Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold—and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.

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  • Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.

  • Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.

  • Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Variations

If you'd rather not use rum, increase the amount of vanilla to 4 teaspoons.

Reviews (8)

9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/06/2019
I get many requests to keep making these. They are rich and delicious. The perfect blend of sweet, butter and nuts. Very easy to make. I followed the recipe exactly except for the rum. I just added 1 extra teaspoon of vanilla.
Rating: 5 stars
02/01/2019
These were perfect, not too sweet, not too moist, not too thin, excellent just as written. I let them cool completely and then cut them into diamonds. The only change I made was to use 1 tablespoon vanilla, simply because I make my own using rum as the base. No other changes made or necessary.
Rating: 5 stars
01/26/2019
These blondies are sooooo good. I made 1/2 a recipe in an 8X8 inch pan and didn't think they were too thin. (They needed less time in the oven, ~18 min) I don't think brownie dough usually contains leavener. Both texture and flavor are great.
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Rating: 5 stars
08/14/2018
These blondies are absolutely wonderful — perfectly balanced, rich, and delicious! I added about 10 minutes to the baking time (total baking time for me was closer to 32 minutes) because they still looked quite jiggly at 22 minutes. I also used dark brown sugar instead of light brown, which I think added to the flavor. There is no leavening and I believe that is intentional. These bars are meant to be dense and rich. I will definitely be making these again!
Rating: 1 stars
08/08/2018
I thought I would never see the day when a cookie or bar was too buttery and sweet! I followedt I follow directions closely. Product not edible as a “bar” but o.k. as a buttery “mash” or “pudding”. Agree with earlier post, someone forgot the baking powder or baking soda!
Rating: 5 stars
06/06/2018
I made these bars for my husband and he loved them. They turned out exactly as described by Sarah in the accompanying video to this recipe. Fast to make, delicious to eat!
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Rating: 5 stars
06/06/2018
I made these bars for my husband and he loved them. They turned out just as described by Sarah in the accompanying video for this recipe. Fast to make, delicious to eat!
Rating: 1 stars
05/27/2018
The by-line of this recipe is “Raising the bar”. What a mischaracterization - should’ve been “Flat but flavorful”. Did you forget the baking powder and baking soda or intentionally omit it?