Bombshell Blondies

If you’re gonna go blond(i)e, you’ve got to do it right and these pretty little bites certainly deserve their title.

I’ve talked about how much I love the Greyston Bakery Cookbook before.  In case you forgot, they are the geniuses that create the brownie bits for Ben & Jerry’s ice cream.  I absolutely adore their blondie brownie recipe and have made it many times.  (I even have the page marked by a coffee filter in need of a job)  It never fails to please.  This time I made them to wish two co-workers a happy birthday, one with a sweet tooth and one without, and happy they were!  If you’ve never had a blondie or made some, you have to try this recipe.  It’s insanely delicious. Promise.

This recipe is adapted from “The Great Blondie” in the Greyston Bakery Cookbook.

Bombshell Blondies

2  cups unbleached all purpose flour

2  teaspoons salt

12  tablespoons butter, softened to room temp (I use salted)

3/4  cup granulated sugar

3/4  cup brown sugar, packed

3  eggs

1  tbl pure vanilla extract

1  generous cup semi-sweet chocolate chips

1  generous cup butterscotch chips

1  cup pecans, coarsely chopped (optional; not in the batch pictured)


Preheat the oven to 325°F.  Grease a 9″ x 13″ glass baking dish.  If you have parchment paper on hand, line the greased pan with it, letting about an inch hang out on either short side – it will make them really easy to pull out and cut.  If you don’t have any, don’t worry about.  You’ll just cut them in the pan once cool then take them out.

Cream the butter and sugars together on medium speed in a stand mixer or in a bowl with a hand-held mixer.  Beat until light and fluffy.  Add the eggs in one at a time, blending thoroughly and scraping down the sides of the bowl after each.  Mix in the vanilla extract and salt.

With the mixer on low, add the flour and stir until well combined.  Stir in most of a cup of each kind of chip, leaving a handful of each to sprinkle on top later.  If you’re using nuts, do the same with those also.  Spread the batter evenly in the prepared pan, smoothing the top with a spatula.  Sprinkle the reserved chips (and nuts) evenly over the top.

Bake for about 30 minutes.  A toothpick should come out clean when they are done.  Cool in the pan on a wire rack for 15 minutes.  Then, grasp the edges of the parchment and lift the brownies out onto the wire rack.  Finish cooling then cut into bars.  If you didn’t use parchment, just let the blondies cool completely (or as long as you can possibly wait!) in the pan before cutting.  Serve with some milk 🙂

I’ve made these with and without nuts (my fav are pecans but you can your favorite; walnuts or almonds would be great).  For the record, I tend to not link nuts baked into things but I do really like toasted pecans in these. 

You can also leave out the butterscotch chips if you don’t like them.  Switch up the chips with white chocolate chips, dark chocolate chunks, peanut butter chips.  Go nuts! Or crazy. Whichever will make your blondies your kind of bombshell.

This entry was posted in brownies, cookies and bars, nuts and tagged , , , , . Bookmark the permalink.

2 Responses to Bombshell Blondies

  1. Pingback: Tweets that mention Bombshell Blondies | kitchen treats --

  2. The pictures look AMAZING when you click on them and see them in full view. Great job!

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