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Blondie Cookie Bars
Blondies are just like brownies without chocolate
and are usually made with brown sugar.
This recipe found on the package of chips that
I used are spread out and baked on a
“jelly roll” pan,which is just a cookie sheet
that has sides and is about ¾” deep.
Brownies can be either cake-like or fudgy
depending on the recipe ingredients.
These bake up more like cookies except
they are cut into squares to serve like brownies.
THE HISTORY OF BLONDIES Like brownies, blondies originated in the U.S.
We’re just not absolutely certain of their creator.
Blonde brownies predate the chocolate version by about 10 years.
Around 1896, a molasses-flavored bar cookie (no chocolate, cocoa or chocolate chips)
called a brownie appeared.
The name honored the elfin characters called Brownies, featured in popular books,
stories, cartoons and verses of the time by Palmer Cox (the Eastman Kodak Brownie
camera was also named after these elves).
Also according to Food Timeline, the name “Blondie” surfaces in the 1980s.
It was not named for Dagwood Bumstead’s wife.
2¼ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1¾ cups packed brown sugar
¾ cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1⅔ cups chips of your choice
(chocolate, white chocolate, butterscotch, etc.)
⅓ cup chips for top
Combine the flour, baking powder and
salt in a small bowl
Cream/beat the butter together
with the brown sugar in a large bowl
Add the eggs and vanilla and beat together
Gradually beat in the flour mixture
Stir in the 1⅔ cups of chips and spread the
dough into a 10” x 15” jelly roll pan
Sprinkle the remaining chips over the top
and bake in a 350 degree oven for 20 to 30
minutes until the bars are golden brown.
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