Brownies & Blondies, Part 2

So as inexperienced as I am in making brownies, I'm even more inexperienced when it comes to blondies.  The funny part is, I'm not a huge chocolate fan and I like a well-made blondie more than pretty much any brownie I've ever had.  There's also something great about making blondies for other people - they're very unexpected because people don't bake them as much as brownies.

I went back to the Better Homes & Gardens New Baking Book for this recipe.  It's another one bowl (saucepan) recipe, just like the brownies.  The smell of the brown sugar and butter melting together is heavenly...it smells (and tastes!) just like the caramel on the outside of my dad's caramel covered marshmallows.  Once you get those melted together, it takes maybe 10 minutes to finish the recipe, pour it into the 9"x13" pan and put it in the oven.  Super easy, but so good.  They end up having a very strong caramel/butterscotch flavor, which I love.

I didn't make any changes to the recipe at all this time, since it was my first attempt.  I'm thinking about breaking up some toffee bit and sprinkling them on top or mixing them in.  Thoughts?

Blondies

Adapted from BH&G New Baking Book

2 c. packed brown sugar

2/3 c. butter

2 eggs

2 tsp. vanilla

2 c. all purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1 (6) oz. package (1 c.) semi-sweet chocolate chips (I used bittersweet instead, and not nearly a cup.)

1 c. chopped nuts (I did not use nuts at all.)

1. Preheat the oven to 350 degrees Fahrenheit.

2. Grease a 9"x13" pan.

3. Heat the brown sugar and butter in a medium saucepan over medium heat until the sugar dissolves.  Keep stirring - you don't want it to burn.  Let it cool a little bit...I didn't let it cool long enough and ended up with a few little bits of cooked egg.

4. Grab a wooden spoon and sitr in the eggs one at a time.  Add the vanilla, stir, then stir in the flour, baking powder and baking soda.

5.  Pour the batter in the prepared pan and spread it out so it's even (I highly recommend an offset spatula for this kind of thing, but I used my wooden spoon at it worked just fine.)

6.  Sprinkle with the chocolate and nuts, if you're using them.

7. Bake for 25 - 30 minutes, then cool them in the pan on a wire rack and cut them into bars while they're still warm.  Cool them completely in the pan, then try one...they're great.

Note:  I pulled my blondies out right at the 25 minute mark, but I should have left them in for a couple more minutes.  They were a little underdone...still great, but they could've used another minute or so.