Indulge in Gooey Perfection: Recreating Chef Kate’s Beloved Goop Blondies (Scaled & Simplified for Home Bakers)
There’s nothing quite like the comforting aroma of freshly baked goods filling your home, and this morning, I embarked on a delightful baking adventure. I finally tried **Chef Kate’s Blondies**, a recipe famously featured on Goop, and I’m thrilled to report that they are absolutely fantastic – truly deserving of the moniker “Good Blondies.” While the original version is a grand affair, designed for a 12×18-inch pan, making it perfect for bake sales, large gatherings, or feeding a hungry crowd, I scaled the recipe down considerably for a more intimate, everyday baking experience. After all, not every craving requires enough blondies to feed an army!
My goal was to capture the essence of what makes these **Goop Blondies** so special, even with some personal twists. The scaled measurements I used are provided below in the detailed recipe, and I also made a couple of flavor substitutions based on what I had readily available in my kitchen. Instead of peanut butter chips, I opted for classic semi-sweet **chocolate chips**, and fragrant toasted **walnuts** took the place of coconut. Despite these minor adjustments, I believe the heart of Chef Kate’s original recipe shines through. What truly elevates these blondies from merely good to absolutely sublime are the **marshmallows**. During baking, they melt into a gooey, sweet layer, creating an irresistible chewy texture and a burst of unique flavor that sets these **marshmallow blondies** apart from standard bar cookies.
One crucial tip that I discovered and wholeheartedly recommend: these **homemade blondies** taste significantly better after they’ve had ample time to cool completely. While the temptation to dig into warm, gooey blondies straight from the oven is immense, patience truly pays off here. Cooling allows the flavors to meld, the marshmallows to set into that perfect chewy state, and the texture to become wonderfully dense and fudgy.
Who is Chef Kate? The Genius Behind Goop’s Culinary Delights
For those curious about the culinary talent behind these delightful treats, **Chef Kate** is a celebrated figure in the Goop food world. Her recipes are known for their accessibility, deliciousness, and often, a touch of unexpected magic – like the marshmallows in these blondies! She contributes regularly to Goop’s extensive food section, bringing innovative and flavorful dishes to home cooks. You can learn more about her and her culinary philosophy by visiting her bio on Goop. Her approach to cooking emphasizes wholesome ingredients and approachable techniques, making even seemingly decadent treats feel achievable in any home kitchen.
The Allure of Blondies: A Delicious Alternative to Brownies
Blondies, often considered the “blonde cousin” to brownies, offer a unique and equally satisfying experience for dessert lovers. While brownies get their rich, dark color and intense flavor from cocoa, **blondies** are typically made with brown sugar, vanilla, and often butterscotch or caramel notes, resulting in a lighter-colored, deeply flavored bar cookie. They boast a chewy, dense texture, often enhanced by various mix-ins like chocolate chips, nuts, or, in this case, a generous scattering of marshmallows. Their versatility makes them a fantastic canvas for creativity – you can experiment with different types of chips, nuts, dried fruits, or even candies to create endless variations. These particular **Chef Kate’s Goop Blondies** stand out due to their distinctive gooey marshmallow layer, which adds an extra dimension of sweetness and chewiness that’s truly unforgettable.
Baking blondies is also a wonderfully forgiving process, making them an ideal choice for both novice and experienced bakers. The key to success often lies in not overbaking them, as this can lead to a dry, crumbly texture rather than the desired fudgy interior. The rich flavor profile, combined with their ease of preparation, makes blondies a perennial favorite for potlucks, parties, or simply a comforting treat at home. And when you add the unique touch of Chef Kate’s marshmallows, you’re truly crafting something extraordinary.
- A Goop Cookie
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- Hershey’s Baking Melts Peanut Butter Candy Bar Blondies
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Recipe: Chef Kate’s Goop Blondies (Scaled Version)
This scaled recipe provides a perfect portion for a smaller household while still delivering all the deliciousness of the original. Prepare to be amazed by the gooey, chewy texture, especially from those magical marshmallows!
Chef Kate’s Goop Blondies
Anna
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Ingredients
- 8 tablespoons unsalted butter, room temperature (114 grams – crucial for a smooth batter)
- ¼ cup plus 2 tablespoons granulated cane sugar (72 grams – for that classic sweet base)
- ¼ cup plus 2 tablespoons dark brown sugar firmly packed (80 grams – provides moisture and a deeper flavor)
- 1 large egg (helps bind the ingredients)
- 1 teaspoon vanilla extract 5 ml (enhances all the sweet flavors)
- 1 cup plus 2 tablespoons all purpose flour (155 grams – the structural backbone of your blondies)
- ¼ teaspoon salt (balances the sweetness)
- ¼ teaspoon baking soda (for a tender crumb)
- ½ cup toasted walnuts coarsely chopped (or use ½ cup coconut for the original flavor profile)
- ½ cup semi-sweet chocolate chips (or use ½ cup peanut butter chips as per Chef Kate’s original)
- ½ cup About ½ cup mini marshmallows (the magical ingredient for chewiness!)
Instructions
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Prepare your oven and pan: Preheat your oven to a steady 350 degrees F (175 degrees C). Choose an 8-inch metal baking pan. For easy removal and cleanup, either grease the pan thoroughly or, even better, line it with aluminum foil or parchment paper, leaving an overhang on the sides. Spray the lined or greased pan with cooking spray to ensure no sticking. This step is essential for clean cuts and presentation.
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Combine dry ingredients: In a medium bowl, whisk together your all-purpose flour, salt, and baking soda. Make sure these dry ingredients are well combined, as this ensures even leavening throughout your blondies. Set this bowl aside for later.
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Cream wet ingredients: In a large mixing bowl, using an electric mixer on high speed, cream together the room temperature unsalted butter with both the granulated cane sugar and dark brown sugar. Beat until the mixture is light, fluffy, and pale in color, typically for 2-3 minutes. This aeration is key to the blondies’ texture. Next, beat in the large egg and vanilla extract, continuing to mix for about 30 seconds, or until all ingredients are thoroughly incorporated and the mixture is smooth and emulsified. With a sturdy mixing spoon or spatula, gradually stir in the reserved flour mixture in three separate additions. Be very careful not to overmix the batter at this stage; stop mixing as soon as the flour is almost fully incorporated. Overmixing can develop the gluten in the flour, leading to tough blondies. Finally, gently fold in your toasted walnuts (or coconut), semi-sweet chocolate chips (or peanut butter chips), and the star of the show, the mini marshmallows. Continue stirring just until all the remaining flour streaks disappear and the mix-ins are evenly distributed.
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Bake to golden perfection: Spread the blondie batter evenly into your prepared 8-inch pan. Using an offset spatula or the back of a spoon can help ensure a uniform layer. Bake for approximately 25 minutes. The blondies are ready when the edges are set and lightly golden, and a toothpick inserted into the center (avoiding a marshmallow) comes out with moist crumbs, not wet batter. Do not overbake, as this will result in dry blondies. Remember, blondies should be wonderfully chewy and slightly gooey in the center.
Tips for the Best Goop Blondies
Achieving truly exceptional blondies involves a few simple considerations that can make all the difference:
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together more effectively with the sugars, creating a smooth, emulsified batter that traps air for a lighter, more tender crumb.
- Don’t Overmix: After adding the flour, mix just until combined. Overmixing develops gluten, which can lead to tough, dense blondies instead of the desired soft and chewy texture.
- Perfect Pan Preparation: Lining your pan with parchment paper or foil, leaving an overhang, makes lifting the cooled blondies out incredibly easy. This also makes slicing much neater.
- The Cooling Factor: As mentioned, patience is a virtue here. Allowing the blondies to cool completely is essential. The marshmallows need time to set and transform into their signature chewy state, and the flavors deepen beautifully. Warm blondies might be tempting but can be overly gooey and difficult to cut.
- Quality Mix-ins: Use good quality chocolate chips and fresh nuts. Toasting your walnuts (if using) before adding them intensifies their flavor and adds a lovely crunch.
- Know Your Oven: Ovens can vary. Keep an eye on your blondies, especially towards the end of the baking time. A perfectly baked blondie will have set edges and a slightly soft center.
Serving Suggestions for Your Delicious Blondies
These **easy homemade blondies** are absolutely divine on their own, offering a perfect balance of sweet, chewy, and rich flavors. However, if you’re looking to elevate the experience, consider these serving suggestions:
- Classic À La Mode: A scoop of vanilla bean ice cream melting over a warm (but not hot!) blondie is a timeless pairing. The contrast of warm and cold, and the creaminess of the ice cream, is simply irresistible.
- A Dollop of Cream: Serve with a generous dollop of freshly whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.
- Coffee Companion: These rich bar cookies are a perfect accompaniment to a hot cup of coffee, tea, or even a glass of cold milk.
- Customized Toppings: Sprinkle with a pinch of sea salt for a delightful sweet and salty contrast, or add a few more mini marshmallows on top right after they come out of the oven for an even gooier topping.
Whether you enjoy them plain or with a fancy accompaniment, Chef Kate’s Goop Blondies, even in this scaled-down and slightly modified form, are guaranteed to be a crowd-pleaser and a new favorite in your baking repertoire. They are truly the **best blondie recipe** for those who appreciate a unique texture and a depth of flavor.
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