These Blondies are Way More Fun

July 27, 2015

It feels like a long time since I've posted.  Much thanks to Vim for picking up the slack.  That  Avocado Toast was fantastic!  See, here's the thing: my kids have been to various camps over the last couple of weeks, and you know how I don't cook for less than four family members, so no Food Posts.  And it's summer, and I'm not working, so no cute clothes to photograph.  In fact, I'm kind of celebrating the Summer of the Schlummy Mummy.  Of course, this will all change in 3 weeks when school starts again.  Just to give my boys a scare, I took them to Target last  month to see the Back To School bonanza that Target had set up ridiculously early.

 

But this past weekend, one of my oldest childhood friends came up for a visit, so I made some Blondie Brownies to celebrate.  Which was slightly dampened when I discovered that she had gone gluten-free.  "More for me," crowed the Sons.

 These Blondies can be made in one pot, so clean up is easy.  And they taste delish!

 

2 cups packed light brown sugar

2/3 cup butter, cut up

2 eggs

2 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 cup chopped almonds

1/3 cup white chocolate chips.  Or 1/3 cup butterscotch chips.  Or 1/3 cup toffee bits

Or all 3 three - there is no judgment here

 

Preheat your oven to 350.  Grease a 9x13 pan and set aside.

In a medium saucepan, heat the butter and brown sugar over medium heat until butter melts and mixture is smooth, stirring constantly.  

Remove from heat and let cool for a couple of minutes.  Then add the eggs, one at a time.  Add vanilla.  Stir in flour, baking powder, and baking soda.  Lastly add chips/bits.

Spread batter in pan and sprinkly with chopped almonds.

Bake 25 - 30 min, depending on how gooey you like your blondies.

Cool in pan on rack for 10 minutes.  Cut into bars while still warm.

 

 

 

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