Tag Archives: desserts

Dot’s Blondies

As I have received multiple requests for this recipe, I figure I’d better post it for everyone else who was too shy to ask!

Dot’s Blondies are a mom’s secret weapon | The San Diego Union-Tribune

Dot’s Blondies With Chocolate Chips

Makes 2 dozen

  • 2 sticks unsalted butter (plus more for greasing the pan)
  • 1 pound (2 cups firmly packed) light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour (see note)
  • 2 large eggs
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans, optional

Preheat the oven to 350 degrees. Grease a 9-inch-by-12-inch baking pan well with butter. Set the pan aside.

Melt the two sticks of butter in a 2-quart microwave-safe bowl covered with a paper towel. Remove the bowl from the microwave, and add the brown sugar. Stir well. Add the baking powder, salt and vanilla extract, stirring until completely incorporated. Stir in the flour, again stirring until it is well mixed.

Crack the eggs into a small bowl, and beat them well with a fork or whisk. Add the eggs to the batter and stir with a spoon until they are completely incorporated. Stir in the chocolate chips (and the nuts, if using).

Spread the batter in the greased pan. The batter will be stiff and sticky. You may have to spread it to the edges of the pan with the back of a spoon, but don’t worry too much about getting it exactly even, as the batter will spread as it bakes.

Bake until the top begins to get golden brown and the blondies just begin to pull away from the sides of the pan, about 20 to 25 minutes. (Baking time will vary depending on your oven and the type of pan.) Do not overbake. Cool for at least 20 minutes, and cut into small squares. Store in an airtight container or cover well with plastic wrap. These bars freeze very well and improve in flavor after the first day.

Note: To get the proper texture, do not use an electric mixer. You do not need to sift the flour, but spoon the flour into the measuring cup so as not to pack it down too much. Use the spoon handle to brush away extra flour and level the top of the measuring cup.

Start to finish: 7 minutes preparation, plus approximately 20 to 25 minutes baking time and 20 minutes cooling time.

Per blondie: 216 calories (41 percent from fat), 10 g fat (6 g saturated), 38 mg cholesterol, 2 g protein, 31 g carbohydrates, 1 g dietary fiber, 59 mg sodium.

Note: For the housewarming party I doubled the receipe and put it in an 11 x 13 glass pan I believe. I cooked them for much longer than the intended time, trying to get the inside cooked and pulled them out when the edges and top looked like it couldn’t take any more time in the heat. I also made them the day before as I think they need about 12 hours to cool so they don’t fall apart as you try to eat them. They are great hot out of the oven as well though!

No Day Off

My plan of taking the day off to get the house ready for the open house tomorrow really didn’t work out. Not only did I have to go in for payroll this morning, but after coming home in the early afternoon, I had to go back after regular hours to meet a customer. I did get some baking done and some cleaning, just not the huge scores I was originally hoping to get done. I should be able to accomplish the vacuuming that should be done tomorrow morning and I would love to clean the rest of the windows if possible.

There really isn’t much too report from today. I talked to Ryan for the first time in a long time today and he actually came over this afternoon to check things out since he may not be able to make it tomorrow. I finally finished Fools Gold tonight as I was eating dinner (at 10 o’clock mind you). I thought it was pretty good – I don’t know exactly why no one else wanted to watch it.

Well, I think I’m going to call it quits there and see if I can get some sleep tonight. I’m not sure that it is going to be cool enough to have the a/c off tonight, but I’m going to try it. In the worst case, I’ll just get up, close all the windows and turn it on, right?

P.S. I don’t suggest doubling the dot’s blondie’s recipe, unless maybe you do it in a really large pan as it gets too think to really cook well. It still tastes good though, just extra gooey!