Blondies Recipe
- 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 teaspoon of baking soda
- Pinch of salt
- 1 cup of all-purpose flour
- 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
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 butterscotch 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.
Makes: 9
The brownie actually orginated from the blondie. In 1897 is when historians believe the first modern day blondies were introduced. There are many myths about how the blondie and brownie came to be. For example it is said that a housewife in Maine was baking a chocolate cake one day and she tripped a fell dropping the cake. Instead of starting over she took the broken cake and cut it into pieces and served them as brownies. The modern day blondie orginated in the early 19th century but you can trace its history all the way back to the Renaissance period. They used brown sugar instead and called it gingerbread but that is how the blondie we eat today began.
People eat blondies now in all sorts of different ways. Its the perfect replacement of a brownie if you have chocalate allergies. It is also a lot less rich than eating a chocalate brownie. Blondies are served for dessert and can be kept in the freezer. It is a good dessert to eat all year around you can serve them in the summer and in the winter.
In my family, people are fascincated by the blondie. My older relatives who had never tried anything other than traditional greek dessert love it and always ask my mom for the recipe as if its some exotic dessert that only few know about. The reason why my family makes them all the time is because they're quick, easy to make, and don't make a mess.