The weather this weekend was perfect for making my favorite homemade vegetable soup and a little bit of baking. Patrick and I were in the mood for something cakey, but I didn’t feel like putting the time and effort into a cake, especially since we’re going out of town for Thanksgiving in a couple of days. Normally I would make brownies (I love this recipe at All Recipes. They really are the best I’ve made.), but for whatever reason, I wanted to try something different. I decided on Blondies. I found this recipes at Simply Recipes:
Blondies Recipe
Ingredients
- 1/2 cup of butter, melted
- 1 cup of tightly packed dark brown sugar
- 1 egg, lightly beaten
- 1 teaspoon of vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon of baking soda
- Pinch of salt
- 1 cup of all-purpose flour
- 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
Method
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Makes 9 blondies.
I made one substitution to the recipe. I used butter flavored crisco (we had it and I wanted to use it up), which I normally use in my brownies, and those come out perfectly. These didn’t. The blondies took an extra 10 minutes in the oven. As crappy as our old oven is, it’s typically pretty accurate.
I was a little over anxious to try them when the came out and didn’t let them cool 100%. They were kind of mushy.
When they cooled completely, the texture was much better. They were firm, a little chewy, and had that yummy crackly on the outside. BUT, they were too sweet. :/ I’m not sure I’d make this recipe again.
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