Blondies

This recipe is adapted from Betty Crocker's Cooky Book (1963, under the cookie name of "Butterscotch Brownies," p. 11).  It's a simple bar-cookie, but the taste is marvelous and always a big hit at family get-togethers. 

How to make...

1) Prep:
  • Preheat the oven to 350°F
  • Grease the bottom and sides of an 8-inch square glass (Pyrex) baking pan with stick butter (hold a small piece of butter with a paper towel and rub it into the pan).
2) Mix together WET ingredients in a microwave-safe mixing bowl:
  • 1/4 cup unsalted butter, melted and cooled (cut it up in a few pieces into the bowl and microwave it several seconds at a time until it is just melted; then let it cool down at room temperature before adding the other wet ingredients)
  • 1 cup light "golden" brown sugar (packed into the measuring cup)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
3) Mix together DRY ingredients in a separate bowl with a fork or whisk:
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
4) Add the DRY ingredients to the WET ingredients and stir well by hand until thoroughly mixed. Then spread the batter into the baking pan. Smooth out the batter (a silicone spatula works well for this or use your hand placed inside a plastic baggie to pat it smooth). Note, the batter will have the consistency of thick peanut butter.

5) Bake 24 minutes. The timing may vary slightly depending on the oven. If your oven is working right, it should never be less than 22 minutes or more than 26 minutes. I always start watching it through the oven window at about 22 minutes. The batter will puff up during the few minutes just before it's done, and then it collapses. It will be a golden brown. Also, it will be slightly soft but not gooey like batter when done. The toothpick test doesn't really work with this recipe. Betty Crocker says, "Do not overbake!"

6) Allow the pan to cool on a rack. Once it's at room temperature, it can be cut with a sharp knife. Betty Crocker says to cut into bars while warm, but I've always found that it cuts much better if you wait until they are room temperature. Cut along the outer edges to separate it from the pan first, then cut into little bars or squares.

7) Doubling the recipe? I have doubled this and baked in a 9x13-inch rectangle cake pan. Baking time needs about 2 more minutes. If I have enough time on my hands and want to make a larger amount of these cookies, I prefer to bake it twice in the smaller pan (2 small batches) so that there are more "edge" pieces. Plus, the doneness is a little easier to get right with the smaller batch.

Shopping List & Supplies needed...

Ingredients
  • unsalted butter
  • light "golden" brown sugar
  • egg
  • vanilla extract
  • all-purpose flour 
  • baking powder 
  • salt
Supplies...
  • 8-inch square glass/Pyrex baking pan (ceramic may also work well...avoid metal)
  • Microwavable mixing bowl
  • Second mixing bowl
  • Large wooden mixing spoon or large silicone mixing spatula-spoon (I prefer the silicone)
  • Fork or whisk to mix the dry ingredients
  • Measuring cups and teaspoon measures
  • Sharp knife for cutting butter and for cutting the blondies