The Great Blondie (Greyston Bakery)

Cover recipe-  The Greyston Bakery CookbookThe Great Blondie: Copyright 2007

This cookbook had been on my wish list for a long time before I finally acquired it as a Christmas gift.  New York’s Greyston Bakery has quite an interesting story attached to it.  The full title of the book is The Greyston Bakery Cookbook:  More than 80 Recipes to Inspire the Way You Cook and Live by Sarah Kate Gillingham Ryan.
From the inside cover:
In a small storefront cafe in 1982, the Greyston Bakery was born.  The Zen Buddist founders dreamed of a baking business that could feed and nurture the body, spirit and soul while contributing to the struggling local community.  Today the Greyston Bakery is a thriving business that employs local community members whose employment options are limited due to their struggles with addiction, poverty, crime and incarceration.

The cookbook contains Greyston’s traditional recipes, as well as recipes for other treats that were inspired by Greyston originals.  A few that have me salivating:  Raspberry-Ginger Cheesecake, Blueberry Sour Cream Torte, Mocha- Kahlua Cake, Peach Crème Brûlée Tart, Orange-Shortbread Bars and Oatmeal-Maple Bars.  Greyston supplied a simplified version of The Great Blondie recipe for Ben & Jerry’s Blondies are a Swirls Best Friend” ice cream flavor.  Not really your typical blondie recipe, these have added chocolate and butterscotch chips, which turns out to be a good idea.

Print Print Recipe

The Great Blondie

Yield: 2 dozen blondies

Prep Time: 20 min

Cook Time: 30 min


2 cups unbleached all-purpose flour
1 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar, packed
3 large eggs
2 tsp pure vanilla extract
1 cup semisweet chocolate pieces
1 cup butterscotch pieces
1 cup coarsely chopped walnuts


1.  Position a rack in the center of the oven and preheat the oven to 325 degrees F.  Grease a 9x13-inch baking pan or heatproof glass dish.  Line the pan with parchment paper, leaving about 1" of paper overhanging the two long sides.
2.  In a bowl, whisk together the flour and salt to blend.  Set aside.
3.  In the bowl of an electric mixer set on medium speed, cream the butter, granulated sugar, and brown sugar.  Beat in the eggs, one at a time, blending thoroughly and stopping to scrape down the sides of the bowl after each addition.  Mix in the vanilla.
4.  Stir in the flour mixture until well combined.  Stir in 1/2 cup of the chocolate pieces, 1/2 cup of the butterscotch pieces, and 1/2 cup of the walnuts.  Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula.  Sprinkle the remaining chocolate pieces, butterscotch pieces and walnuts evenly over the top.
5.  Bake for 30 minutes, or until a wooden skewer inserted near the center comes out clean.  Set the pan on a wire rack to cool for 15 minutes.  Grasp the edges of the parchment and carefully lift the blondies out of the pan.  Cut into bars.


*The batter is very thick and a little tough to spread onto the parchment (the parchment wanted to move around).  Once you get it all spread out onto the bottom of the pan, it bakes up beautifully.
*When you're doing the spreading of the batter, I'd suggest spraying your spoon or rubber spatula with a little nonstick spray first- it'll be easier to spread and the batter won't stick to the spoon.

  The Greyston Bakery Cookbook by Sarah Kate Gillingham Ryan

The results:

This was such a simple recipe to make- all directions were clear and easy to follow. I tend to hate walnuts but, wanting to stay true to the original recipe, I put them in anyways.  I’m glad I did.  They were wonderful in there, and they didn’ t overpower any of the flavors in the bar. I LOVED this blondie recipe.  And so did everyone around me who tasted it.  I’d make it again & again for sure :)

Did this recipe deserve the cover spotlight?

Yes!  Everything about these blondies was perfect.  If they’re any indication of what the rest of the recipes in the book will be like, I’ll be happy to bake some more things from the Greyston Bakery Cookbook!

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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14 Responses to “The Great Blondie (Greyston Bakery)”

  1. 1

    LJ — February 1, 2010 @ 8:54 am

    Oh yum! This looks great. Love the concept for the blog as well.

  2. 2

    Elle — February 1, 2010 @ 8:59 am

    These look incredible! Secretly, I’m so glad you kept the walnuts in–I love nuts. Plus, they play off of the sweetness in the two chips. I’m a total sucker for Blondies, so I’m bookmarking this one for sure!

  3. 3

    Sara Kate — February 1, 2010 @ 9:02 am

    Hi Lori!

    Thanks for such an enthusiastic review of the cover recipe to my book! And your photo is gorgeous! Greyston is a wonderful organization to support, so I’m glad someone bought you the book for Christmas. I’ll be teaching a class this Friday at the Whole Foods (NYC – Bowery) with recipes from the book.

    Have you tried the steamed lemon cakelets yet? Those are my favorite.

    Sara Kate

  4. 4

    noble pig — February 1, 2010 @ 9:43 am

    I want these now!

  5. 5

    LilSis — February 1, 2010 @ 10:14 am

    These look amazing! I don’t know how you can make recipes like this and stay on your Ten in 10 program. I know I couldn’t do it. I love the butterscotch chips!

  6. 6

    Lori Lange — February 1, 2010 @ 10:17 am

    LilSis- I bake, I taste, and then I give away (as quickly as possible)! And I always chew gum while baking. It’s the only way I can possibly manage to keep any sort of girlish figure, for sure!

  7. 7

    teresa cooks — February 1, 2010 @ 4:38 pm

    I haven’t made these, but I have made several recipes from this book and they’ve all been easy to follow and the results have been great.

  8. 8

    Gale Reeves — February 1, 2010 @ 7:59 pm

    I look forward to your blog posts. They are always honest and interesting. Thanks for testing and sharing.

  9. 9

    Kathleen — February 2, 2010 @ 12:54 pm

    Lori, these sound amazing! I love both of your blogs!

  10. 10

    Sophie — February 5, 2010 @ 9:48 am

    Hello Lori!!

    these blondies look to die for,…drool,…drool,…mmmmm!

  11. 11

    grace — February 8, 2010 @ 3:59 am

    “these have added chocolate and butterscotch chips, which turns out to be a good idea.”

    you had doubts? :)
    great review, lori–my interest has certainly been piqued!

  12. 12

    Double Dipped Life — February 8, 2010 @ 11:00 am

    Yum! We love chocolate and butterscotch, so these will go on the “to try” list asap!

  13. 13

    alisa — February 26, 2010 @ 2:15 pm

    Lori, thanks for sharing (and testing) these great recipes. I just made this one and after 30 minutes, my tester came out clean but the blondies still felt really soft. I thought they might harden while cooling but were still too soft to transfer from the dish to cut. What was the consistency of yours so I know if I should leave them in longer next time? Thanks!

    • Lori Lange replied: — February 27th, 2010 @ 9:58 am

      Alisa, mine were pretty firm. Still tender inside but definitely felt “done” to the touch. Your oven might be a little off so maybe bake a little longer next time?

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