Friday, August 20, 2010
Wow! I have been neglecting this blog for a really, really long time. So, I think I'll get back into the swing of things by posting this new blondie recipe that I recently concocted.
For a while now, the blondies I had been making (and had posted about previously) were my husband's favorite, but this new and improved recipe now reigns supreme. What makes them superior? For starters, they're bigger, so you have more to sink your teeth into. They're still just as moist and chewy as ever, but having more blondie per bite is just heavenly. Also, more brown sugar versus granulated sugar has resulted in an even more fabulous flavor. Enjoy!
1/2 cup butter (softened)
1/2 cup shortening (room temp)
1/2 cup granulated sugar
1 cup brown sugar
2 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cups chocolate chips
2 tablespoons butter (softened)
2 cups powdered sugar
1/2 tsp vanilla
2 to 4 tablespoons milk
Preheat oven to 350 degrees and grease 13x9 inch baking pan.
Cream butter and shortening; beat in sugars until fluffy; add egg; beat well.
Combine flour, soda, powder, and salt; add to creamed mixture, mixing well. Stir in vanilla; stir in chocolate chips. Spread in baking pan and bake 30 to 35 minutes.
Meanwhile, make icing. Beat butter and gradually add powdered sugar and milk, alternating the two as you go. Beat in vanilla. Spread over cooled, baked blondies. Or... if you're like me, spread the icing over the blondies while they're still warm and dig right in.