I’ll never forget the first time I had a blondie. A group of us had gone out to eat at a chain restaurant, and I was flipping through the dessert menu…and there it was. A blonde brownie topped with chocolate ice cream and caramel sauce. Holy cow, I have to get that I thought to myself and placed an order when the waitress came back. It was glorious. I couldn’t believe that a brownie with no chocolate could’ve been that incredibly delicious, but it really was. I saw the recipe for this in a catalog that came in the mail, and thought about how I haven’t had one of these in a while, and decided to try it out.
As I was explaining to my husband what a Blondie was, I said, “It’s a brownie with no chocolate,” and he responded with, “Gross!” I laughed, and told him that he just might change his mind on that. I took it over to my brother’s house for dinner and dessert, and the way I packed it up was perfect. I baked it in a casserole dish that came with a lid, and took it directly out of the oven and into an insulated casserole dish carrier. It was still nice and warm when we cut into it. Again, we topped it with ice cream and passed it around to family. After we finished, my sister-in-law looked at me and said, “You’re taking that home with you, right?” I laughed. That’s a very big compliment from her, because that means if I didn’t take it with me, she was going to be too tempted to eat the rest of it.
So, I brought it home and cut a piece for my husband, topping it with ice cream and caramel sauce. He inhaled it. I get some sort of strange pleasure out of making believers out of people when they question whether or not a delicious dessert is really going to be that good. I promise, it is. 😉
1 1/2 cups brown sugar
1/2 cup white sugar
2 sticks butter, melted
2 cups flour
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans (optional)
1 cup white chocolate chips
1 cup toffee, caramel or butterscotch baking bits
Grease a 13×9 inch pan and set aside. In a large bowl, mix together butter and brown sugar using electric mixer. Beat in eggs and vanilla until mixture is smooth. Stir in flour, baking powder and salt, mix in pecans, chocolate chips and baking bits. Pout into prepared pan and spread evenly. Bake at 375 degrees for 30 minutes, until set in the middle. Allow to cool in pan before cutting into squares.
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