Posted in Baking With My Ancestors

Brown Sugar Saucepan Blondies

If I’m being honest, I have never been a fan of Blondies. So, when I came across this recipe I didn’t immediately feel the need to bake them. I kept searching for a different recipe to try. As I continued to search, this recipe kept coming back to my mind. Maybe it was time that I finally time to give Blondies another try.

The history of Blondies started during World War II. Women were looking for an alternative to Brownies since chocolate and white sugar were being rationed. It was time to get creative. Originally called “Light Colored Brownies” by Mrs. Alexander George (a home economics teacher turned newspaper columnist), these so-called Brownies replaced white sugar with brown sugar and left out the chocolate completely. As Blondies evolved, bakers included butterscotch chips, pecans, and many other ingredients to make them their own.

Needless to say, after trying these Blondies, I am now a big fan!

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 1/3 cups light brown sugar
  • 1/3 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup chopped pecans, if desired

How-To

  1. Place a rack in the center of the over, and preheat the oven to 350F. Lightly grease and flour a 13×9 baking pan and set it aside.
  2. Place the butter in a large saucepan over medium heat and stir until melted. Add the brown sugar and stir with a wooden spoon until the sugar dissolves and the mixture thickens, about 3 minutes. Turn off the heat. Add the granulated sugar and stir until well combined, 1 minute. Let cool sightly.
  3. Whisk together the flour, baking powder and salt in a medium-size bowl. Add a third of the flour mixture to the saucepan and stir to combine and bring down the temperature of the butter and sugar mixture, 30 seconds. Add half the beaten eggs and the vanilla. Stir to combine, 30 seconds. Add another third of the flour mixture, stir to combine, then add the rest of the eggs, then the last of the flour, and stir until smooth. Turn the batter into the prepared pan and sprinkle the top with pecans, if desired. Place the pan in the oven.
  4. Bake the Blondies until nut brown around the edges and just firm in the center, 20 to 25 minutes. You do not want to overbake.
  5. Remove the pan from the oven, and place it on a wire rack to cool. Score the Blondies into pieces with a sharp knife. When completely cool, slice into pieces and serve. These Blondies keep covered at room temperature for up to 4 days and in the freezer for up to 4 months.

(recipe c/o American Cookies by Anne Byrn)

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