Bake
Brown Sugar Saucepan Blondies
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16 Reviews
Kathryn S.
January 19, 2019
OMG. I'm not a total novice, but how did anyone successfully do this in a cast iron skillet? It held the heat for so long after I removed it from the burner that even though I waited twice as long as instructed for cooling before adding the eggs, they immediately cooked as I was stirring into the pan and did not integrate into the batter. This resulted in scrambled eggs in the middle of the blondie. I have never experienced a more disgusting complication while baking. What did I do wrong here.
Carlin
November 16, 2018
I just made these for the second time and added some finely diced apple (from 3 small honeycrisp I needed to use up) which I mixed with cinnamon, in addition to the chopped pecans (maybe less than a cup of chopped nuts). I made these once before per the directions and feel confident these will cut nicely and be a nice autumnal dessert for a party tonight. Apple pecan bars? Has anyone else made these with other additions? I’d love to know the author’s thoughts....
Reina
October 26, 2018
This looks amazing. Wondering if anyone has tried it gluten-free? Maybe GF blend with a little bit (25%?) of almond flour to keep it tender? GF blend flours can make these types of bars a bit rubbery... Thanks!
Cook
October 5, 2018
This recipe looks lovely, but I want to try it with browned butter... ! I too will be using a cast iron skillet, I'm gathering that a 10" cast iron is not going to be big enough. (78" area vs 117" for a 9x13)... so reserve some for a smaller skillet and make 2 of them. (Forgive my math... I had to go looking for help. LOL )
Cook
October 5, 2018
I have had blondies over the years, but one of my favorites had browned butter in it. I am thinking I would try that with this recipe - it looks simply delicious! I will let all know regarding the skillet, I don't have a baking pan at the moment, but I've done everything I've needed in my cast iron... it's a lovely tool!!!
Lisa D.
October 3, 2018
I have a very similar family recipe made with chocolate chips, but for some reason we call them Congo bars. They are always a huge hit!
FrugalCat
October 3, 2018
Made these with brown sugar and turbinado sugar. I used walnuts instead of pecans. Came out great and really like not having to wash an extra bowl.
Danee K.
October 13, 2018
Did you simply brown the butter before adding and no other recipe changes? That sounds delicious and I think I will give that a go.
Lauren D.
September 28, 2018
I just made these and they are so delicious!! Followed the recipe exactly and they’re perfect. I will definitely make these again (and again).
Anne B.
September 28, 2018
Lauren, so glad you like them! They are from my new book, American Cookie. And they freeze really well!
Louisa K.
September 12, 2018
Could you do this in a (large) cast iron skillet and just move it from the stovetop to the oven?
Anne B.
September 12, 2018
Hi Louisa, I think that is a great idea! Fewer pans, plus the edges of the Blondie will get nice and chewy after baking in an iron skillet.
Kaja1105
October 1, 2018
If anyone does try this, I would love to know what size skillet and how it turns out!
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