Blondies

Submitted by Alan in SW Florida

"These cake-like butterscotch/vanilla bars are the "light" alternative to dark brownies."

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 2 dozen bars
• Serves: 24

ingredients

• 88.74 ml margarine or 88.74 ml butter
• 414.03 ml packed light brown sugar
• 9.85 ml vanilla extract
• 2 large eggs
• 236.59 ml all-purpose flour
• 9.85 ml baking powder
• 4.92 ml salt
• 354.88 ml pecans, coarsely chopped

directions

1. Preheat oven to 350 degrees Fahrenheit. Grease 13"x9" metal baking pan. Line pan with foil; grease foil.
2. In a heavy 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With wooden spoon, stir in brown sugar and vanilla, then stir in eggs until well blended. In a small bowl, combine flour, baking powder, and salt; stir into sugar mixture just until blended. Stir in chopped pecans.
3. Spread batter evenly in pan. Bake 30 minutes or until toothpick inserted 2 inches from edge comes out clean. Do NOT overbake; blondies will become firm as they cool. Cool completely in pan on wire rack.
4. When cool, transfer with foil to cutting board. Cut blondies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Reviews

[vtthomas]

Yummy is right! This is the best blondie recipe I have ever tasted! The flavor is on point, and it is just the right amount of chewyness. I will make these again, and they ARE a great alternative to the dark brownie.

 

[Take a Letter Maria]

Wow, this is a great blondie recipe. I made exactly as written except I added about 1/4 cup of mini choc. chips. These came out chewy and yummy, everyone loved them at Easter dinner. Thank you for this great recipe.