Blondies

Ring Three
Blondies
V
Instructions
William Hickey
I've memorized the ingredients by now and
can whip them up in under an hour, so
whenever someone has something to
celebrate, or needs a little bit of support, I
make blondies. I've been doing it so long
now that sometimes I'll just make someone
blondies for fun, or to make sure I don't
forget the recipe.
Yields: 16 bars
Ingredients
2 sticks Unsalted Butter
2 cups Dark Brown Sugar
2 Large Eggs
• Preheat oven to 350°F
• Butter a 9”x13” baking pan, or line the bottom and two sides of one with parchment paper, buttering the
exposed parts.
• Melt butter in the microwave, a minute at rst then 30 second bursts until completely liquid. Pour into a large
bowl and whisk in sugar until smooth. At this point, it should be cooled to lukewarm, but if it’s not, let it rest
for a few minutes until it is. Then, whisk in egg, vanilla, and sea salt. Stir in our and then chocolate chips and
instant coffee.
• Scrape into prepared pan and smooth with spatula; the batter is thick and will take some nudging. Then
sprinkle pecans on top if you're adding them. Bake for 20 to 25 minutes, until lightly browned at edges but
looks a tiny bit under-baked. (I always err on the side of caution with baking times — nobody ever
complained about a gooey-middled blondie.) Let blondies cool in the pan. Cut into 16 or more squares (or
however many you want. I don't judge.).
• Leftover (ha!) blondies can be stored in an airtight container at room temperature for up to a week.
3 tsp Vanilla Extract
dash Salt (how much you like is none of my
business)
2 cups All-purpose Flour
1 cup Chocolate Chips (semisweet is my
preference)
OPTIONAL
1 cup Toasted Pecans (if you’re not allergic)
fl
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1 1/2 tsp Instant Coffee (depending on how
much you like bittersweet)

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