All that hiking makes me hungry. And who, after a nice long hike, ever asks for a kale salad? There may be a few folks who will, but what I usually hear are requests for a nice double double hamburger from In-N-Out or some sweet and delicious carbs. So here’s an easy recipe for an oft-requested dessert: blondies. Blondies tend to be described as ‘blond brownies,’ or brownies without the cocoa. I maintain that they’re a dessert on their own merit, with a chewiness that is somewhere between a brownie and a soft cookie. The brown sugar and butter give blondies their flavor, enhanced by whatever mix-inyou decide to add. I typically add butterscotch chips or Rolo candies, but other chocolate candies, nuts, or chocolate chips work well. So without further ado, here is my favorite blondie recipe.
- 1 cup butter (2 sticks), softened
- 2 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup of mix-ins (butterscotch chips, chopped chocolate candies, nuts, or all of the above!)
- 1 teaspoon whiskey, optional
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9″ x 13″ rectangular baking dish with cooking spray or butter.
Cream together brown sugar and butter. Add in eggs, vanilla, and whiskey if desired, and stir until combined. Add flour, baking powder and soda, and salt. Mix together, then add mix-ins.
Pour into your greased pan and spread evenly. Bake for 35 minutes or until set in the center. Allow to cool completely. Cut into squares. Enjoy on its own or with a scoop of ice cream and a good cup of coffee. Serves 16-24.
I usually have all these ingredients on hand at all times, so this recipe is one that I use whenever I need a quick dessert for events or the office. It also cuts cleanly, and is pretty neat as far as hand-held desserts go. I hope you enjoy these blondies as much as we do. Happy eating, from the Haasienda Kitchen to yours!