The original recipe is from Taste of Home. I've adapted the original and made a few modifications. Don't you agree that Taste of Home has the BEST recipes?? It seems like every one I've ever made from there turns out wonderful.
As usual, I'll post the modified recipe in it's entirety at the bottom of the post.
First off, preheat your oven to 350. Then, get out two bowls. In our first bowl, we're going to combine:
• 1-1/2 cups packed brown sugar
• 1/2 cup butter, melted (This is where my major modification comes in: I use Imperial 53% vegetable oil spread. I'll explain why below)
• 2 eggs, lightly beaten (I used medium sized eggs without a problem.)
• 1 teaspoon vanilla extract (I use the imitation vanilla extract because I am cheap.)
• 1-1/2 cups packed brown sugar
• 1/2 cup butter, melted (This is where my major modification comes in: I use Imperial 53% vegetable oil spread. I'll explain why below)
• 2 eggs, lightly beaten (I used medium sized eggs without a problem.)
• 1 teaspoon vanilla extract (I use the imitation vanilla extract because I am cheap.)
Mix it all up until it looks like this.
So now you're wondering... why not butter? Why Imperial? a) It was the only thing I had in the fridge at the time. And the box even says "Great for Baking!". Ha. b) The recipe calls for 1/2 cup of butter. A 1/2 cup is a whole stick of butter, and I don't know if you've seen the price of butter recently, but I like to make things stretch and a whole stick of butter used on one dish isn't stretching it in my book. PLUS, I believe that butter would probably make these very flat when cooked. The veg oil spread does provide a bit of density. c) Related to the price of butter - this whole box (4 1/2 cup sticks) is only 79 cents at my local Save-A-Lot. Score in my book! It's this box if you're not familiar.
So back to the baking! haha. In your second bowl, you're now going to combine:
• 1- 1/2 cups of all purpose flour
• 1/2 teaspoon of baking powder (not baking soda!!)
• 1/2 teaspoon of salt
• 1- 1/2 cups of all purpose flour
• 1/2 teaspoon of baking powder (not baking soda!!)
• 1/2 teaspoon of salt
Before combining the two bowls, get 1 cup of chocolate chips ready to go. I use semi-sweet. Combine the flour bowl into the liquid bowl. Mix a little bit, then add your chocolate chips in and continue to mix until the flour is all combined in.
Your oven should be preheated to 350 at this point. This is another modification I did - I used a square glass baking dish (it's either 9x9 or 8x8... I'd tell you but it's filled with these blondies right now ;)) instead of the 13x9 the original recipe calls for. Why? I really wanted dense blondies. These are a little more than an inch thick when they're done and it makes for just a really awesome bite. So lightly grease up your dish, whatever you decide... I use Crisco to grease my dishes for baking. Then, using your spatula, empty the yummy looking mix into the dish.
Oh yum.
After they're done...
In
my household, these don't even last long enough for me to get a decent
picture! haha! You can see the awesome top layer and the dense middle in
this picture though. Enjoy! They're great even days afterwards (if they
last that long! ;))
Chocolate Chip Blondies - Modified for Budgets!
- 1-1/2 cups packed brown sugar
- 1/2 cup butter, melted (Or spread/margarine)
- 2 eggs, lightly beaten (Medium size is fine)
- 1 teaspoon vanilla extract (Imitation is good too)
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (8 ounces) semisweet chocolate chips
In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into either a greased 13-in. x 9-in. baking pan and bake at 350° for 18-20 minutes, or in a smaller square baking pan and bake at 350° for 30-35 minutes. Either way, bake until a toothpick inserted near the center comes out clean.
Thanks for following along!
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