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Cooking Notes
nancy
https://www.thekitchn.com/baking-tip-how-to-line-a-bakin-122318This will help the parchment stick to the pan, keep it from moving as you pour in the batter, and prevent batter from oozing between the parchment and the pan.
Amanda
Why would you grease the pan and then add parchment paper? What is the point of that? I'm no expert baker, but that seems to be pointless...? Please explain.
Nina
Try cutting back on the sugar about 1/8 cup at a time to see if you can get the sweetness level down. It's what I always do after I try a recipe that I think is too sweet. You have to be careful though as baking is chemistry and you can't mess with quantities too much or recipe flops.
nancy
also from thekitchn: It totally eliminates the fear that bars will stick to the pan, plus we can lift bars out of the pan to easily cut them on a flat surface.
Gabby
This recipe won me an office-wide baking competition! I’m glad I buttered the pan before adding the parchment paper—made for a seamless removal once cooled. And don’t skip the walnuts.
need more lift!
I added 1/2 teaspoon baking powder instead of 1/4. Also changed the baking time to about 30 min. They had a little more lift and had a more brownie consistency! Never played with the rising agent before so that was fun.
Edward in Paris
These were simple and delicious. I didn’t have bourbon but I liked the idea of something to cut the sweetness a bit, so I used dry sherry (I know, I know) but it was fine. I expected them thicker but with only 1/4 tsp baking powder, what can you expect? They were nice and chewy which is the point.
Shikibu
I followed the advice of others in this forum and came out with a great result. Only used brown sugar, more bourbon, more maple syrup, double the amount of walnuts (added bourbon to the maple syrup when roasting) and cinnamon instead of nutmeg because I didn’t have any.
Chelsea
YOU WILL NOT REGRET MAKING THIS. Except if you're like me and struggle with self control and eat the whole thing. Then you may have regret.
Joseph
2x the amount of nuts and syrup. Salt generously. Stir into the batter at the last step. Reduce sugar to 1/2 C. Definitely use light brown as suggested, or half white and dark brown. 2x bourbon. If using almonds instead of walnuts, sub almond extract for the vanilla. Omit salt from the batter, instead sprinkle coarse salt on top. Maybe double the baking powder, or add perhaps 1/8 C more flour?
Carol morris
After reading comments about lack of flavor, I checked out a few other recipes and ended up browning the butter as well as reducing sugar a bit and increasing the amount of nuts (yum!). Baked 35 minutes in a springform pan; could have gone longer. Chilling before serving noted by other cook an excellent idea. All in all, pretty darn delish!!
Rachel
I subbed bourbon vanilla bean paste for the vanilla. I also added a tablespoon of whiskey. 1/2 cup of white chocolate chips and toasted pecans instead of walnuts. I also browned my butter and cooled it before adding.
sgutchess
30 minutes in new oven
Dustymar
Made these for a party. So glad I read all the notes. This is a great basic recipe w/adjustments. Doubled the walnuts. Because I’m at high altitude, I added more flour and egg, so 2 eggs and 1-1/3 c flour. Decreased the brown sugar to 1/2 c, doubled the maple syrup. 1/2 t baking powder, 2 T of bourbon. Increased the salt to 1/2 t, but I usually like more salt in recipes. Came out perfect after 27 minutes, but I’m so glad I used the maple glaze mentioned above adding a t of bourbon. Loved by all!
dana and cam
Add some sort of chip- white chocolate? Butterscotch?
Maida
I bake a lot, and this is one of the best recipes I have ever, ever made. So easy and so yummy.
Isobel
i doubled the nuts — folded half into the batter and placed the rest on top as written. divine!!
Boots56
Best blondie recipe ever!
Pix
I added butterscotch chips to the recipe, which sent it over the top...in a good way. They are super rich, so cut them in very small pieces. I've made them 4 times!
Marsha
Added 1/2 cup chopped dates and didn't maple sugar the walnuts. Great! Thank you!
Allison
Absolutely delicious. I think next time I'll increase the nuts by 1.5x, it doesn't quite seem like enough. I only had dark brown sugar available so they came out a bit darker in appearance than the photo above, but still equally delicious. Will definitely be making again.
BB
Use good quality maple syrup and a little extra. Absolutely delicious. Don't skip the walnut topping. Only complaint is that these come out very thin in the pan, so use a smaller one if you want a thicker blondie.
Caroline M.
Add a little more flour, but not up to 1 1/4. Only go to 1 1/8 or so (that was with extra baking soda). Also just don’t pack the sugar, and use that amount
Caroline M.
I made a batch of these and they were gone in 24 hours. Definitely double the batch!
Susanne
Delicious blondes with the addition of recommendations from previous posts- double the walnuts (and maple syrup) also add bourbon to walnuts. I tried a vanilla flavored bourbon and it just took the blondies to the next level- oh and definitely refrigerate!
Tiarah
Hi, I am trying to figure out if this recipe could still work as Gluten Free? Using an all-purpose Gluten free flour. A 1:1 measure If anyone knows, I would really appreciate the help. Thank You!
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