Best Ever Blondies-Grab a cup of coffee and give this a try!

by Catherine Ipcizade | More from this Blogger

What's a Blondie, you ask? Basically, it's a lighter-colored version of a traditional brownie. Serve these at your next get together with traditional brownies for great visual appeal.

For this recipe you'll need:

2 ¼ cups sifted all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup (2 sticks) butter, softened

2/3 cup firmly packed light brown sugar

2/3 cup granulated sugar

2 large eggs

2/3 cup light cream

2 teaspoons pure vanilla extract

1 cup semisweet chocolate chips

1 cup peanut butter chips or butterscotch chips...or both!

¾ cup coarsely chopped walnuts, toasted (about 3 ounces)

To make this recipe:

Preheat the oven to 375 degrees

Grease a 13 x 9 inch baking pan with shortening or cooking spray.

In a medium sized bowl, mix together the all purpose flour, baking powder, cinnamon, and salt.

In a large bowl, beat together the butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the light cream and the pure vanilla extract.

At low speed, beat the flour mixture, ½ cup at a time, until blended and smooth. Fold in the chocolate chips, peanut butter or butterscotch chips, and nuts. Spread the batter into prepared pan and smooth the top.

Bake the blondies in a preheated oven until they are golden and a toothpick inserted into the center comes out almost clean. This will take about 25 minutes. Transfer the pan to a wire rack to cool completely. Using a sharp knife, cut the blondies into 24 squares.

**Quick home fix: If you don't have a toothpick, you can use a strand of uncooked spaghetti to see if the brownies are done!

**If you can, place your greased pan into the freezer after greasing, and remove it just before pouring the batter in-this will avoid the butter running and the blondies sticking to the unbuttered area.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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