Nana's Chewy Blondies!

The Blondie is sort of the brownie's less popular cousin.  However, I am not really sure why, because I love a good Blondie.  I guess it's the whole chocolate factor and how much most people really love chocolate. I am one of those people, but you can't eat chocolate for everything...can you?  Well, you could, but it gets sort of predictable.   This Blondie recipe is my mother's that she has been making for many years.  It's just very basic and easy and the thing I like about it is that you usually have all of these ingredients on hand.  

Now if you look on Pinterest or on other food blogs, they have done just about everything to the poor little Blondie to dress her up and make her more exotic and fun and interesting.  There are M&M Blondie's, butterscotch Blondie's, Blondie's with caramel drizzled on them, Blondie's with white chocolate chips, and macadamia nuts.  There was even a Blondie with dark roots, which was a Blondie with chocolate on the bottom...lol.  Wasn't that just clever?  This is just a plain little Blondie and I think it's good enough as is with it's 1 cup of nuts, but feel free to add in whatever you like...white chocolate chips, dark roots, fancy schmancy nuts that cost a fortune, caramel drizzle...heck I think I might make some for Valentine's Day with those pink and red M&M's myself. 

Here is what you will need for the basic Blondie:

1/2 cup butter, melted (1 stick)
2 cups light brown sugar, packed
2 eggs
1 1/2 cups self rising flour
1 tsp. vanilla
1 cup coarsely chopped nuts (walnuts or pecans are good)


Melt butter over low heat or in microwave.  Mix in the brown sugar.  Stir well.  Add in the eggs.  Gradually stir in the flour. Now add the vanilla and nuts.  Don't use an electric mixer, just a spoon.  

Spread in a 9"x9" pan that has been sprayed with nonstick baking spray for 30 to 35 minutes in a 350 degree oven.
If you want thinner, chewier Blondie's, spread in a 9"x13" pan and bake for 20 to 25 minutes in a 350 degree oven.

Nana's Chewy Blondie's!





Pumpkin White Chocolate Blondies!

   

I have always loved the brownie's cousin, the blondie.  Sometimes, I am not sure that I don't like the blondie even better.  This takes the blondie and changes it up with the addition of pumpkin and white chocolate and the result is so moist and delicious.  This is a simple recipe that you can stir together in no time and even those who say they don't like pumpkin will love it.   Here is what you will need:

1  1/4 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 eggs, beaten
1 cup canned pumpkin puree
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter, melted
1 tsp. vanilla
1 cup white chocolate chips
1/2 cup nuts, chopped (walnuts or pecans)
confectioners sugar to sprinkle the top

Preheat oven to 350 degrees.

Line a 9 inch square baking pan with foil ( I used the Reynolds nonstick)  and spray with nonstick baking spray.

Mix together the flour and seasonings with the baking powder and salt.

With a wire whisk (not an electric mixer) mix together the pumpkin, eggs, sugars and butter.  Add the vanilla.

Whisk the pumpkin mixture into the four mixture.  Fold in the white chocolate chips and the nuts.  Spread in  the prepared baking pan.  Bake for 30-35 minutes. 

Let cool completely.  I like to sprinkle with some powdered sugar or you can melt some of the white chocolate chips and drizzle over the top for a pretty finish.

Pumpkin White Chocolate Blondie's!