National Blondies Brownie Day is January 22nd
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)
- 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
***Optional additional ingredients to add:
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!