“The only think I like better than talking about Food is eating.”
John Walters
John Walters
According to old cookbooks, blonde brownies (also known as “Blondies“) predated chocolate brownies, though under different names. The primary ingredients of blondies (brown sugar/molasses and butter) compose butterscotch, a candy that was popular in America in the mid-19th century. Some 19th century American cookbooks contain recipes that combined traditional butterscotch ingredients with flour and a leavening agent (baking powder or soda). Presumably, these recipes would have produced something similar to the blonde brownies we enjoy today.
from Epicurean Escapism
Ingredients:
2/3 cup vegetable oil
2 1/4 cups light brown sugar
2 2/3 cups plain flour
3 eggs
2 teaspoons baking powder
1 teaspoon salt
1 cup chocolate chunks
2 1/4 cups light brown sugar
2 2/3 cups plain flour
3 eggs
2 teaspoons baking powder
1 teaspoon salt
1 cup chocolate chunks
1 cup chopped walnuts; optional
Method:
Preheat oven to 180C.
Grease a 13×9 inch baking pan or line the pan with parchment paper.
In a large bowl, mix together oil and brown sugar. Then add the eggs one at a time and beat until smooth.
In a separate bowl, sift together dry ingredients and then add them to the brown sugar mixture. Mix well.
Stir in chocolate chunks & walnuts, if using.
Spread batter into prepared baking pan. Batter will be thick!
Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Remove from oven and let cool. Cut into squares as desired.
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