It’s been awhile since I’ve made a good blondie. I’ve become enamored with them only recently – but their brown sugar chewiness is addicting and I find myself saving more and more blondie recipes.
This one, which is adapted from a recipe by King Arthur Flour, is really unique in that it calls for white whole wheat flour, in addition to all purpose flour. The whole wheat flour gives a nutty taste without being overpowering or obvious, which is always a bonus – especially if you are giving these to children – they won’t know it’s there unless you tell them.
The original recipe, which you can find here, calls for the addition of assorted varieties of chips and nuts – but being the purist I am, I simply used bittersweet chocolate chips.
These were outstanding – and I would definitely make them again soon, if I didn’t have so many other recipes to try!
Crazy Blondies – adapted from King Arthur Flour
1/2 cup butter
2 cups brown sugar, lightly packed
2 large eggs
2 teaspoons vanilla extract
1 cup King Arthur White Whole Wheat Flour
3/4 cup all- purpose flour
2 teaspoons baking powder
1 1/2 cups chocolate chips
Lightly grease a 9 x 13-inch pan and preheat the oven to 350°F. Melt the butter in a large saucepan, add the brown sugar, and stir until the mixture is smooth.
Remove the pan from the heat and allow it to cool to lukewarm. Whisk in the eggs one at a time, then stir in the vanilla extract.
Whisk the flours and baking powder together, then add the dry ingredients to the sugar mixture, stirring to combine. Stir in the chocolate chips.
Spread the mixture evenly in the pan, and bake the brownies for 30 to 35 minutes, until light brown on the edges and top.
Yield: about 2 dozen 2-inch squares.