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Entries in Heavenly Blondies (1)

Sunday
Oct212012

Heavenly Blondies (Cookie Bars)

These are actually toll-house cookies, spread in a sheet pan.  My mom taught me this years ago, and it is still my favorite.  The blondies bars are always just the perfect combination of a crusty top and chewy centers.  I have witnessed several cooking competitions for making Blondies, but I still say, "stick with what works" which is a classic toll house cookie batter.  I prefer them with nuts, but they are just as good without.  

3 sticks unsalted butter, softened
1 ½ cups light brown sugar, packed
1 ½ cups granulated sugar
3 tsp pure vanilla extract
3 extra large eggs
4 ½ cups unbleached, all purpose flour
1 ½ tps baking soda
1 ½ tps salt
10-12 ounces caramel candies, chopped (you can substitute chocolate chips)
2 ½ cups pecans, coarsely chopped. (any nut will work)

  • Butter and flour for a 13x18” sheet pan.  
  • Preheat oven to 325.
  • In the bowl of a stand mixer, using the paddle, cream the butter until it’s fluffy.  
  • Add all the sugar, and cream for another 2-3 minutes.  
  • Add the eggs, one at a time, creaming until each is incorporated.  
  • Add the vanilla and incorporate.  
  • Add the candy, chips and/or nuts and mix until they are spread evenly throughout the batter. (This allows you to mix them in before adding the dry ingredients, which will ensure a tender texture.)
  • While the mixer is working, mix all of the dry ingredients together in another bowl.  Then add the dry ingredients to the wet batter. 
  • Keeping one hand on the top of the mixer, turn the paddle on for just one-half a revolution, stopping and starting the mixer just a half turn, until the flour is fully incorporated.  If you turn it on even at the first speed and let it run, you’ll have flour all over yourself, and likely the kitchen floor.  Don’t overmix.
  • Empty the cookie dough onto the sheet pan.   Using a butter knife, spread the mixture evenly in the entire sheet pan, all the way to the edges, and the same thickness all over. 
  • Bake for 30-35 minutes, until the dough puffs up, deflates, and is golden brown all over.
  • Allow to cool in the pan until just warm.  Then invert onto a board until completely cool, and cut into squares.