Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Smitten Kitchen’s Blondies Recipe
Blondies are butterscotch-flavoured bars which have a texture much like brownies. I can virtually assure these will turn into one in all your go-to baking recipes from this present day forth when you see how easy and customisable they’re!
That is Smitten Kitchen’s Blondie recipe, verbatim. Which, if you’re as a lot of a Smitten Kitchen fan as I’m, is all it is advisable to know to go into the kitchen, instantly 🙂
It is vitally uncommon for me to share a recipe with out fidgeting with it ultimately. However when a recipe is as easy and good as this, and after I’ve tried to fiddle and failed, and tried numerous different blondie recipes which have been extra concerned but not pretty much as good, there’s simply no must muck round.
So thanks Deb, to your sensible Blondie recipe! (Additionally thanks to your Blueberry Pie, New York Crumb Cake and Challah recipes. 🙂 )
Blondies are apparently named as such as a result of they’re the pale model of chocolate brownies. Like brownies, they’re moreishly chewy within the center, have faintly crispy edges and the signature paper-thin crackly floor.
However somewhat than tasting of white chocolate, they’re butterscotch flavoured. And this explicit recipe really, actually tastes of butterscotch due to the addition of browned butter somewhat than common melted butter. Which implies … extra-nutty, buttery flavour just by simmering melted butter for a couple of minutes earlier than mixing it into the batter (critically, that’s all you must do).
I promise it’s value it. Superior flavour for little or no additional effort. I actually simply plonk the butter within the saucepan then whereas it’s simmering, I line the pan and measure out the opposite components. Very environment friendly workflow!
Ignore the white choc chips and walnuts. Mentally change with what you’ve bought readily available. This is a wonderful one for rounding up leftovers fruit and nuts to throw in!
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Butter – Simply unsalted butter, straight out of the fridge. No want to melt, how good is that!
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Brown sugar – Both mild brown sugar or common brown sugar. Gentle brown sugar will make the Blondie paler, however common brown sugar offers it a nicer butterscotch flavour. White sugar gained’t lead to the identical flavour.
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Plain flour / all-purpose flour – Not self elevating flour which has baking powder constructed by which would make it puff up.
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Egg – Only one “massive egg” (which is ~50g / 2 oz every, offered in cartons labelled “massive eggs” or are ~600g/1.2 lb for a dozen carton). Fridge chilly is okay, no must deliver to room temp.
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Vanilla extract – For flavour. Vanilla extract trumps vanilla essence (which is imitation). I personally wouldn’t waste vanilla beans on this recipe – too treasured!
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Salt – Cooking salt / kosher salt (coarse salt grains) for mixing into the batter and sea salt flakes (elective) for sprinkling on the floor.
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Add ins – Use 1 1/2 cups of something you need that you simply suppose will go effectively with butterscotch / caramel flavours! Listed here are some recommendations
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White chocolate chips and walnuts (pictured) – nod to conventional chocolate brownies
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White chocolate and macadamia nuts – tried this, it’s stellar (suppose – simpler model of Byron Bay copycat White Chocolate Macadamia Cookies)
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White chocolate and hazelnuts or almonds – deliberate for my subsequent batch
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Sultanas, raisins, chopped prunes/dates- I see Sticky Date Pudding flavours
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Dried apples – don’t attempt to inform me apple + caramel doesn’t work!
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Peanuts – peanuts with caramel, I imply, come on! 100% hit each time!
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Chocolate chips and peanuts – a chocolate peanut butter cake in bar type (that’s 5x sooner to make!)
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Biscoff or different cookie chunks – why not? You get cookie chunks in ice cream!
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Raspberries or blueberries! Contemporary or frozen. I feel raspberries could be notably nice.
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I’m going to cease there in any other case I’ll by no means get onto the making half. 🙂 However, you get the concept. If it goes with caramel, you’ll be able to add it!
In case you missed my mini rant above – please don’t skip the browned butter. It’s no more durable than simmering a saucepan of water nevertheless it infinitely improves the flavour!
Brown the butter
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Simmer butter – Soften the butter, ideally in a silver saucepan*, over medium excessive warmth. As soon as melted, decrease the warmth if wanted so the butter is simmering gently. It would spit gently (don’t fear, it’s minor, not scary) and can go foamy.
* Non black saucepan works finest so you’ll be able to test for golden specks (subsequent step) which signifies it’s carried out.
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Find out how to inform browned butter is prepared – Simmer the butter for 4 to five minutes, stirring each minute or so, till it smells nutty and also you see little golden specks (you’ll must wade via a layer of froth to test).
As quickly because it’s carried out, pour it right into a mixing bowl, being certain to scrape in all of the golden bits!
make the batter
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Add sugar into the butter, combine, then let it cool for 3 minutes.
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End batter – Add the egg and vanilla, then combine. Add the flour and salt, then combine once more. Add the chocolate chips and walnuts (or no matter add-ins you might be utilizing) and blend via. It is going to be fairly a thick combination, nearly like roll-able cookie dough.
bake!
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Bake – Scrape and press the combination in a 20cm/8″ baking paper lined pan (parchment paper). Make sure that there’s loads of paper overhang so you’ll be able to raise it out somewhat than flipping it the wrong way up.
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Bake for 25 minutes till the sides are tinged with mild golden and there’s a paper-thin crackly floor (like…brownies!). They’ll really feel a little bit undercooked within the center – that’s good! They’re meant to be a little bit sticky and chewy inside. No person likes dry blondies!
Sprinkle with salt flakes (if utilizing). Allow them to cool for 10 minutes within the pan, raise out utilizing the paper overhang then cool for an extra 10 minutes earlier than reducing into 16 regular squares or 9 very massive items. (You might skip the second 10 minute cooling time should you’re impatient however the reducing shall be a bit smeary. Sure, after all I’m talking from expertise right here. Endurance isn’t my best advantage!)
Take them to ebook membership. Serve for morning tea. Tuck them into lunch packing containers. And tackle highway journeys!
I even have a imaginative and prescient of how I’d flip it right into a plated dessert, for events the place you need to serve it “correctly” somewhat than consuming it together with your arms. I’d serve it on a plate, ever so barely warmed, with a scoop of ice cream on high, a sprinkle of chopped nuts, and a drizzle of scorching butterscotch sauce (use the recipe from right here).
Completely feast worthy! – Johnsat x
Ingredients
- 125g/8 tbsp (1 US stick) unsalted butter (Note 1)
- 1 cup brown sugar , (light brown sugar also ok, but not dark brown)
- 1 large egg (~50g/2 oz)
- 1 tsp vanilla extract
- 1 cup flour , plain/all-purpose
- 1/4 tsp cooking salt / kosher salt (halve for table salt)
- 1 cup white chocolate chips
- 1/2 cup walnuts , roughly chopped
- 1/4 tsp sea salt flakes
Instructions
- Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm/8" square pan with butter and line with baking paper (parchment paper).
- Toast walnuts (Note 3) – Spread the walnuts on a tray and roast for 5 minutes. Remove from the oven and cool.
- Browned butter (don't skip this step): Place the butter in a silver saucepan (not black) over medium high heat. Once melted, lower the heat to medium so it's simmer gently. Simmer for 3 to 4 minutes, stirring every now and then (it will go foamy), until it smells nutty and you see little golden specks in the butter. Immediately pour the butter and all the golden bits into a bowl.
- Batter: Add the sugar into the hot butter and mix to combine using a wooden spoon. Leave to cool for 3 minutes. Add the egg and vanilla, mix until combined. Add the flour and salt, and mix to combine. It will be very thick, almost like roll-able cookie dough. Add the chocolate chips and walnuts and mix through.
- Bake: Scrape into the prepared pan, spread and smooth the surface (I use my hands). Bake for 25 minutes or until the edges are lightly tinged with gold and the surface has a paper thin "crackly" layer.
- Rest in the pan for 10 minutes before lifting onto a cutting board. Cool for at least another 10 minutes (else it's still a bit too soft and smeary), sprinkle with salt flakes (if using). Cut into 16 squares or 9 giant squares, then devour!
Notes
1. Butter – 1 US stick / 8 tbsp is actually 115g, to be precise. But this recipe works with 125g and it’s a handier amount for us Aussies because it’s half a standard 250g block of butter, most of which come with helpful 50g markings on the paper wrapping. So you can just cut the block in half!
2. Add ins – See in post for a list of other suggestions. White chocolate chips and walnuts or macadamia nuts is my favourite.
3. Chocolate chips – Like the butter, I’ve rounded up for convenience! 1 cup choc chips = 190g, but here in Australia we have 200g standard packs. Just use it all, nobody will complain!
4. Toasting nuts – Whatever nuts you use, I highly recommend popping them in the oven for a bit until they smell nutty and tasty. Improves the flavour and texture, and will also revive slightly stale nuts.
Leftovers will keep for 5 days in an airtight container. Refrigerate if it’s hot where you are, but always eat at room temperature!
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