Perfect Blondies
How is it possible that I have never tasted a blondie in my entire life until recently? I’m starting to wonder if it’s because blondies are illegal in Texas. I have a hankering that Texans might feel that blondies are inferior versions of brownies without chocolate. Do I have to tell you that Texans don’t stand for inferior versions of anything? I can just imagine an old lady with blue hair protesting blondies at a church pot luck whispering “if you ain’t gonna make it right then don’t make it at all.”
Well, I’m going to break the law and share blondies. Blondies are very different than brownies. While brownies are intense and fudgey, blondies are gooey and pleasantly grainy from the brown sugar. Brownies taste best warm, while blondies taste best at room temperature or even a little cold.
- 3 tablespoons unsalted butter, melted
- ½ cup brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla
- big pinch of salt
- ½ cup flour
- ¼ teaspoon baking powder
- heaping ¼ cup of butterscotch chips
- ¼ cup toasted pecans (optional)
- Preheat the oven to 350°.
- Line a 9” x 5” x 3” loaf pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.
- In a medium bowl, stir together the melted butter and brown sugar with a wooden spoon until well blended.
- Stir in the egg yolk, vanilla, and salt.
- Sprinkle the flour and baking powder evenly on top and stir it together.
- Finally, stir in the butterscotch chips and pecans (if using).
- Bake for 18-20 minutes. Use a toothpick to test for doneness—you don’t want the toothpick to come out dry; some moist crumbs clinging is what you’re looking for. Immediately lift the blondies out of the pan and allow to cool completely on a wire rack before devouring.
The blondies look absolute yum! Lovely orangish color to them.
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I love the butterscotch addition and I can just see a blue haired lady giving you the business, but not me, I love blondies.
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I have never tried a blondie either!! But I’m sure I’d love it. Especially with some vanilla ice cream mmm!
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They look just as delicious as brownies!
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They look fabulous! I love blondies… yum.
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Haha I can totally see why blondies wouldn”t stand up against brownies. These look great, though!
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if blondies in texas are against the law, i’ve been breaking them for quite some time now
i LOVE blondies and love trying new recipes. going to try this one too! i’m fighting for equal rights for blondies in texas!! 
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I love blondies, but never make them! These do look perfect!
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Oh my gosh, I’m so glad you finally got to try blondies after being deprived for so long! These look delightful
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This is the perfect recipe when you just want a blondie or two. Having an entire batch within my grasps is never a good thing!!
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I think blondies are one of my favorite desserts! I usually make them with semi sweet chocolate chips, but butterscotch ones are good too!
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We can not wait to make these! My hubs asked me to make them today. I told him he’d have to wait for the weekend. I don’t have any butterscotch chips.
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I love blondies – I was telling someone the other day that their big sister – the brownie – overshadows, but they shouldn’t be overlooked!
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Glad you broke the law!! Welcome to the dark side!!
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Your blog is so unique and is such a wonderful idea, i have been a follower for a long time now and its brilliant
I too have never had a blondie and this looks like a great place to start! Thank you 
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I absolutely love your blog! I rarely bake just because most recipes serve, oh, about 433959 people. And these blondies look great!
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Love your blog and your photos are gorgeous. Discovered you viaTexas Peach’s #ff. So glad I did! I may be a Dietitian but I love dessert and baking!
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i always thought that they were “inferior” brownies without chocolate! but i just made some recently, too, and i LOVED them. have to try these!
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Love all that grainy brown sugar in blondies. They are just as fun to eat as brownies.
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LOVE blondies. Can’t believe you hadn’t tasted one before! My favorite are peanut butter blondies.
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Cute blog!
These blondies look perrrfect.
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I’ve come across your recipe on foodgawker. I love the idea/concept of your blog. My DH doesn’t eat but a handful of desserts and I love it all. I also love sampling (just a couple bites) of everything I can get my hands on. I agree with you on not needing all the extra slices and servings and look forward to all your recipes and future ideas to come.
Thanks for making the sweet world a little ‘smaller’.
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Sometimes butterscotch is a good break from chocolate! Thank you!
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I made blondies this weekend and my boyfriend couldn’t understand why anyone would want to eat a brownie without chocolate until he tried one and then he was convinced!
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These were *perfect*.
Seriously, girl, you’re my favorite new go-to dessert site.
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These are delicious! And so easy to make! I had 1/2 a bag of butterscotch chips left and wanted to use them up.. and I sure did! Yum
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Also….can I just say that this is my go-to “I-need-a-sweet-treat-right-now-and-don’t-feel-like-making-a-whole-batch-of-anything” dessert.
Now that my husband is home I thankfully have someone to split this with when I get a sweet craving after the kiddos go to bed.
P.S. A scoop of ice cream is perfect on these. Even better than on regular brownies.
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I just made these in two small ramekins. This recipe is perfect. The warmth of the melted butter helps break down the brown sugar. This almost has the density of a cookie more than a brownie. I added white chocolate chips instead of butterscotch and macadamia nuts instead of pecans(less than 1/4 cup).
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Christina Reply:
May 8th, 2013 at 9:07 pm
I’m so glad you liked them, Wendy! Thanks for writing
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