Ingredients
Equipment
Method
Instructions
- Preheat the oven to 325°F. Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
- Place 3 sticks melted unsalted butter, 2 cups packed light brown sugar, 1 cup sugar, 4 medium eggs, and 1½ tablespoons vanilla extract in a large mixing bowl. Whisk until the mixture is smooth and fully combined. If the butter is very hot, let it cool slightly before adding the eggs.
- Add 3 cups Bob’s Red Mill Fine Pastry Flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and a pinch of sea salt to the bowl. Stir or mix just until the dry ingredients are evenly incorporated and there are no large streaks of flour.
- Pour in 2 cups white chocolate chips and 1 cup roughly minced pecans. Fold them into the batter with a rubber spatula until they are evenly distributed.
- Transfer the batter to the prepared 9×13 pan and spread it into an even layer, smoothing the top with the spatula.
- Bake for 45 to 50 minutes, or until the edges are firm and the center is set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
- Remove the pan from the oven and place it on a wire rack. Let the blondies cool completely to room temperature in the pan before slicing.
- Slice and serve with caramel and ice cream as desired.
Notes
Notes
Make-Ahead:
For maximum freshness, you can make these up to 3 days ahead of time.
How to Store:
Place them covered in the refrigerator for up to 7 days. Blondies will freeze well covered in plastic for up to 3 months. Thaw them in the refrigerator for one day or until thawed.
How to Reheat:
Add the desired amount of blondies to a 13×9 casserole dish with a lid or covered in foil, and bake in the oven at 350° for 6-8 minutes or until warm.
Blondies these
days seem up to the beholder, as you will get a completely different recipe from each creator.
You can
absolutely add more white chocolate chips to the top of the blondies before baking.
It’s crucial
to let your blondies sit at room temperature to cool before serving. This is necessary to ensure they are fudgy.
Make-Ahead:
For maximum freshness, you can make these up to 3 days ahead of time.
How to Store:
Place them covered in the refrigerator for up to 7 days. Blondies will freeze well covered in plastic for up to 3 months. Thaw them in the refrigerator for one day or until thawed.
How to Reheat:
Add the desired amount of blondies to a 13×9 casserole dish with a lid or covered in foil, and bake in the oven at 350° for 6-8 minutes or until warm.
Blondies these
days seem up to the beholder, as you will get a completely different recipe from each creator.
You can
absolutely add more white chocolate chips to the top of the blondies before baking.
It’s crucial
to let your blondies sit at room temperature to cool before serving. This is necessary to ensure they are fudgy.