Blondies

[Anonymous]

I have semi-sweet chocolate and I have salted caramel baking chips. Should I use one or the other or both in my blondies? I also have some pecans.

It's hard for me to decide because I always prefer baked goods with no chunks at all but I want to please the crowd tomorrow.

[Anonymous]

Oooooh, use both chips. Leave the pecans out. Instead, fry them up on some butter, herbs and salt. Put them out as an appetizer.

[Anonymous]

I’d do the pecans and caramel chips, myself. But you can’t go wrong!

[Anonymous]

Hmm - how sweet is the base? I don’t love super sweet blondies, so would probably just do chocolate myself, no pecans. I do a browned butter blondies, so that gets the caramel flavor.

[Anonymous]

I would prefer just pecans. Blondies are so delicious that chocolate chips and the terrible caramel/butterscotch chips distract from the rich browned butter flavor of a blondie. Pecans enhance them. Save the chips for chocolate chip cookies or magic cookie bars

[Anonymous]

Thanks all!!! In the end I went with half chocolate and half salted caramel. Left out the nuts since they’re more polarizing and in case there’s any allergies at the dinner I’m going to. I had a little taste and I think they’re going to be really good.

PP, I agree that the flavor of blondies is just perfection by itself (I also prefer my chocolate chip cookies without chocolate) but I think we’re in the minority.

I used the cook’s illustrated Blondie recipe. Interestingly, the butter is just melted, not browned but they still have that caramel-y taste.

[Anonymous]

Yum!! They sound delicious!!

[Anonymous]

i think caramel bits are horrible. i would do just pecans.