Friday, January 22, 2010


Blondies are often called brownies without chocolate, which I find extremely silly; blondies are a dessert with their own unique deliciousness and personality. Whereas brownies, depend on chocolate for their flavor. For blondies it's all about the brown sugar, giving the blondies their distinctive molasses flavor. Chewy, rich, and flavorful blondies, when made right, are an indulgent dessert that are hard to resist.

This is my "go-to" dessert recipe since it only takes about 5 minutes to make and then throw in the oven. I can't count how many times I dashed this together so that last second company could arrive to a freshly baked treat. Plus, it only makes a small batch, so you don’t have to worry about being tempted by dozens of tasty treats lying in wait for you.


•1/2 cup of butter, melted
•1 cup of tightly packed dark brown sugar
•1 egg, lightly beaten
•1 teaspoon of Penzy's Madagascar 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 any flavor chips, or nuts, or Heath toffee bits (mix-ins)


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 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.

Of course this recipe can be doubled for a 13" by 9" pan.

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