My Mother’s Best Blondies
a special feature from Kay Ziplow, co-founder Grandparentslink.com
Each time around Mother’s Day, my mother Charlotte would cook up a batch of these Blondies, which recipe was passed along from her own mother; my grandma Ida. To this day, I can still see my mother in the kitchen wearing her signature-cooking apron as she carefully crafted this yummy dessert. Now it’s my turn; my daughter and her family come for a mother’s day visit, and lo and behold, I am busy making this same batch for them! I don’t’ have the apron, but I have all the love in the world being whipped up into this batch of yummies. Some foods just become a time honored tradition!
PS. My granddaughter looks forward to the secret box of Blondies I make for her to take back home! But, shhhh don’t tell anyone!
What’s your favorite Mother’s Day dessert?
Best Blondies Ever
From Grandma Charlotte*
2 cups all-purpose flour
½ tsp. baking soda
1 cup dark brown sugar (firmly packed)
1 cup salted butter, softened
1 large egg
2 tsp. vanilla extract
1 cup chopped pecans (optional, but we are southerner’s!)
1 ½ cups dark chocolate chips
Preheat oven to 300 degrees. Grease an 8 x 8inch baking pan.
Combine the flour and soda in a medium bowl, and mix well with a wire whisk
(set aside). In a large bowl use an electric mixer to blend the sugar and butter. Add egg and vanilla and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans and chocolate chips. Use a wooden spoon to combine the last two ingredients rather than beating.
Transfer the batter into the prepared pan, and level the top with a rubber spatula. Bake in the center of the oven for 35 – 45 minutes or until toothpick comes out clean. Cool on rack to room temp, and cut into bars.
Note- you’d be really smart… make an extra batch- I guarantee there won’t be anything left.
(You can add variations to this recipe using a ¼ cup sweetened coconut and/or butterscotch chips. Our family loves all the extra stuff we add!)
* My mother Charlotte was a true southerner, born in VA, and loved to bake with pecans and dark chocolate.