Blondies (and also...)

Wednesday, December 19, 2007

Blondies are a simple fare, and for some reason usually called brownies without chocolate. But then that sort of eliminates the idea of it being a brownie, or any sort of connection at all. Blondies are an entity of their own. They have the texture of a brownie, but rely on dark brown sugar for their rich and heavy flavor. Often studded with butterscotch chips, walnuts, or chocolate chips they're a decadent treat thats easy to prepare with very minimal ingredients. I personally love them served with vanilla ice cream and a bit of maple syrup and a small glass of rum.

Also, finals are done, and all I can do now is wait and see. However, I have to confess something, there has been a bit of personal issue that has arisen in my life. It's a very difficult change I have to deal with which may affect my posting schedule. I won't drop off the face of the earth, but I will only be posting around twice a week now if I can. It's not permanent, I promise. Just have to take care of some things. =)

Serves 9 / 350 F oven

What You'll Need...
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 of baking soda
pinch of salt
1 cup of all-purpose
1/3 cup of chocolate chips (or walnuts or whathaveyou)

What You'll Do...
1) Preheat the oven to 350F. Prep an 8X8 pan with some butter and flour. 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 chocolate 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.


  1. I looove Blondies. I top mine with meringue before baking them, amazing.

  2. Sac-eats and I are drooling over your blondies photo..mmmmm...

  3. These sounds amazing - I can't wait to try them.

    Congratulations on getting through exams!

  4. I really, really like blondies. I like your recipe because it's simple and doesn't have anything weird going on--I like my blondies basic! Did you come with this one through trial and error?

  5. Julie - Actually I got this on my first try. Lucky lucky I guess. ;)

  6. Yum. These look amazing. Congrats on finishing your term and I hope everything else is ok.

  7. Due to the 47 (ok, I'm exaggerating) cookie exchanges I have this season, these are definitely going on the list!

  8. Ah, blondies! I used to eat them several times a week when I was in high school. I bought them from the local deli, who got them from a local baker. Brownies were always too choclatey, and I am not a huge chocolate eater. Blondies were just right. Gawd, I have not eaten one since the 1980s! What an odd thought...

  9. Those blondies certainly look like something I want to bake for MYSELF for a change. And as for the 'glass of rum', that's definitely 'shibby' add on. Your blog has become part of our life here in New Jersey, "What cupcake are we having today?!!" That being said, I sure hope all is ok, if you need anything, and I think I speak for all who read Vanilla Garlic, we're here for ya if necesary!!

  10. Blondies rock! And your recipe looks quite convertible to gluten/dairy/egg free.

    (Sorry to hear there's a personal issue you must deal with, Babycakes. Hang in there- and take good care of yourself. xoxo)

  11. Never heard of a blondie but looks like a great break from the usual brownies, Would love to try them sometimes. Thanks for sharing:-)
    X M

  12. Love the blondie. I hope everything turns out well for you.

  13. yum, yum and more yum. i love how yours look gooey in the middle!

  14. I made these for Christmas, I added walnuts and butterscotch chips. Let say INSTANT hit. Friends were literally walking through the kitchen, mouth full, waving the blondies, like "OMG - you gotta eat these man!!"


  15. These look oh so yummy! I might wimp out and substitute a glass of cold milk for the rum to wash it all down, but otherwise the recipe is a keeper exactly as it is. Thanks!

  16. Just to let you know, I featured this recipe in my blog (with credit to you, of course). They're so good!

  17. i made these today! added some dried pears and chocolate:

    thanks for the recipe! happy thanksgiving!


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