This morning I finally tried Chef Kate’s Blondies – a popular recipe from Goop. They were terrific, but I did scale the recipe down a bit because the original version is baked in a 12×18 pan. That’s perfect for bake sales or large groups, but we weren’t sharing today. Scaled measurements are below, and I also made some flavor substitutions based on what was in the kitchen – chocolate chips in place of peanut butter chips and walnuts instead of coconut. I think the essence of Chef Kate’s recipe is still there, though. What really makes these special is the marshmallows. They melt into the blondies and add a little bit of chewy sweetness.
One final note, they tasted much better after they’d cooled.
Chef Kate’s Goop Blondies
- 8 tablespoons unsalted butter room temperature (114 grams)
- 1/4 cup plus 2 tablespoons granulated cane sugar 72 grams
- 1/4 cup plus 2 tablespoons dark brown sugar firmly packed (80 grams)
- 1 large egg
- 1 teaspoon vanilla extract 5 ml
- 1 cup plus 2 tablespoons all purpose flour 155 grams
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- About 1/2 cup toasted walnuts coarsely chopped or use 1/2 cup coconut
- About 1/2 cup semi-sweet chocolate chips or use ½ cup peanut butter chips
- About 1/2 cup mini marshmallows
- Preheat to 350 degrees F. Grease an 8 inch metal pan or line with foil and spray with cooking spray.
- Mix dry ingredients in a bowl; Set aside.
- Cream butter and sugars in a mixing bowl, using high speed of an electric mixer; beat in the egg and vanilla, beating for about 30 seconds or until thoroughly mixed. With a mixing spoon, stir in the flour in 3 parts, being careful not to over mix. When flour mixture is almost incorporated, add the walnuts, chips and marshmallows and continue stirring until all flour is absorbed.
- Spread evenly in the prepared pan and bake for 25 minutes or until set.
- Makes 16 bars
I’d go with Katy’s, for sure.
I want to make blondies this weekend and I can’t decide between the goop blondies or Katy’s favorite blondies. They both look wonderful.
Do you have a favorite? I suppose I could make both and decide for myself.!!! Can’t have too many blondies!!!
Jill, sorry you wasted all those ingredients. That’s one of the reasons I like making smaller batches of things I haven’t tested yet. Then again, lots of people liked the full batch version, so maybe it has to do with Kate’s oven. Maybe her oven and some of the other people’s ovens run hot. My small batch was done in 25 minutes.
I’ve come to think of bake times as “suggestions” and always do a toothpick test when I can. Sometimes even the toothpick test doesn’t work.
I hope you salvaged the ones around the edge.
I made these blondies today and I wasn’t entirely happy with the result. I made the full, 4-sticks of butter! (!!!) version in a sheet pan. 25 minutes of baking at 350 degrees, as Chef Kate’s recipe calls for, just wasn’t enough time. Unfortunately, I didn’t realize that the bars were undercooked until they had cooled and I had begun cutting them. So, they are VERY gooey–even the bottom didn’t bake enough. If I were to make the full recipe again I’d leave them in for another 7-10 minutes, probably.
Also a note about the coconut–the original recipe calls for unsweetened coconut. I didn’t have any so I used sweetened. It works just fine.
That sounds like good lemonade.
Several days ago I made the GOOP lemonade with agave syrup and it was very very good.
Once I saw the word ‘goop’, I knew I had to bookmark this! Those look and sound amazing! Cannot wait to try them!
I’m suddenly seeing a blondie with peanut butter chips, chocolate chips and coconut. Yum!
Lisa, I think the melted marshmallows helped make the top crackly.
VG, how about a vegan blondie? I keep meanting to try those.
Heidi, thanks for the link to Savory TV. Looks like a neat site.
Louise, they were definitely good.
Ellen, these are good blondies. In fact, I’m going to add them to the Top 5 list for now. Next time I’ll try them with the peanut butter chips and coconut.
what I meant to say…then he tried the brownies, not Katie Lee blondies. He said both were fab and I have to agree though I think the blondies were a smidge better…but only a smidge.
I made these when I saw them on Goop and they were such a hit. Crazy hit, actually. I brought the chocolate marshmellow brownies tonight to a BBQ and our friend Doug said…what, no super duper crazy delicious blondies? Then he tried these. Both, FABULOUS!
These look like they’d be a chewy little morsel.
Heidi / Savory Tv
YUM! I haven’t had blondies in over 6 months, you’ve just reminded me! Thanks for sharing!
ANY blondie will do for me!! 🙂
Its been forever since I baked Blondies, but this looks like a good recipe to try sometime. The top looks kind of crackly, which I like.