blondies

If I'm anything like my mother, there will be a disproportionate amount of dessert recipes on this site. Is that really a problem? This recipe is from one of my favorite food blogs, smitten kitchen. On first attempt, I thought they were horrible. Note for you: don't eat while warm! Despite the joys of warm brownies, these blondies are not so great until they're cool, at which point they become fantastic! One of the best things is the infinite amount of options for mix-ins. I've listed a few of my favorites at the bottom. And we can't forget my favorite part---this recipe uses MELTED butter, not softened! So much quicker and easier...

BLONDIES
from smitten kitchen (makes approximately 30 squares)

1 cup butter, melted
2 cups brown sugar
2 eggs
2 tsp vanilla
a pinch of salt
2 cups flour

MIX melted butter with brown sugar. Beat until smooth. Beat in eggs then vanilla. Add salt and stir in flour. Mix in any additions. Pour into a greased 10x10 pan (or 9x13, two 8x8, etc.).

BAKE at 350°F 20-25 minutes, or until set in the middle.

COOL completely, then cut into squares.


POTENTIAL MIX-INS (feel free to try your own combinations):
1-2 cups of chocolate chips
1 cup of white chocolate bits (cut up Dove bars) and 1 cup of dried cranberries
1-2 cups of cut of Dove bars (white chocolate, milk chocolate, and dark chocolate)
1-2 cups of peanut butter chips and chocolate chips
1 cup of shredded coconut and 1 cup of chocolate (consider decreasing the butter by a tablespoon if using coconut)

For snickerdoodle blondies, courtesy of Baking Bites, use white sugar, 1/2 tsp salt, and 1 Tbsp vanilla. After the batter is in the pan, generously sprinkle it with cinnamon sugar. Bake a little longer, 30 minutes or until the edges are very lightly browned. As an added note, you may consider lining the pan with aluminum foil to help remove the bars.