Wednesday, September 8, 2010

Blonde Brownies

I had house full of relatives this weekend. We were totally 10 adults and 8 kids living under the same roof for 3 days. It was a lot of work but, was fun too. Just before they were scheduled to arrive, my husband says "Why don't you make blondies that my brother's son liked so much". I look at him, look at the clock and go to pantry to pull the ingredients. I had only 5 minutes to spare and I decided to make  the cake mix blondies. Preheat the oven, gather ingredients, mix them together and pat them into the pan. Oven will be ready by then, bake for 30 minutes. It can't be any faster or easier.

Long story short, kids loved them as usual and when they left, there wasn't many left for my kids who love them so much. So, I made another batch, but did it from scratch. My husband said it tastes better than the cake mix blondies. But, I still am going to use that recipe when I am short of time.

Adapted from here.
Ingredients:
Sifted all purpose flour - 2 cups
Packed brown sugar - 2 cups
Eggs - 2
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - 1 tsp
Butter - 10 TBSP melted
Semi sweet chocolate chips - 1 1/2 cups (1 cup would be just enough too)
Vanilla - 1 TBSP

Method:
In a bowl, whisk together all purpose flour, salt, baking soda, baking powder. Set aside. Preheat the oven to 350 F. Grease a 13 X 9 pan with vegetable oil spray. In another bowl, whisk together melted butter and brown sugar till well mixed. Crack two eggs and beat them in. Add vanilla, stir. Slowly start adding the dry mixture to the wet mixture. Change to a rubber or wooden spatula and stir until combined. Add the chocolate chips and stir further. Pour on to the prepared pan. Push the dough so that it is covering the whole pan. Bake for 25 - 30 minutes. Top will be golden brown. It took 30 minutes for me, but you can check at 25 minutes. Cool in the pan completely. Slice when cool. Technically this gives you 24 pieces, but I always make them smaller so that the kids don't waste. I got 35 pieces out of it.

You could halve the ingredients and bake in a 8 X 8 for thick blondies or use 9 X 9 for average thickness blondies. In that case, bake for 20 - 25 minutes.This stays fresh at room temperature for 1 week. If storing for longer duration, wrap well and freeze.

Happy Baking!! Pin It

11 comments:

  1. Chocolaty and yumm!! I have tasted a couple of cakes made from mixes given by my SIL in the US, but I found them not-so-good. I vote for baked from scratch any day, anytime!!

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  2. wow, they have come out so well. I need to try too :)

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  3. I would love to have one with my cuppa tea now! Delicious brownies!

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  4. Delicious brownies.. Love it..

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  5. Brownies look yummy....my experiment with brownies on hold for a while.....somewhere around last month or may be before that I blindly tried one eggless brownies from one blog(very promising), it turned out more like a cake, i was so much in mood that day that twisted that recipe a bit & made another batch same day, looked like brownies but not very tasty.....& then totally forgot about that now my mind is playing again(browny music....brownies, brownies...)hehehe, got enough baked stuff in the fridge for this week so may be next week I'm gonna try my hands on it again.....

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  6. Blondies looks perfect and delicious!

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  7. Cute and scrumptious brownies..

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  8. Hi,

    Chocolate brownies...yummmmmmmmmmmm...

    Sameena@

    www.myeasytocookrecipes.blogspot.com

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  9. crispy an very chocolaty brownies!!

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