How is it possible that I have never tasted a blondie in my entire life until recently? I’m starting to wonder if it’s because blondies are illegal in Texas. I have a hankering that Texans might feel that blondies are inferior versions of brownies without chocolate. Do I have to tell you that Texans don’t stand for inferior versions of anything? I can just imagine an old lady with blue hair protesting blondies at a church pot luck whispering “if you ain’t gonna make it right then don’t make it at all.”
Well, I’m going to break the law and share blondies. Blondies are very different than brownies. While brownies are intense and fudgey, blondies are gooey and pleasantly grainy from the brown sugar. Brownies taste best warm, while blondies taste best at room temperature or even a little cold.
Makes 2 large blondies in a 9" x 5" x 3" loaf pan.
- 3 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla
- big pinch of salt
- 1/2 cup flour
- 1/4 teaspoon baking powder
- heaping 1/4 cup of butterscotch chips
- 1/4 cup toasted pecans (optional)
- Preheat the oven to 350°.
- Line a 9” x 5” x 3” loaf pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.
- In a medium bowl, stir together the melted butter and brown sugar with a wooden spoon until well blended.
- Stir in the egg yolk, vanilla, and salt.
- Sprinkle the flour and baking powder evenly on top and stir it together.
- Finally, stir in the butterscotch chips and pecans (if using).
- Bake for 18-20 minutes. Use a toothpick to test for doneness—you don’t want the toothpick to come out dry; some moist crumbs clinging is what you’re looking for. Immediately lift the blondies out of the pan and allow to cool completely on a wire rack before devouring.