Chesapeake Blondies

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blondie recipe

Pepperidge Farms is the OPI of cookie companies.  Just like a certain raspberry shade tells you a girl is Berry Daring, certain flavor combos familiarize you with the residents of Sausalito, Montauk, Captiva and Santa Cruz.   It makes total sense that they everyone in each respective town likes milk chocolate with macademia nut, milk chocolate chunks, dark chocolate brownie, and oatmeal raisin cookies, right?

I made blondies for the first time ever on Monday, using Smitten Kitchen’s recipe. Inspired by the Chesapeake Pepperidge Farm cookies I stare at daily while waiting for my morning coffee at the campus cafe, I added dark chocolate and toasted pecans.

butter and brown sugar blondie recipe

All it takes is one bowl, one baking dish, one measuring cup and one measuring spoon.  Practically no mess!  Use your microwave to melt two sticks of butter then add two cups of brown sugar.

Beat until combined.  It will look greasy and gross at first but don’t worry, it comes together.  Beat in two eggs and two teaspoons vanilla extract plus a generous pinch of salt.

Add flour to make your batter blonde.  Two cups, of course.

It would be hard not to memorize this recipe.

Two cups chocolate followed by your pecans, already toasted then cooled.  I used all the pecans I had left, about a cup and a half. An even two cups would be just fine.

Pour into a buttered 9×13 pan and bake at 350 degrees until almost done in the center.

blondies

While they cook the kitchen smells like warm vanilla. Not butter, not chocolate, not cookie dough, just pure, unadulterated, amazing vanilla. Consider me converted.

After 35 minutes mine were set along the edges and gooey with warm chocolate.  Not bad for one bowl and five minutes work time.

You can add whatever flavors you want to the basic blondie blueprint- espresso, white chocolate, dried cranberries, bourbon, etc.  The Chesapeake blend was crunchy and a little too sugary.  I should have know those imaginary Southerners would have a sweet tooth!

What would you put in your blondies?

xxSarah

10 Comments on Chesapeake Blondies

  1. applesandonions
    April 18, 2012 at 7:24 am (7 years ago)

    these look amazing, I may have to reconsider the blondie…

  2. Julie & Lauren
    April 18, 2012 at 9:33 am (7 years ago)

    Omg, I would have eaten the whole batch!

  3. Drew
    April 18, 2012 at 1:51 pm (7 years ago)

    I’ll have mine with Bourbon AND Espresso. It’s all about balance.

  4. applesandonions
    April 18, 2012 at 2:24 pm (7 years ago)

    We’ll call those the Lucile blondies. They sound like the best yet!

  5. Kt
    April 18, 2012 at 2:30 pm (7 years ago)

    I LOVE blondies. My fave is probably just milk chocolate chips

  6. joanna
    April 18, 2012 at 3:42 pm (7 years ago)

    “It will look greasy and gross at first, but don’t worry.” WISE WORDS! I want to eat these, please.

  7. Teresa
    April 18, 2012 at 3:45 pm (7 years ago)

    Being a tru Southerner I only add pecans to my blondies! Chocolate is for brownies!

  8. Sarah
    April 19, 2012 at 1:29 pm (7 years ago)

    Teresa, that sounds great! Just nuts. I’d like to try just chocolate as well. My prob was that I mixed too early- the nuts were still a little warm from toasting so the chocolate started to melt and spread. Too sweet and borderline brownie-ish. For blondies, I think the chips have to stay solid. Lesson learned!

  9. Lisa
    April 30, 2012 at 1:13 pm (7 years ago)

    Hi Lydia & Sarah. I made these for a group gathering. After reading your notes I only added 1.5 cups of brown sugar and they were still very sweet with the chocolate chips and pecans I added. They were really delicious and have taken over as the favorite Blondie recipe in our family. Also a big hit with the group!

  10. Jessie
    May 16, 2012 at 11:47 am (7 years ago)

    DAMN! I wanna tell my boss I’m sick and go home and make these and eat the whole pan. And then be actually sick.

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