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Tuesday, February 23, 2010

Blondies


I posted on Facebook today that I was making blondies, and a lot of people had never heard of them. It turns out that blondies have a long history, and can trace their roots back to ancient times, when Romans, Greeks, and Egyptians made a dense honey cake that resembled today's blondie. Blondies are also known as butterscotch brownies.




Blondies with Chocolate Chips

2 c. packed brown sugar
2/3 c. butter
2 eggs
2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 c. chocolate chips

Grease a 13x9 glass dish or baking pan. In a medium pot, melt butter over medium heat with brown sugar, stirring constantly until the mixture is smooth. Cool slightly--a few minutes. Add eggs, one at a time. Stir in vanilla. Stir in flour, baking powder, baking soda, and salt. Quickly mix in chips, and spread into pan. Your mixture will look swirly and that is okay. They will be delicious. For a traditional blondie, leave out the chocolate. I think things are better with chocolate. That's just my opinion. Bake at 350 for 25-30 minutes. You can test it with a toothpick, but I think if the toothpick comes out totally clean, it means you over-baked them. Mine baked about 27 minutes, and they were perfect.

3 comments:

  1. I like them with pecans or white chocolate chips, too!

    ReplyDelete
  2. Ooh yes!! And if you like snickerdoodles, try these blondies for a nice change.
    http://ovenlove.blogspot.com/2009/04/easter-treat-snickerdoodle-blondies.html
    (I can't believe I am recommending these. They don't even have chocolate in them!)
    Sally

    ReplyDelete
  3. I made those! I even posted about them on here. You complained about them not having chocolate, as I recall...

    ReplyDelete

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