Where do you keep your Blondies?

by Anne on September 23, 2010

In a jar, in a box, in a house with a mouse, on a shelf, or hiding in a secret place?

The thing I love with Blondies is making them. The part were the melted butter sugar mixture is melting with the flour and you stir and stir and it feels and look like a whole bowl of caramel. It already looks so good before you bake it, that you get temped to just eat the dough. Plus I think the part with the nuts works better, then in a brownie. I sometimes feel like, nuts are just disturbing a brownie. They belong to Blondies and you can take whatever nuts you want. It’ll always taste right.

Blondies (adapted from Cynthia Barcomi’s Baking Book)


1 2/3 cup (200g) flour
1/4 teaspoon baking powder
a pinch of baking soda
a pinch of salt

1/2 cup plus 1 teaspoon (125g) butter or lactose free margarine
1 cup – 1 tablespoon sugar (190g) sugar
1 tablespoon maple syrup or molasses

1 lightly beaten egg
1/2 cup (70g) chopped Walnuts or Pecans and or 1/3 cup (50g) white chocolate (I used almonds)

Preheat the oven to 375 degrees Fahrenheit (190 Celsius). Grease a 9*x 9 inch baking pan.

Melt the butter in a saucepan till it bubbles, then dump in the sugar and the syrup and stir till combined. Let cool in a big bowl.

Mix the flour with the baking powder, soda and salt and set aside.

When the butter mixture cooled down you stir in the egg and the flour, then the nuts and if you use it, the chocolate.

Bake for 25 Minutes until golden brown and a toothpick comes out clean.

Would you keep them on a boat, would you keep them on a train, or in the rain?

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