Hubby’s Blondies

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These are my hubby’s famous blondies that I’ve been telling you all about. Honestly, I never heard of blondies until my hubby introduced them to me. In a nutshell, they are a vanilla version of brownies. They share the same consistency and density. They are a cross between a cake and a cookie. They are suppose to be fudgy and chewy (as I like them to be). Blondies can be make in many variations. Some people like to incorporate nuts, white chocolate,ginger, and raisins. Not so fancy for these ingredients, my hubby has his own version that is just as yummy. He likes to use semi-sweet chocolate chips instead. This is his signature dessert. Whenever he presents them at social gatherings or events, people will always beg for a recipe. He was magnanimous about allowing me to share this recipe on my blog (it took a little convincing). This easy-to-make dessert can be enjoyed by both adults and kids alike.

For this recipe, you will need:

  1. 1 stick of unsalted reduced fat margarine
  2. 1 cup of packed brown sugar
  3. 1 large egg
  4. 1 1/2 teaspoon of vanilla extract
  5. 1 cup of  all purpose flour
  6. 1/2 teaspoon of salt
  7. 1/2 teaspoon of baking powder
  8. 1 cup of bitter/semi-sweet chocolate chips

Instructions

 

Preheat oven to 350 degrees F. Grease and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang.   Whisk together the flour, baking powder and salt in a medium bowl.

Melt the margarine in a medium saucepan; add  sugar  and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the egg and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, and transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

Yields 18-30 squares

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