Delicious, chewy, decadent and super easy to make and bake
Blondies I actually prefer to brownies, yet brownies I consider delicious, so if I like blondies more than brownies that means that I consider blondies to be extraordinarily delicious.
Since January 22nd is National Blondies Day, I will re-port my recipe here for making amazing chewy extraordinarily delicious Blondies:
Blondie Eaters have more fun! I simply had to share our family’s tried and true fave blondie recipe which calls for a lot less flour than other recipes mentioned elsewhere. My best blondies recipe include semi-sweet chocolate morsels and are super moist and chewy – perfect for freezing and keep super well (should they last at all) in a sealed container on your counter. Enjoy going Blond…
5 tablespoons butter
3 tablespoons Crisco ( you can use just butter, and simply use 8 tablespoons or one stick of butter)
1 cup light brown packed sugar
2 extra large eggs
3/4 cup plus 2 tablespoons flour (yes I know, off and odd amount, but it works! – the extra 2 tablespoons help offset the extra shortening used along with the fat in the chocolate morsels.)
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate morsels ( or substitute with butterscotch morsels for the super authentic version)
***Optional additional ingredients to add:
1 cup chopped walnuts or nuts of your choice (try salted peanuts or salted mixed nuts – oh yeah!)
1/2 cup raisins
1/2 cup or more of shredded sweet coconut
Tools & Equipment Needed:
8x8x2 greased baking pan
one working oven preheated at 350 degrees
People who are needing their best blondies but bad.
In mixer, cream butter & crisco, then add brown sugar and mix till light and creamed.
Add eggs and beat well till light and fluffy – 1 minute.
Add Vanilla extract, mix briefly once more.
Add flour, salt, baking powder and baking soda. Start mixer slowly at first, then mix till well combined.
Stop mixer and either by hand or slowly with mixer add your preferred additional ingredient chasers (I used just the butterscotch morsels today as photo shows)
Pour and spread batter into greased 8×8 pan and bake on middle rack for 30-35 minutes.
Lick bowl and drool, set timer for 30 minutes.
Let blondies cool, then cut into 9 pieces (or less if you dare – lol) and serve ‘em up.
Dust with a little confectioner’s sugar if you would like for extra decadence at parties.
These truly are a fave recipe of our family, they keep moist really well, are perfect for freezing, and great for sending batches in the mail for the holidays and out to our troops!