Bombshell Blondies

14 Dec

We all know blondies have more fun and I’m here to prove it to you.

Now, I like a good brownie now and again, but I will tell you there is not too much variation when the point is chocolate, chocolate, and more chocolate.

But blondies on the other hand are like a blank canvas, waiting for the artist to color it in.

And usually folks fall on one side of the camp or the other, and I am on Team Blondie all the way.

I am not a chocoholic as many people proclaim to be.

Carboholic, yes (see All Hail Kale), but chocolate, not so much, and prefer it as more of an accent to something else rather than the main attraction.

I’ve been asked what the difference is between these and a “pan cookie” and I can tell you that this isn’t any old drop cookie recipe shoved into an 8 x 8 pan. Instead, it is a carefully thought out combination of ingredients, each having its own special job, but together create a taste explosion.

The texture, chewy and dense, will satisfy the most hardcore brownie lover (you are a tough bunch, btw).

The sugar and butter caramelize and people will ask what your secret ingredient is, and even try to guess (butterscotch, caramel, toffee). But no, alas, it is just the transformation of seemingly everyday things that creates this illusion.

And as for the kosher salt, well, this in fact is key here. It gives the blondies balance so they do not come off cloyingly sweet or garish in their dessert-ness, and instead create a depth that brings out all of the other flavors, especially enhancing the bit of chocolate that goes in.

These are buxom blondies, that eat like a meal with their hearty, toothsome, cakey texture, the meatiness of the nuts, the ever-pleasant burst of chocolate in every bite. They sit in all their glory on their plate waiting for someone to fall game to their voluptuous appeal, laden with deliciousness.

This is dessert after all and it doesn’t play fair.

But alas, life is not always fair, and blondies really do have more fun. Feel free switch it up and add raspberries and coconut, or chopped peanut butter cups, or nothing at all.

But this is how I like it and I am a fun gal, after all.

Me being fun

Me being fun


Bombshell Blondies

2 sticks unsalted butter

2 1 ½ cups firmly packed light brown sugar

2 large eggs

1 teaspoon vanilla

½ cups all-purpose flour, spooned into the measuring cup and then leveled

1 teaspoon baking powder

½ teaspoon kosher salt, slightly rounded

¾ cups semi-sweet chocolate chips (okay, make it heaping if you must)

¾ cups chopped pecans

1. Preheat oven to 350° F. Butter an 8 x 8 or 9 x 9 square baking pan. Line the pan with a piece of parchment paper, leaving an overhang on 2 sides; then butter the parchment (the butter here will help form a crisp exterior).


2. In a large bowl, melt the 2 sticks of butter in the microwave and let cool for a few minutes.

melt the butter

melt the butter


3. Meanwhile, in a medium bowl, whisk together the flour, the baking powder, and salt; set aside.


4. Into the large bowl with melted and slightly cooled butter, whisk in the brown sugar, eggs, and vanilla until smooth.  Add the flour mixture and mix until just combined (do not over mix). Fold in the chocolate chips and pecans.

add the sugar

add the sugar



yin yang of chocolate and pecans

yin yang of chocolate and pecans

stir to combine

stir to combine


4. Spoon the batter in the prepared pan and even out the top.

scoop the batter on the parchment paper

scoop the batter on the parchment paper

spread evenly

spread evenly

5. Bake until a knife inserted in the center comes out clean, 40 minutes for a 9 x 9 pan, and 45 minutes for an 8 x 8. Let cool completely in the pan on a rack.  Holding the paper overhang, lift out the blondies. Cut into 16 squares (or cut them again to make 32 slices or triangles).


We are all fun over here at my house!

We are all fun over here at my house!


6 Responses to “Bombshell Blondies”

  1. Hourman December 14, 2012 at 10:45 am #

    Endorsement: I have eaten these blondies. Many times. Many blondies. Sometimes, too many blondies. My favorite dessert used to be chocolate chip cookies, but imagine a bigger, thicker, saltier, more chocolatey chocolate chip cookie and you have some idea.

    • pomegranatesandhoney December 14, 2012 at 2:27 pm #

      Thank you for your endorsement. Payment will come to you in the form of more Blondies.

  2. Nadine Spitz December 14, 2012 at 12:24 pm #

    Love your descriptions! Will try this with my kids. They complained the last time I made Blondies (they want Brownies) but your recipe might do the trick. 🙂

    • pomegranatesandhoney December 14, 2012 at 2:27 pm #

      Those Brownie lovers are a tough crowd. Hopefully these will win them over!

  3. Mindy H December 16, 2012 at 7:54 pm #

    Aura I made them this morning and they are delicious. So easy, the recipe was perfect. I had a hard time with the parchment paper- I don’t think it was wide enough- so I just greased my 9×9 pan and it worked fine. I am NOT a baker o this was a fool proof recipe.

    • pomegranatesandhoney December 17, 2012 at 10:41 am #

      Hi Mindy, I am so glad the recipe came out great for you!
      Since they did I am officially telling you, you ARE now a baker! It just takes a few good recipes is all.
      Parchment paper is usually about 15 inches wide, and the length is up to you, but it doesn’t have to cover the whole bottom–it is really the overhang that helps it come out easier without cracking the whole thing as you lift.
      Glad you enjoyed! xo, Aura

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