red’s chewy blondie recipe

okay so i like to be difficult sometimes. brownies are great, can make them at the drop of a hat. however i’ve been craving blondies since i went to Chili’s about two months ago and got frustrated because it had coconut in it. so i found a really reasonable recipe at recipezaar but it came out a little dry the first time so i added an extra egg the next time, perfect except i’m difficult and like to experiment. last night’s stress induced baking experiment has cemented my recipe. so if you like blondies at all try it out and let me know what you think.

Pre-heat oven to 350 degrees. Spray the bottom of your baking pan with cooking spray. I use a no name butter spray that works fine in the 13 by 9 by 2 pan.


1 cup granulated sugar
1/2 cup packed brown sugar (i tend to use a bit more because i love brown sugar)
1 stick of butter or margerine
3 eggs
1 teaspoon of vanilla
2 teaspoons of baking powder
1/2 teaspoon of salt
1 1/2 cup flour
6 oz (or more) of white chocolate chips
1/3 cup (or more) Heath Milk Chocolate toffee bits
1/3 cup (or more) Chopped Pecans
1/3 cup (or more) Walnuts

Soften butter and cream with both sugars until smooth. I use a hand mixer for this on the second speed. Add in each egg one at a time until blended well. Add vanilla and mix well. Add baking powder and salt until blended well. Mix in flour 1/2 to 3/4 a cup at a time. Batter will seem a little thick at this point. Stir in remaining ingredients with spoon. When the batter is mixed to your taste, spoon into pan and smooth into the pan fully. Bake until golden brown, could take between 20 and 30 minutes depending on your visual preference for the brownies. I like them a little darker but they fabulous either way.

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