Bobby Flay Throwdown Blondies
Indulge your sweet tooth with Bobby Flay’s Throwdown Blondies, a perfectly chewy and irresistibly rich dessert bar that’s brimming with decadent flavors. These golden delights are crafted with a luscious combination of buttery caramel notes from light brown sugar and a duo of melty chocolate chips—semisweet and white—for the ultimate balance of sweetness and depth. A hint of vanilla enhances their classic blondie charm, while optional chopped pecans add a satisfying crunch. With just 15 minutes of prep time and simple ingredients from your pantry, these blondies are an effortless yet crowd-pleasing treat. Perfect for bake sales, family gatherings, or a cozy night in, these blondies are sure to leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- 0.5 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 0.5 cup white chocolate chips
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving a bit of overhang on the sides for easy removal.
In a medium saucepan over low heat, melt the unsalted butter until completely liquefied. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and glossy.
Add the eggs one at a time to the sugar mixture, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. The batter will be thick.
Fold in the semisweet chocolate chips, white chocolate chips, and chopped pecans (if using) until evenly distributed.
Pour the batter into the prepared baking pan, spreading it into an even layer with your spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the pan from the oven and allow the blondies to cool in the pan for about 10 minutes. Use the parchment paper overhang to lift the blondies out of the pan and transfer them to a wire rack to cool completely.
Slice into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.4 g | 325% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 913.3 g | 332% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 695.6 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 792 mg | 61% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2498 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
