Everyone loves a good brownie. They're easy to make, easy to transport, and easy to serve. When they are done correctly - moist, chocolately, and just a little chewy - they are heaven. But I've recently become fond of Blondies, bar cookies that have a similar texture to brownies, but are flavored with vanilla and brown sugar instead of chocolate. They're a cinch to make, especially for a crowd. The best thing about Blondies is that a good base recipe can be customized in lots of ways. You can add chocolate chips, toffee bits, candy bar pieces, or any number of flavors you enjoy.
Blondie batter is rich and dense. It's more like a cookie dough than a cake batter because it is leavened with baking soda instead of baking powder, and doesn't have liquid added. It's important not to over-bake the bars because they will become dry. You want to bake them at a slightly lower temperature (340 degrees) and bake them only until they are just set.
Today I'll give you a nice basic recipe along with a few variations. I made the Butterfinger Blondies for the first time today. I'll be taking them to a church dinner tonight, and I'm hoping they'll go over well. I've made the Cinnamon Toast Blondies for my teens and their friends. Huge hit! Everyone loves cinnamon toast, with that crunchy, buttery layer of cinnamon sugar. These Blondies are reminiscent of the childhood treat, with a slathering of melted butter and a crisp cinnamon sugar top - they make you feel all warm and comforted.
1 stick butter, softened
1/2 cup vegetable oil
3/4 cup brown sugar
1/2 cup granulated white sugar
1/4 cup honey, agave syrup, or cane syrup
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
2 2/3 cups all purpose flour
Cream butter together with oil, sugars, honey or syrup, vanilla, and eggs until fluffy. Mix dry ingredients together and then combine that mixture with the wet ingredients until smooth. Spread batter into a greased 9x13 baking pan. Bake for 25-27 minutes at 340 degrees.
Chocolate Chip Blondies
Add 1 to 1 1/2 cups semi-sweet or bittersweet chocolate morsels to the basic batter.
Add 1 to 1 1/2 cups white chocolate morsels to the basic batter.
Add 1/3 cup peanut butter to the basic batter. Chop up 1 bag of fun-sized Butterfingers (16 mini bars). They'll chop more easily if frozen first. Divide candy bits in half. Add 1 tablespoon of flour to half the bits, and fold into the batter. After baking and cooling the Blondies, frost with Peanut Butter Icing (recipe follows) and sprinkle remaining Butterfinger bits evenly over the bars.
Peanut Butter Icing: 1/2 cup peanut butter, 2 cups powdered sugar, 2-3 tablespoons milk. Combine ingredients until smooth and spreadable - about the consistency of pancake batter.
|Cinnamon Toast Blondies|
Cinnamon Toast Blondies
In the last five minutes of baking, pull the bars out and drizzle top with 1 stick of melted butter. Mix 1 cup granulated sugar with 2 teaspoons cinnamon. Sprinkle cinnamon sugar in a thick, even coating over bars. return to the oven for the last five minutes of baking.