Blonde Brownies
A classic from the kitchen of June Pabst - these bring back all the memories. You can tell by the wear and tear on the recipe it was well loved.
These are like a cakey and yet gooey chocolate chip cookie in bar form. Fairly simple and easy to whip up - I can see why they were a dependable “go-to”. I’ve tested these with gluten free flour with no issue and no reduction to tastiness. As you will see below, I was more sparing in my chocolate chips than Emily was but both batches were good so add as many as you like. Neither of us included nuts! We remember eating them without nuts so we left them without. Enjoy!
Blonde Brownies
1 cup cake flour
1/2 teaspoon BP (baking powder)
1/8 teaspoon soda
1/2 teaspoon salt
1/2 cup nuts chopped
1 cup brown sugar
1 egg slightly beaten
1 teaspoon vanilla
1/2 package chocolate chips
1/3 cup butter
Sift dry ingredients. Add nuts. Melt butter in sauce pan, remove from heat. Add sugar and mix well. Cool slightly. Add egg and vanilla. Add flour small amount at a time, mix well. Turn into 9 inch square pan. Sprinkle chocolate chips over top. Bake 350 for 20 to 25 min. Cool then cut.
