Blondies (Bobby Flay) Recipe

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Blondies (Bobby Flay)
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Butter and line a 9-by-9-by-2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
  2. Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  3. Melt the butter in a medium saucepan; add both sugars and whisk until combined and the sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips, almonds and toffee chips and transfer the mixture to the prepared pan.
  4. Bake until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it, 24 to 27 minutes. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 356.08 Kcal (1491 kJ)
Calories from fat 172.02 Kcal
% Daily Value*
Total Fat 19.11g 29%
Cholesterol 45.68mg 15%
Sodium 133.93mg 6%
Potassium 117.34mg 2%
Total Carbs 43.62g 15%
Sugars 19.54g 78%
Dietary Fiber 1.12g 4%
Protein 4.38g 9%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 66.7mg 7%
Amount Per 100 g
Calories 557.43 Kcal (2334 kJ)
Calories from fat 269.3 Kcal
% Daily Value*
Total Fat 29.92g 29%
Cholesterol 71.51mg 15%
Sodium 209.66mg 6%
Potassium 183.7mg 2%
Total Carbs 68.28g 15%
Sugars 30.59g 78%
Dietary Fiber 1.75g 4%
Protein 6.86g 9%
Vitamin A 0.1mg 3%
Iron 1mg 3%
Calcium 104.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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