Cheap Recipe: (Platinum) Blondies

9 Apr

For a printable version of this recipe and complete ingredients listing, click here.

Platinum Blondie
Warm, sweet and deliciously sinful: this giant cookie is the Marilyn Monroe of the dessert table.

This sweet treat is a clever excuse for using up the little portions of this-and-that accumulating in your pantry. Often times dessert recipes will call for specific amounts of candy or nuts that are not simpatico with normal packaging units in most grocery stores. Thus, you’re left with little tidbits of ingredients wasting space in your cabinet that don’t seem like enough to do anything with.

Finally, here’s a handy recipe for just these types of situations. Like a cross between a pan of brownies and a gigantic chocolate chip cookie, blondies have a certain fancy elegance to them that equals more than the sum of their parts.

Leftover candy morsels

Mix & match leftover candies to make up 1 cup.

My signature “platinum” version of this goodie (pictured above) crosses macadamia nuts with white chocolate or other light-colored morsels.

Springform pan.

A springform pan is desirable but not mandatory.

However, because the amounts are small and blendable, blondies in general are also a clever way to use up other excess items: chopped-up chocolate Easter bunnies (often times the chocolate is cheap and doesn’t taste great on its own merits unless you’re under the age of seven), part of a box of leftover movie candy (think Reese’s Pieces, M&Ms or trail mix), or even bits of surplus fruit rocking around your counter (sliced bananas and coconut flakes are great candidates).

Flour & brown sugar.

Mix brown sugar with all-purpose- or cake flour.

Begin by coating a 9″ round springform pan (OR a 9″x9″ glass dish) with a heavy layer of nonstick cooking spray or Baker’s Joy. Preheat oven to 350 degrees.

Melt butter before you blend!

Melt butter before you blend!

In a large bowl, combine 1 cup flour (all-purpose or cake flour) with 1 cup brown sugar. Add 1 teaspoon salt and 1 teaspoon baking powder; stir well.

In a measuring cup, melt 1/3 cup butter with 1 teaspoon vanilla extract. Incorporate liquid into flour/sugar. Break an egg into the batter and mix well.


Batter will be thicker than regular cookie dough.

Stir in approximately 1/2 cup macadamia nutmeats (can substitute peanuts, pecans, walnuts, etc.) and about 1 cup candy morsels. (I used a combination of white chocolate and butterscotch chips–I had about a handful of each in leftovers–just enough!)

Mix in nuts & morsels.

Mix in nuts & morsels. (Please ignore the Dark Knight standing watch--the 3-year-old was underfoot while I was baking.)

The mixture will be very dense and not look like nearly enough to fill your pan. Ignore this appearance–it will be plenty.

Pour the thick batter into your springform pan (or baking dish) and spread it as evenly as you can in about 30 seconds’ time. Don’t spend longer than that–the oven’s heat will finish the job for you.

Oven-ready batter.

Oven-ready batter.

Place the springform on a cookie sheet and bake for approximately 25-30 minutes, or until fork inserted into center comes out mostly clean.

(If top is browning too quickly, you can place foil or an extra cookie sheet on top during bake time.)

Let blondie cool entirely before serving.

Let blondie cool entirely before serving.

The platinum blondie.

The platinum blondie.

Remove from oven, pop away side of pan if using springform, and allow to cool completely before slicing/serving.

Ice cream and caramel make wonderful toppings for this, or wrap slices in waxed paper to pocket to work in the morning for “coffeehouse-style” sweets on-the-go.


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