Yield: Yields sixteen 2-inch squares.
Dark brown sugar will give you an especially flavorful blondie.
This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly. The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.
If you're a fan of very sweet treats, leave the sugar amount alone. I knew the full amount would be too sweet for us, so I cut it in half. I also threw in some white chocolate and toasted walnuts (what I had on hand), subbed coconut sugar, baked for 20 min...perfection! Chewy, caramel-y, not overly sweet.
Thanks for sharing this sweet recipe.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.