More Fun? {blondies}

It’s a toss-up. As a brunette, I like to think that I have a reasonable amount of fun but often find myself wondering if those blondes out there are really enjoying life more than I am. I wouldn’t think so. For one, they may be blonde, but I’m definitely the funniest person I know and they aren’t hanging out with me everyday like I am. (Huh?) I say that we call it even and assume that everyone is having as much fun as the other person (except the blue hairs – you know they’re having the best time).

How is this relevant? Well, it’s not really. But this is also not the end of the post. That would just be weird. This is all just my clever way of relating my approach to life with a recipe for blonde brownies or as I’ve always called them: blondies.

Oh, I get it now.

I love blondies but forgot about them for a while. I used to buy a boxed-mix from the store years ago but I guess I stopped looking and they stopped making (did I buy that much to single-handedly put them out of business? I like to think so). Then one day not so long ago I decided that I wanted to eat those again. And it, as they would say, was on.

I turned yet again to the world’s best baking book to find their recipe for blondies. If you’re looking for a baking cookbook, this is the one to buy. It’s fantastic. I may have just made myself redundant but I feel compelled to disclose this fact as the cookbook has aided me before in my blog-slash-eating-efforts and came in handy yet again for this recipe. I don’t follow it exactly but mostly because I don’t care for white “chocolate” chips and occasionally I leave out the pecans. For this recipe, I’ve added pecans but if you choose to go nutless (what a great slogan for a spay and neuter campaign) just double your chips.

You’ll need:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, melted and cooled
  • 1 1/2 cups light brown sugar, packed
  • 2 large eggs
  • 3 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup pecans, toasted and chopped

Before you get carried away, preheat your oven to 350°F. Prepare a pan either using the ole foil sling method or just grease a 9″x13″ pan with some butter, Crisco or whatever edible lubricant you have handy. I was feeling lazy and went the butter route rather than getting slingy (and it was fine, America’s Test Kitchen).

Whisk together the flour, baking powder and salt together in a medium-sized bowl and set (it) off (from) to the left (y’all).

In a large bowl, whisk the butter and sugar together.

Now whisk in the eggs and vanilla until just combined.

Now you can stir in the flour mixture until just incorporated and then add the nuts and chips.

To be prudent, let me just say, I haven’t recently developed Type II Diabetes.

So now I don’t feel bad for saying I would like to stick my face in that. If I did have Diabetes, I’d probably still stick my face in it but also be sure to tell you that it’s probably not the best decision and that sticking your face in batters, desserts and the like may be unhealthy. And then I wouldn’t try to sell you any drugs. What a tangent! Like THAT would ever happen.

Pour that tastiness into the prepared pan and bake for 22-25 minutes or until a toothpick inserted in the middle comes out (mostly) clean.

Definitely fun. More fun? You tell me.