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National Blondies Brownie Day is January 22nd

January 20, 2010

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.


  1. In mixer, cream butter & crisco, then add brown sugar and mix till light and creamed.
  2. Add eggs and beat well till light and fluffy – 1 minute.
  3. Add Vanilla extract, mix briefly once more.
  4. Add flour, salt, baking powder and baking soda. Start mixer slowly at first, then mix till well combined.
  5. 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)
  6. Pour and spread batter into greased 8×8 pan and bake on middle rack for 30-35 minutes.
  7. Lick bowl and drool, set timer for 30 minutes.
  8. Let blondies cool, then cut into 9 pieces (or less if you dare – lol) and serve ‘em up.
  9. 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!

2 Comments leave one →
  1. jackie permalink
    March 12, 2011 3:58 pm

    I highly suggest dumping about a quarter cup of Bailey’s Irish Creme in before adding the flour, then adding some chopped up toffee & dark chocolate chips. Sometimes I make a Baileys creme sauce to dip or drizzle with. I hate that I’m spelling creme that way but I feel it’s necessary for some reason. Anyway, Bailey’s Blondies make you many friends!

  2. katie permalink
    August 14, 2011 12:32 am

    i had a few things i wanted to comment on (i don’t normally comment on things online, but just in case someone else runs across this recipe):
    1) the cook time (at least in my oven) was closer to an hour. the middle was absolute batter when tested at 30 minutes
    2) they tasted a little salty to me, may have been something about the particular brands of products i used, but if (when) i make the recipe again, i think i would cut back on the salt a little
    3) i will make them again, despite what i said above!!! i couldn’t resist eating one every time i went in the kitchen after i made them. i am partial to blondies, though….
    4) thanks for sharing the recipe!!!

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