I do like a good brownie. But, I love a good blondie. There's just something about the chewiness that comes from cups of brown sugar that is just divine! These blondies from Gooseberry Patch's Big Book of Home Cooking had a little extra added to them: white chocolate chips, pecans, and toffee and caramel bits. As if a plain blondie wasn't good enough...
Now, as a food blogger, I'm constantly pestered by my co-workers at my "real" job as to when they will see more of these samples. So, to show what a nice person I am, I will take a big plate of these to work. I can't be responsible for the ensuing power struggles.
The Best Blondies
Submitted by Elizabeth Cisneros, Chino Hills, CA
1 c. butter, melted
2 c. brown sugar, packed
2 eggs, beaten
2 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. chopped pecans
1 c. white chocolate chips
3/4 c. toffee or caramel baking bits
Line a 13"x9" baking pan with parchment paper. Spray sides of pan with non-stick vegetable spray and set aside. In a large bowl, mix together butter and brown sugar. Beat in eggs and vanilla until mixture is smooth. Stir in flour, baking powder and salt; mix in pecans, chocolate chips and toffee or baking bits. Pour into prepared pan and spread evenly. Bake at 375 degrees for 30 to 40 minutes or until set in the middle. Allow to cool in pan before cutting into squares. Makes one dozen.
I used a combination of Heath toffee bits and these Kraft caramel bits.
Blondies make Mondays better.
Share your recipes on my linky party, Sweet Indulgences Sunday.