This Nancy Drew blondies recipe is named after the teenage detective in the series of mystery novels that my mother read as a child. In the movie starring Emma Roberts, Nancy Drew used these treats as a tool of bribery; though they make great bribes, these are just as perfect for sharing. The original Nancy Drew blondies, as I’ve found out, are only flecked with walnuts. Surely you can go that route with this recipe; however, I also like to stir milk chocolate chips and white chocolate chips into the batter, which make for irresistible blondies worthy of sharing and even bribing.
The secret to the moistness of this blondies recipe is the cold egg; if you prefer a blondie that’s a little less moist and a little more cakey, use a room-temperature egg and briefly beat it with a whisk before adding it to the batter. Once the batter is ready to be baked, tag on a couple more minutes oven time. I prefer to cut these into 36 blondies, as they’re quite rich.–Kamran Siddiqi
LC Not The Blondies Of Your Childhood Note
These are not the blondies of your childhood. These are even better. They’re rich, chewy, butterscotch-y, and even chocolatey thanks to the addition of chocolate chips. They don’t remain as discrete chips, though, since you stir them into the warm batter, which makes for lovely swirls of molten chocolateness. If you prefer your blondies on the not-terribly-sweet end of the sweet spectrum, opt for semisweet or dark chocolate chips and omit the white chocolate.
Now forget, for a moment, this Nancy Drew blondies recipe and contemplate instead its namesake. If the name Nancy Drew means nothing to you and has you wondering, “Who?” then get your millennial patootie to the library—either in person or online—and reserve or download some of the books in the series. Or at least take a twirl through Google and see what she’s about. Consider it homework for when you sit down with these blondies, which exceeded our testers’ expectations in a very big way—and they may just do the same for you. But be careful—no batter spatters on that library book or you’re in trouble.
Nancy Drew Blondies Recipe
- Quick Glance
- 10 M
- 45 M
- Makes 16 to 36
- 6 tablespoons (85 grams) unsalted butter, cold
- 1 cup (200 grams) packed light brown sugar or muscovado sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1 large egg, cold
- 1 cup (120 grams) whole-wheat pastry flour or all-purpose flour
- 1/2 cup (85 grams) milk or semisweet or dark chocolate chips or chunks
- 1/2 cup (85 grams) white chocolate chips or chunks (if you don’t want super sweet blondies, substitute more milk or semisweet or dark chocolate)
- 1/3 cup (35 grams) walnuts, lightly toasted and roughly chopped (optional)
- 1. Position a rack in the upper third of the oven. Preheat the oven to 350°F (180°C). Line an 8-inch (20-centimeter) square baking pan with parchment paper or aluminum foil, leaving an overhang around each side.
- 2. In a medium saucepan, melt the butter over low heat. Remove the saucepan from the heat and with a wooden spoon or sturdy silicone spatula, mix in the brown sugar, vanilla, and salt until relatively smooth. Quickly stir in the egg and mix until smooth and lump-free. Add the flour, chocolate chips, and walnuts (if using) all at once. Stir the mixture until just incorporated. Spread the batter evenly in the prepared pan.
- 3. Bake for 23 to 30 minutes, until the blondies are golden and crinkly on top, set in the middle, and a toothpick or cake tester plunged into the center comes out clean or with just a few stray crumbs attached.
- 4. Let the blondies cool completely in the pan. (Hah! We know the temptation. Trust us, we know. Still, try to wait.) Lift the ends of the parchment and transfer the blondies to a cutting board. Cut the block into 16, 25, or 36 squares. The blondies will keep in an airtight container at room temperature for up to 5 days.
- Blondies Without Chocolate
- If you’re not in the mood for milk or white chocolate, you can leave it out and increase the amount of walnuts to 1 cup (105 grams). If you’re not into walnuts, either, use pecans or any kind of nut you feel to be appropriate.
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