These Loaded Blondies are the best blondie recipe!
I first made these loaded brownies quite a few years back when I had picked up The Greyston Bakery Cookbook by Sarah Kate Gillingham Ryan. I love bakery cookbooks because they are sharing the best bakery-quality recipes! In the book, they were called The Great Blondie. I thought it would be more appropriate to call them loaded blondies because there are quite a few extra goodies added in.
What makes these blondies loaded?
These super delicious blondies are loaded with chocolate chips, butterscotch chips and walnuts. If one of those ingredients doesn’t sound good to you, leave it out or substitute with something else. But I think they are perfect as the recipe is written!
How to make Loaded Blondies:
This is a typical blondie recipe (otherwise known as blonde brownies) in the way it’s made. The batter will be thick. You’ll add in the chocolate and butterscotch chips and walnuts too. Then you’ll add more of all of those extras on top of the batter when you get ready to bake them. They’re baked in a 9×13-inch pan, which means you’ll have plenty to share!
Because you will line your baking dish with parchment paper, it will be easy to transfer the slab of loaded blondies to a cooling rack. Though I suggest you let them cool quite well before you attempt to lift them out of the pan. You don’t want them to break apart because they’re too warm.
How to slice and store blondies:
Put your slab of loaded blondies on a cutting board and take the largest knife you have and press down to cut the slab into rows. Then you can cut each row into pieces. Make them as small or as large as you’d like. Blondies are just fine kept in a sealed container at room temperature for a few days. If you’d like to freeze them and enjoy them later, just make sure they are stored in a well sealed container. They will be good for 2 to 3 months in the freezer. Let them defrost at room temperature before serving.
If you’re looking for something new to bake, you should definitely give these blondies a shot. They are beyond fabulous. I tend to not like walnuts very much, wanting to stay true to the original recipe, I put them in anyways. They are wonderful in there, and they don’t overpower any of the flavors in the blondies. I LOVE these Loaded Blondies. I hope you do too. Enjoy!
Here are a few more blondie recipes you might like to try:
- Brown Butter Toffee Pecan Blondies
- Funfetti Frosted Blondies
- M&M Pretzel Blondies
- Apple Harvest Blondies
- Cinnamon Sugar Blondies
- Fosters Market Blondies
- Butterfinger Blondies
- 2 cups all purpose flour
- 1 teaspoon salt
- 3/4 cup (1½ sticks) butter, at room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup coarsely chopped walnuts
- Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease a 9x13-inch baking pan or heatproof glass dish. Line the pan with parchment paper, leaving about 1" of paper overhanging the two long sides.
- In a bowl, whisk together the flour and salt to blend. Set aside.
- In the bowl of an electric mixer set on medium speed, cream the butter, granulated sugar, and brown sugar. Beat in the eggs, one at a time, blending thoroughly and stopping to scrape down the sides of the bowl after each addition. Mix in the vanilla.
- Stir in the flour mixture until well combined. Stir in 1/2 cup of the chocolate pieces, 1/2 cup of the butterscotch pieces, and 1/2 cup of the walnuts. Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula (SEE RECIPE NOTES BELOW). Sprinkle the remaining chocolate pieces, butterscotch pieces and walnuts evenly over the top.
- Bake for 30 minutes, or until a wooden skewer inserted near the center comes out clean. Set the pan on a wire rack to cool for 15 minutes. Grasp the edges of the parchment and carefully lift the blondies out of the pan. Cut into bars.
- *The batter is very thick and a little tough to spread onto the parchment (the parchment wanted to move around). Once you get it all spread out onto the bottom of the pan, it bakes up beautifully.
- *When you're doing the spreading of the batter, I'd suggest spraying your spoon or rubber spatula with a little nonstick spray first- it'll be easier to spread and the batter won't stick to the spoon.