Blondies with Dark Roots

IMG_0488

Compared to the $100 Brownies, you might think that Blondies With Dark Roots sounds sort of cheap and tacky, but trust me they are neither. Picture a rich, decadent bar cookie, sort of like a fat chocolate chip cookie on steroids. The dark roots - chocolate chips of course. There are millions of versions of Blondies, which are basically brown sugar and butter brownies – some people use cooking oil – yuck!

I like these the best partly due to a certain secret (yet about to be revealed) ingredient but mostly because the texture and taste are so perfect. And unlike their extravagant $100 Brownie cousins these babies can be whipped up in only one bowl with one spoon, making for quick prep and even quicker clean-up.

IMG_0476

I’m preparing this batch of Blondies With Dark Roots to take to my neighbors. They have lots of family in town and I’m hoping these will be a welcome addition to the table. Of course since it only involves one bowl, I’ll be whipping up a second batch, first of all to keep Sammy and Richard from whining about not being able to eat the neighbors’ Blondies, and secondly, I’m expecting some pool traffic over the long, hot weekend. You should make some too. You can’t go wrong with these and I bet you have everything you need to make Blondies With Dark Roots in your fridge and pantry. Of course you could leave out the chocolate and just have plain Blondies, but isn’t it more fun to talk about Blondies With Dark Roots – it just makes you smile!

Blondies With Dark Roots

IMG_0483

Ingredients

2 sticks butter, melted

2 cups light brown sugar

2 eggs

½ tsp salt

1 tsp vanilla

1 Tbsp Jack Daniels (secret revealed!)

2 cups flour

1 cup chocolate chips

1 cup chopped pecans, lightly toasted (I do this in the pre-heating oven)

Directions

Preheat oven to 350 degrees.

Spray a 9 x 13 baking pan with cooking spray.

Mix butter and brown sugar to blend.

Add eggs, salt, vanilla, and bourbon.

Stir in flour to combine.

Mix in chocolate chips and pecans.

Pour into prepared pan and bake for about 30 minutes until edges are golden brown and center is set. Cool and cut into 24 generous squares.

IMG_0492


© Deer One Publishing 2021