Makes 12 servings.
Preparation: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients:
♥ 8 tablespoons (1 stick) unsalted butter
♥ 1 cup flour
♥ 1/2 teaspoon baking powder
♥ 1/4 teaspoon salt
♥ 1 cup brown sugar
♥ 1 egg
♥ 1 teaspoon vanilla
Steps:
Preparation: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients:
♥ 8 tablespoons (1 stick) unsalted butter
♥ 1 cup flour
♥ 1/2 teaspoon baking powder
♥ 1/4 teaspoon salt
♥ 1 cup brown sugar
♥ 1 egg
♥ 1 teaspoon vanilla
Steps:
- Preheat the oven to 350 F (180 C). Grease an 8x8 pan with butter or oil.
- Melt the butter in a saucepan over medium heat. Continue to heat butter until brown. It should have a nutty aroma and be foamy. Set aside in a large bowl.
- Sift dry ingredients (minus sugar) into a small bowl. Whisk.
- In the large bowl, whisk sugar and butter until smooth. Add the egg and vanilla and whisk again.
- Slowly whisk in the dry ingredients until just combined. This will ensure that your blondies aren’t too cakey.
- Pour your batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes.
- Cut the blondies with love and enjoy! ♥
When I was younger, I remember coming home after school, legs aching from the short walk between my elementary school and my house, with a smile on my face despite it. My smile would only grow with the familiar waft of butterscotch, alerting me that my mom had made blondies.
Blonde brownies were a rarity that me and my siblings would devour in two days (at most). I remember always wondering how such delicious things could come from a printed recipe in a big white binder. I always tried to sneak a peek, thinking there must be some magical, secret ingredient like fairy dust or elf tears, because the taste of a blonde brownie is the sweet taste of home.
I remember my first attempt at blondies. I gathered the ingredients and mixing spoons. I set the oven to 350. After half an hour of pouring and mixing, the batter was in the pan and ready for the oven. I put them in and waited anxiously for another half hour. When the blondies were cool enough to cut, I wasted no time getting one on my plate and taking the first bite. As I chewed and swallowed, I realized that, despite the butterscotch smell, the delightful taste, and the soft, crunchy-edged feel, it wasn’t the same. Sitting at the dining room table, I realized that blonde brownies were not the same without three secret ingredients that I never knew because they weren’t simple enough to write in a recipe: love, laughter, and family.
Blonde brownies were a rarity that me and my siblings would devour in two days (at most). I remember always wondering how such delicious things could come from a printed recipe in a big white binder. I always tried to sneak a peek, thinking there must be some magical, secret ingredient like fairy dust or elf tears, because the taste of a blonde brownie is the sweet taste of home.
I remember my first attempt at blondies. I gathered the ingredients and mixing spoons. I set the oven to 350. After half an hour of pouring and mixing, the batter was in the pan and ready for the oven. I put them in and waited anxiously for another half hour. When the blondies were cool enough to cut, I wasted no time getting one on my plate and taking the first bite. As I chewed and swallowed, I realized that, despite the butterscotch smell, the delightful taste, and the soft, crunchy-edged feel, it wasn’t the same. Sitting at the dining room table, I realized that blonde brownies were not the same without three secret ingredients that I never knew because they weren’t simple enough to write in a recipe: love, laughter, and family.