Blondies 2.0: The Remix

Yes, I know. It kind of looked like I fell off the face of the Earth, huh? Well I didn't, so cancel the celebrations! Work has been killing me in a ridiculous way since we went to this new schedule, however, a change is a'comin'! We have yet another meeting tomorrow at 0800 and hopefully this time, it'll go better.

We'll see. Anyway, on to the important stuff!

The last time I made Blondies, I was left feeling very unsatisfied with the finished product. As you may remember, that was the same day as my kitchen accident, so perhaps my tastebuds were all askew from the amount of blood that I lost (Dramatic? Me? No way!).

Regardless, they were mostly a hit at work and I even received a request to bake some more. I wasn't too happy with the recipe that I used, so I found another one to try.

Blondies 2.0

Ingredients:

1 1/2 cups of light brown sugar, packed

1 cup of unsalted butter

2 1/4 cups of all purpose flour

1/2 teaspoon of baking soda

A pinch of salt

2 large eggs

1 teaspoon vanilla extract

Chocolate Chips, optional

Directions:

1.) Preheat oven to 375 degrees.

2.) In a large bowl, melt the butter.

3.) Mix in the brown sugar, stirring until smooth.

4.) Beat in the eggs and vanilla, set aside.

5.) In another bowl, sift together flour, baking soda and salt.

6.) Add dry mix to the sugar mix, a little bit at a time, and mix until a thick batter forms.

7.) Fold in chocolate chips as desired.

8.) Pour into greased 9x13 pan and bake for about 20-25 minutes.

9.) Remove from oven and allow to cool before cutting.
Notes: The last time I made these, I felt like something essential was missing from the recipe. I decided that perhaps it might be the type of brown sugar I used, because the recipe did not specify dark or light brown. This time, I opted to go with the light brown and I feel like these had a much better taste.

 

 

The first batch was pretty much destroyed my the guinea pigs officers within ten minutes of dropping them off to the department. I'm making another batch for tomorrow's meeting and while I'm not 100% sure how these will turn out due to a slight malfunction, I'm satisfied to know that I finally have a delicious go-to Blondie recipe to hold on to!