This irresistible and easy butterscotch blondies recipe reminiscent of those in Nancy Drew stories comes together in just a few stirs!
Shortly, now, all of the internet– including Instagram— will be inundated with photos of everything that represents springtime (including this Blondies Recipe). I don’t mind it, however. There’s something magical about the very first days of this season.
I think it’s the feeling of relief after the expectation and anticipation for beautiful flowers, a fresh breeze, and the the sun encapsulating you in its rejuvenating blanket of light. Before getting caught up in the relief of winter being practically over, I’ve to share with you my blondie recipe– Nancy Drew Blondies from the book. It’s just necessary.
I’m keeping this post short, as my novel-sized posts are only meant for those moments when I feel rather talkative, and there’s not much to say about this blondies recipe other than: they’re just really good.
After the book was published, messages of all kinds trickled into my inboxes with photographs of the the recipes people were holding dear to their heart. As expected, the chocolate recipes became huge hits. For the folks that loathe chocolate or lack the need for a dessert with a healthy amount of the stuff, the Nancy Drew Blondies recipe kept reappearing as one of the ones at top of the list.
I’ll be the first one to say, if you have my book, you can never go wrong with a chocolate recipe– especially if you love chocolate. But in the case that you’re like my sister and mom, and prefer chocolate once in a blue moon, or if you’re in the mood for something different, these are the way to go. These blondies are rich, crackly-topped, taste of butterscotch, and they have the perfect indiscreet amount of chocolate which gets a bit swirled when stirred into the warm batter.
What’s with the Name of this Blondies Recipe?
This blondies recipe got its name after the teenage detective in the series of novels, Nancy Drew, originally created by Edward Stratemeyer. The novels have been edited, ghostwritten by various writers under the pseudonym Carolyn Keene, and re-branded into various other series since first appearing in 1930. My mom read the original series of novels as a child; there’s not a lot of mention about blondies in the books, from what I’m told. In the movie starring Emma Roberts, anyway, Nancy Drew used these treats as a means of soft bribery– a kind of genius way of getting what she wants.
The entire blondie recipe is no-fuss and very low-maintenance. It all comes together rather quickly in one saucepan and it’s perfect to make on a weeknight when you want to unwind after work and have a nice treat for the next couple days (or day, if you’re nearly as greedy as I am).
As a quick side note: what do you think of the new site (this is the old look, for anyone that doesn’t remember)? I’m slowly churning out new features and updates to old pages, so click around and keep your eyes peeled (the book page was redone!). There’ll soon be nutritional information for all the recipes on the site, which I think is a helpful addition. Anyway, happy baking and let me know what you think of the site and this Nancy Drew Blondies recipe!
McKenzieMarch 21, 2016 at 5:50 pm
These blondies are one of my favorite recipes in your book! I make them for my kids about once every other week. I’ve added peanut butter chips to them before too and they taste soooo good. I love love love the new site, the book page and the nutrition facts slide down box. So handy!!! Salivating as I wait outside my kid’s dance class. xoxo
Kamran SiddiqiMarch 22, 2016 at 4:48 pm
I’m so glad you’re loving the site and the blondies, of course! And I love the sound of peanut butter with these; someone actually emailed me a while back about doing a similar thing. Maybe it was you?
RenéeMarch 21, 2016 at 9:13 pm
KAMRAN! It’s so good to see you posting again. Your work makes me so happy. Despite this being one of your shorter posts, I still enjoyed reading your words and seeing your beautiful photos in this gorgeous new space. One thought…. how about some more cooking recipes!?!?? Me and the hubby are obsessed with your pistachio lamb chop recipe. Especially the yogurt mint sauce! I would love to see your take on some easy weeknight dinners. I love your baking. I have your book and we bake out of it nearly every weekend. These and you everyday brownies and your chocolate chip cookies are my secret weapons to getting what I want with my coworkers and the hubby LOL
Kamran SiddiqiMarch 22, 2016 at 4:51 pm
Thank you so much for the sweet note and the awesome feedback, Renée! Definitely– I’ve several “real food” recipes up my sleeves and I’ll definitely have to share them more. It thrills me so much that you and your husband enjoy the lamb chops that much– isn’t the yogurt sauce fab?! I could put it on just about anything.
Nicoletta @sugarlovespicesMarch 23, 2016 at 9:27 am
These blondies are awesome! Now that I’ve found you, I’m drawn back to your site to check for new posts. I am definitely going to make the blondies, maybe with some dark chocolate chunks. Beautiful pictures too!
Kamran SiddiqiMarch 23, 2016 at 11:45 pm
Thank you Nicoletta! These would be perfect with some dark chocolate chunks (trust me, it’s how I mostly make it around here when it’s only for me).
Nicoletta @sugarlovespicesMarch 31, 2016 at 5:43 am
Hello Kamran, I made the blondies yesterday, using dark chocolate chunks and 1/3 cup chopped almonds instead of the walnuts. The recipe is easy to follow, and they turned out very good. My only, little “complaint” is the sweetness (but that’s my thing, I don’t usually eat brownies, fudge, Nanaimo bars or any super sweet desserts). If I want to make them again can I reduce the sugar amount without compromising the texture? Thanks a lot and again, lots of compliments for your website!
Kamran SiddiqiApril 4, 2016 at 2:56 pm
Nicoletta- Almonds and dark chocolate chunks sound amazing in these. You surely could reduce the amount of sugar, but it’d alter the texture and the moistness of the blondies– they’d probably be a little more cakey and slightly drier. I’ve not tried reducing the sugar in these, so I can’t guarantee what would happen, however. For all I know, the reduced sugar one could be quite similar to what they are now; though I think simply reducing the sugar would require other alterations with the recipe, as well.
TommyMarch 27, 2016 at 1:00 am
I made these as a little treat for tomorrow. I have never used Maldon salt before but after you mentioned adding a little on top…. I had to find some. I went to gristedes and then whole foods to find it, but it was worth the searching. I’m usually afraid with blondie recipes because they come out really greasy. Wasn’t the case with these. I had one and almost cried because it was so good. Awesome recipe!
AlexisSeptember 26, 2016 at 4:41 pm
Would taking away the milk chocolate chips change the texture of the blondie in any way?
Jacqueline ChurchApril 13, 2017 at 2:24 pm
I want you to know that many of my cooking classes enjoy this sweet treat. I send them your recipe after class. They can’t believe how easy and how delicious they are. It’s a perfect end to a class. The joy multiplies.