Okay, I admit, the 70 percent more edge part is just based on the pan you use to bake it in, and most people don’t have Baker’s Edge pans. But I do, so that’s what I use to bake mine in. Even if you don’t you should make these blondies in a regular pan. They’re easy, they’re rich and delicious, and they are easily adaptable.
What is a blondie, you ask? A lot of people ask me that question, and the way I like to describe blondies is that they’re chocolate-chip cookies in brownie form.
I doubled the recipe, which resulted in extra-thick blondies. They were hard to cut, but it was worth it.
Blondies, from Smitten Kitchen
- 1/2 stick, or 8 tablespoons, of butter, melted
- 1 cup of brown sugar*
- 1 egg
- 1 teaspoon vanilla
- A pinch of salt
- 1 cup of flour
- Add-ins. I used a whole bag of chocolate chunks for the doubled recipe. You can also use nuts, fruit, or other flavored chips. The possibilities are endless!
- Butter an 8×8 pan
- Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
- Add salt, stir in flour. Mix in any additions.
- Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Let them cool before cutting them.
*I used dark this time, but usually use light. You can REALLY taste the difference. The dark brown sugar blondies were much sweeter and richer than my usual light brown sugar ones, which are also delicious. Use whatever you have, or a combination of the two.