I know it’s spring now and I should be thinking about making lemony things or lighter desserts but I can’t get these blonde brownies out of my head. Mark’s been training for a triathlon so we’ve been eating better. Thank goodness that’s over! Well, for a hot minute as we do have two runs in the next four weeks so we can’t go completely crazy with the sweets.
Lucky for us these sweet little squares of deliciousness freeze really well. I can hide them in the back of the freezer for later. I’ll have to bury really well or I’m liable to eat them for breakfast. I really need to work on my willpower.
I’ve had this recipe for years where it sat waiting patiently to be made. I can’t even remember where I got it from but I’m pretty sure it was a cooking party and the salesperson shared a ton of recipes. I went to so many that they’ve all become a blur. I do know we did not make these, however, or my little recipe card would be instantly recognized as one that has been well used. Very well used. I actually didn’t make these for the first time until a couple of years ago. To quote Pretty Woman, “Big mistake, huge.”
And, drumroll please, this recipe is RV friendly and will make a fabulous dessert while on your traveling adventure.
The recipe calls for the flour, baking powder and salt to be sifted together. A sifter is best but if you don’t have one in your RV, you can use a wire whisk. You won’t get it as light as when sifting but you’ll break up the clumps and get some airiness to it.
Preheat the oven to 350. Sift the dry ingredients; set aside.
Mix the softened butter and brown sugar until well combined.
Add the eggs, one at a time, combining with each one. Add vanilla and mix.
Add the flour mix with the mixer on the low speed and mix until combined.
Add the chocolate chips and stir by hand.
Spread into a greased 13 x 9 pan. Bake for 30 minutes or until lightly browned.
Cool completely before cutting. I like my treats on the small side so I don’t feel as guilty when I eat seven. I get 35.
I had a potential disaster while making these today. I didn’t have enough chocolate chips! I know, right? What kind of chocoholic runs out of chocolate chips. Time to improvise because I really didn’t want to go to the store for one thing. I substituted some butterscotch chips which turned out to be a happy mistake. I only needed about 3 ounces to it’s still mostly chocolate but now with a subtle taste of butterscotch. I love it when disaster turns into tasty.
Blonde Brownies
- 2 3/4 cup flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 2 cups light brown sugar, packed
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips Note: if you want the butterscotch taste like what I made today, change the chocolate chips to one cup and add 1/2 cup butterscotch chips. Of course you can vary the amounts as you’d like; I picked this for easy measuring.
- Preheat oven to 350. Sift flour, baking soda and salt. Set aside. Combine butter and sugar with a mixer until well combined.
- Add eggs, one at a time, mixing after each one. Add vanilla and mix.
- Add flour with mixer on low until well combined. Stir in the chocolate chips by hand.
- Spread into a greased 13 x 9 pan and bake for 30 minutes, until lightly browned. Cool completely before cutting. Store in an airtight container.