Our Favourite Blondies

Our Favourite Blondies

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Brownies are still king... but this blondies recipe will give them a run for their money.

We believe (as other food historians do) that blondies are the original brownies. Take a look at our recipe for "Fannie Farmer's 1896 Brownies Recipe", there isn't any chocolate! Chocolate wasn't widespread until 30-40 years later, and was added as a replacement to molasses in the original recipe as tastes changed. 
This is why many people refer to these as 'blonde brownies' or 'blondie brownies'.

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Our Favourite Blondies
Brownies are still king… but this blondies recipe will give them a run for their money.
Ingredients:
  • 1 cup (250 mL) chopped pecans
  • 1½ cups (375 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) salt
  • 12 Tbsp (180 mL) unsalted butter (1½ sticks), melted and cooled
  • 1½ cups (375 mL) packed light brown sugar
  • 2 large eggs
  • 4 tsp (20 mL) vanilla extract
  • 1 cup (250 mL) chocolate chips
Method:
Pre-heat oven to 350° F (180ºC)In a dry fry pan toast nuts over med high heat. When you can smell them they are done - remove from heat and allow to cool. Line a 13x9" baking pan with parchment, leave some overhang to help you lift the blondies out of the pan when they're done. Mix together flour, salt, and baking powder. In another bowl whisk together brown sugar and melted butter. Add eggs and vanilla and mix well. Fold dry ingredients into egg mixture until just combined; do not over-mix. Mix in chocolate and nuts and scrape batter into prepared pan, smoothing out the top. Bake 22 to 25 minutes; do not over-bake. Cool on wire rack before cutting.
Details:
Prep time: Cook time: Total time: Yield: 1 - 13x9" pan
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