Pretty F*#%in’ Good Blondies

Blondies, Brownies, Perfect Sheet Pan Recipe, Bake Sale Ideas, Robert Deutsch Bakes
You can’t eat just one of these incredible blondies. Don’t test yourself, you’ll lose.

If you’re going to strap on an apron and call yourself a baker so you can churn out highfalutin’ stuff, go ahead.  But you better be able to sing the hits, too, because the number of times a family baker has the time to make croissants or gets requests for baked Alaska are pretty small.  Instead, there are common calls for “what can you bake for the bake sale tomorrow?” or “do we have stuff for rice krispy treats?”   I have found that having a few major winners up my sleeve is crucial— chocolate chip cookies, chocolate cake and being able to whip up a quick pan of brownies is the key to a happy life in front of the stove and the flour-pot.

For a long time, despite their popularity, I derided blondies as color-challenged brownies that try to make up for their lack of chocolate by adding all kinds of stuff that doesn’t belong (nuts, flavored chips, etc.). But a few blondies in my life changed all that, and now I have a recipe of my own up my sleeve.  It’s really the America’s Test Kitchen/Cook’s Illustrated recipe– which has been repeated ad infinitum throughout the Internwebz measure for measure, but as usual, I added a few twists: coconut, cocoa powder and more salt.

Two caveats: One, I do not toast the nuts, as the original recipe instructed me to do.  I found repeatedly that toasted nuts taste great in salads, but not in baked goods– ESPECIALLY if you don’t have the time to let them cool down.  Unless you grow your own or buy them raw, the regular chopped nuts are fine.

Two, the recipes specifies 22-25 minutes of baking time but does not indicate that you when you take them out, they’ll be a gooey mess almost inedible due to lack of form and intensely hot temperature.    You have to let them cool and set, and when they do, they are so worth it. But patience is a difficult virtue to master.



  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (plus 1/8th tsp)
  • 2 teaspoons of cocoa powder
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 2  tablepoons vanilla
  • 1/4 cup sweetened, flaked coconut
  • ~1 cup semisweet chocolate chips
  • 1/2 cup white chocolate shavings (Mine, from a Callebaut bar)
  • ~1 cup pecans,  coarsely chopped


  1. Set your oven to 350 degrees. Line a 13×9-inch baking pan parchment or foil and coat with cooking spray.
  2. Combine and whisk the dry ingredients:  flour, baking powder and salt. Set aside.
  3. In your stand-mixer or another bowl, combine the melted butter and brown sugar together until combined. Add the eggs and vanilla and mix. Using a rubber spatula, fold the dry ingredients (including the chocolate chips, nuts, coconut) into the egg mixture until just combined. Do not overmix.
  4. Turn the batter into the prepared pan, smoothing the top with a rubber spatula.
  5. Blondie recipes insist you should “Bake until the top is shiny and cracked and feels firm to the touch,” but I found that to be a non-working standard.  My blondies had a matte finish, and I sent them back in for another 10 minutes.   Nothing it seems, can hurt these blondies (EXCEPT FOR OVERMIXING), so cook them for 22 to 25 minutes. Then, let them cool completely for about an hour, if you can. Cut into bars, making sure you give yourself the first one.


Blondie Recipe from Cook's Illustrated,  Chocolate Chips, Perfect Blondie Recipe, Bake Sale Idea, Sheet Pan Cakes
Blondies don’t get respect but they’re worth it.

Hard Lemonade: The Best Tequila Drink for Non-Tequila Drinkers

Tequila, Beer and Lemon Drop Ingredients for this fantastic new cocktail
A tequila-beer cocktail for people who don’t like tequila or beer, made with only three ingredients.


If you’ve ever had the pressure-filled situation of having twenty limes, a bottle of good tequila and a group of assembled guests waiting for delicious margaritas to come out of your kitchen (or bar) then the post is for you.

Because that’s happened to me. A lot.  And no matter what I do, I can’t get it right. The recipes I have tried, whether in books or web sites, fail to produce the same kind of yummy-give-me-more Margaritas that I have experienced at even the worst Mexican-themed bar or restaurant.

One of the reasons I started blogging in the first place was that through knowing people who run restaurants, I gradually understood that in many cases, you COULD NOT produce results like you had in the restaurants.  This is because you weren’t using the same ingredients: they knew secrets about ingredients that make things retain their color (Chinese restaurants use sugar on their greens); had access to certain things you don’t (who’s got a vat of MSG, for instance?), and they use things you wouldn’t think of (I was surprised to find out steakhouses generously coat their steaks with butter to finish them…is that why they’re so good?).

But I had a great experience with a tequila drink at Hungry Mother in Cambridge.   The drink is no longer on the menu, but at the time it was called a #57. It was so spectacular that I couldn’t stop thinking about it days after I had it.   Even when I knew the ingredients, I couldn’t replicate it, so I wrote to them asking for the recipe. To their great credit, they sent it to me, but even after following their instructions, it wasn’t as good as it was there.   Atmosphere to blame, perhaps?

The original recipe was in ounces and called for 3/4 oz of Becherovka, which is a mysterious drink you are unlikely to have in your liquor cabinet; it comes from the Czech Republic is green and has a flavor that is hard to describe.  Ultimately, I couldn’t make my drink taste that good with it, so I dropped it out, and you know what?   I found that by removing the Becherovka, I got it the way I wanted it.  A great tasting,  Hard Lemonade flavored and simple (three ingredients) drink loved by people who don’t like either tequila or beer! (I can provide references if you doubt me).

Robert’s #57

Over ice, pour the following.

  • 2 oz Patron Silver Tequila
  • 5 oz Stirrings Lemon Drop
  • Top with Harpoon UFO White

Mix vigorously and serve.  Now, you might want to play with the ratios to get it the way you like it, and certainly if you are going to make a pitcher, math will be involved.  But I promise you, you will be asked to make it over and over again!