A Blondie Bombshell

Oh I’m so happy to be back! Blogging, baking, cooking – you name it, I’m discovering foodie love all over again. Hungry “Hop-a-long” Hubby is finally home after two operations leaving him with a huge metal cage around his poorly broken leg (see here if you’re not squeamish and interested in what I mean – its actually just like the top picture if you fancy a nose πŸ˜‰ ).

It took us until well after New Year to get him home to me so this is just the start really, being home and embracing life in our home and kitchen together once again. Looking through my old Facebook pictures I am reminded of my love of creating food for those I love in my own kitchen and reading all my Christmas cook books, magazines and some old favourites (like this one) has injected me with even more than usual Tigger-esque enthusiasm for my favourite subject!

As hubs was indulging in a day of football on TV whist I was drowning in culinary literature I whipped up these rather magical treats.


Imagine if you will, your favourite chewy cookie. Mine is filled with nuts and chunks of chocolate. The middle has a modicum of goo, the edge a decidedly satisfying toothsome bite and it stretches a teeny bit as you bite off an impolitely large portion. I’ve written about favourite cookies before.

Those babies have the texture I speak of and lust after – I’m a secret Cookie Monster you see, one of my naughty “home alone” and a bit blue about being so, the go-to snack is a packet of supermarket bakery American style cookies. I might not eat them all in one go, except for days like when hubby had his first operation and I was worried sick about him. Fortunately, now I’ve discovered these, Dorie Greenspan’s blondies I can indulge in all that cookie love in one neat portion. Let me explain!


What we are about to create is only I can only describe are cookie brownies! They have all of the chew I turn to in hours of need and solitary sweet indulgence but at least double height depth so when you sink your teeth in, it’s as if you are biting into two big fat cookies stacked up! Now that I genuinely have never done! I have some self-control ;).

Let’s whip our butter until just soft then beat in some butterscotch rich and caramelly sweet soft brown sugar until it just dissolves. If you whip too much air in these blondies will rise then fall too much in t’oven. We want to do reserve all the depth we can.Β A single egg and a spoon of the best vanilla extract you can afford. You can practically smell “fudge” as you beat mmmm…


Once the flour is incorporated, a cacophony of ingredients now follow. For me, it was chopped dark chocolate, chopped pecans, butterscotch chips or morsels and finally dessicated coconut. Have you just closed your browser? Don’t! Come back! I promise this works better than you can possibly dream!


There are two things in that alarmingly eclectic mix of blondie additions which weave a magic that only Monica and Phoebe understand (who remembers that episode of Friends where Monica asks Phoebe for her grandmother’s cookie recipe as an engagement gift so she can be the best mom who bakes the best cookies?

And who remembers after many, many fruitless attempts it dawns on Monica she has seen the ingredient list somewhere else before once Phoebe naively recalls her grandmother saying the family recipe came from her grandmother NestlΓ© Tollhouse – on the packet of a bag of cookies! Lol, that one cracks me up every time! πŸ˜€ )… I digress!

It’s the butterscotch chips which add a certain summin’, summin’ no other ingredient could divulge. Yes they are hideously mass produced but buy the best you can afford (I went bananas one day and paid Β£6.95 for mine from Harvey Nichols when it unexpectedly set up a pop up shop in my hometown!) and I promise, the scent and taste will whisk you away to the best of your childhood home baked cookie memories. The second surprise is the coconut.

Only 1/2 cup in the whole batch I was worried that it would be one flavour too many but Dorie (isn’t she a doll?) assured me the addition gave the Tollhouse vibe Americans love (I’m British and have never had a Tollhouse cookie to know how they are) – for me, it is a back note of flavour you’d miss if it wasn’t there but couldn’t probably tell it was coconut exactly. More importantly is that I think it gives something to that chewy texture I so adore as it seems to melt and form the substructure of these blondies on baking. Genius!


My only deviations from the recipe was halving it as my giant brownie pan is full of triple ginger spice cake and on holiday with Daddums right now so I used my 8×8 inch square instead. Also, Dorie instructed walnuts not pecans. Now I love a walnut whenever coffee is a flavour alsoΒ cakes but please keep their bitterness out of my blondies. I swear, once baked, the butterscotch seemed to imbue the pecans with an almost maple syrup candied texture and taste hat felt absolutely right in this blondie. Oh my my mouth is watering and I’ve had my hit today!

Bombshell Blondies
Servings: 9
: 384 kcal
Author: Just Jo
  • 115 g soft butter
  • 1/4 cup caster sugar
  • 3/4 cup soft brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1/8 tsp baking soda
  • 1/4 tsp baking powder
  • Fat pinch salt
  • 50 g dark chocolate chopped
  • 1/2 cup butterscotch morsels*
  • 1/2 cup chopped pecans
  • 1/2 cup desiccated coconut
  1. Cream the butter until soft then beat in the sugars until well combined and a little paler - don't whip too much air in.
  2. Beat in the egg fully then beat in the vanilla.
  3. Sift the flour, salt and raising agents over the creamed mixture and stir in until few specks of flour remain.
  4. Stir in the remainder of the ingredients - it will be quite stiff but don't worry, it will come together. Spatch into a greased and lined 8 inch square brownie pan and bake on 165˚C for 25-30 minutes - the top will be set and honeycomb coloured and a skewer will come out almost dry with a very few damp crumbs stuck to it.
  5. Cool in the tin until room temp before attempting to lift out of the pan then slice into 9 rectangles.
Recipe Notes

οΏΌοΏΌ*= or chop up a bar of Caramac if you are able to get it, failing that, I'd use muscavado sugar and replace the morsels with chopped white chocolate

Adapted from Doris Greenspan's book Baking: From My Home to Yours

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  1. frugalfeeding 21st January 2013 at 10:09 pm - Reply

    those look somewhat naughty, Jo – I like it. Glad to hear you’ve rediscovered your mojo. I hope we hear more from you πŸ™‚

    • Jo Blogs 21st January 2013 at 10:11 pm - Reply

      Not “too” naughty for a brownie-esque bake – “only” 115g butter in the lot πŸ˜‰ Sod the calories when it tasted this good lol! And yup, I’m back baby! πŸ˜€

  2. At Anna's Kitchen Table 21st January 2013 at 10:23 pm - Reply

    Gosh, they look good! You sound so full of enthusiasm for your goodies. It’s nice to see! πŸ˜€

    • Jo Blogs 21st January 2013 at 10:24 pm - Reply

      Oh dear, I’m a tad too exuberant again Anna! But these are worth the hype – you’ve gotta eat it to believe it πŸ˜‰

  3. NickkiT 21st January 2013 at 10:24 pm - Reply

    Jo I’m so glad you tried these! They are probably my favourite Dorie recipe I’ve tried. Aren’t the butterscotch chips fab? I’ve made these blondies without them but they aren’t quite the same! p.s these blondies are outta this world amazing with vanilla ice cream πŸ˜‰

    • Jo Blogs 21st January 2013 at 10:41 pm - Reply

      I thought these were the ones you meant Nic! Of course you’re my Dorie guru but I recalled you telling me she had a butterscotch chip recipe that was great. And it was! Fortunately for my waist line we have no ice cream in at the mo. πŸ˜‰

      • NickkiT 21st January 2013 at 10:55 pm - Reply

        I’m glad you loved them too! I’m happy you think of me as your Dorie guru lol πŸ™‚ You’ve actually made me really fancy one now…they are so delish! Lol, yep very naughty with ice cream but has to be tried even just once πŸ˜‰

        • Jo Blogs 21st January 2013 at 10:57 pm - Reply

          I’ll have to make another batch then – they won’t last until I venture to the shops lol πŸ˜‰

          • NickkiT 21st January 2013 at 10:59 pm

            Tee hee sounds like a plan, any excuse to make them again πŸ˜‰

  4. Ellen @ Indigo Scones 25th January 2013 at 4:12 am - Reply

    Jo! These are magnificent. Blondies are always a good idea. I’m glad hubs is getting better! xoxo

  5. Amy 27th January 2013 at 9:31 am - Reply

    Welcome back! These sound delicious. Two of my favourite things to bake and eat are blondies with banana and Brazil nuts, and blondies with desiccated coconut and chocolate chips. These Bombshell Blondies sound very similar and therefore must be made! As I was reading the post I was thinking Caramac so it was good to see it suggested in the recipe. Looking forward to trying them out soon.

    • Jo Blogs 27th January 2013 at 10:12 am - Reply

      Let me know how you find them Amy – I’m afraid to say me and hubby eventually polished them off ourselves, they were so yummy we didn’t share lol!

  6. At Anna's kitchen table 27th January 2013 at 1:29 pm - Reply

    Oh, Jodie, lovely post! I can almost taste those brownies, I swear! You’ve done a brilliant job describing them,they sound AMAZING!!

    • Jo Blogs 27th January 2013 at 1:43 pm - Reply

      Thank you Anna! Give them a whirl – they are every bit as good as they sound (plus it gives you an excuse to nip to Harvey Nicks for the butterscotch morsels πŸ˜‰ )

  7. Amy 3rd March 2013 at 7:45 pm - Reply

    Hi Jo. I made them! Really good, as expected. Love the combination in Caramac and pecans (so much better than walnuts – I am with you!). I must admit I did not think they were quite as good as my two favourite blondies which have a slightly different ratio of the basic ingredients. Still top three though! Thank you for sharing the recipe and for the inspiration to cook with Caramac which is something I had been thinking about for months but hadn’t got round to.

    • Jo Blogs 3rd March 2013 at 9:07 pm - Reply

      Yay so good to hear when someone makes something I’ve loved too – so glad they turned out well for you Amy! Care to share your other Blondie recipes? I’m always on the look out for more πŸ˜‰

  8. Amy 3rd March 2013 at 11:05 pm - Reply

    Here you are Jo. I don’t have a blog but the recipe can be found on the My Dish site:
    Eg: http://www.mydish.co.uk/recipe/57861/Brazil-Banana-Blondies

    Add a comment if you try them!

  9. Georgia 5th March 2013 at 11:18 pm - Reply

    These sound yummy. I have only made brownies before and have never heard of blondies but I love the name. I have not come across butterscotch chocolate either but I remember Caramac bars. I will have to track them down! Although I bet they are good with white chocolate too. Maybe caramelized white chocolate would work? I have seen a lot of posts about it recently.

    • Jo Blogs 7th March 2013 at 6:27 am - Reply

      Now that’s a new one on me, I must google immediately Georgia! It sounds lovely and I bet it would work a treat πŸ™‚

  10. Meenakshi 22nd July 2013 at 1:09 pm - Reply

    Wow even I would have thought that half a cup of dessicated coconut would be too much! These look gorgeous. And I remember that episode from Friends! So funny. I am also a big fan of chunky, chewy American-style cookies. Don’t get me wrong- I love the simple sophistication of a British biccie, (is that how you spell it?) but chewy cookies bring out the kid in me.

    • Jo Blogs 22nd July 2013 at 1:12 pm - Reply

      Oh yes – chewy is very good indeed! And yes it is a “biccie”. I always think Americans corner the market on cookies whilst the Brits bring home the biscuit barrel πŸ˜‰

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