, and salt together in medium bowl; set aside.
  4. 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.
  5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.