Friends Drift Inn Recipes
Moist, Sweet and On the GO!
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Blondie Brownie Recipe
Last Saturday, I made the most glorious Cherry Almond Bourbon Brownies! Sounds good doesn’t it? It is a recipe part Heidi’s from 101 Cookbooks, part Food Network Magazine and part my idea of what Kentucky is all about….bourbon and sorghum. I’ll post that recipe next week for our Bourbon Heritage Month celebration.
The thing is, as wonderfully flavored as the cherry brownies were, they did not hold together. Understand, when I bake brownies on Saturday it is for one reason; the boys in the college football press box. They do not have time for fudgy, ooey gooey want to slap your momma brownies. What they need is something they can quickly refuel with while juggling microphones, computers, binoculars, cameras, and stat sheets.
So, the messy brownies went into the freezer. Sorry boys. I couldn’t even stand the thought of photographing them, they were so raggedy. But I’ve got an idea..giggles. Check back next week.
Pressed for time, I found this quick Blondie Brownie recipe that whips up easily, and bakes for a mere half hour. With unexpected bits of chocolate chips and cashews, these brownies were apparently a big hit. They are a little dense, but that what makes them so great for packing in picnic baskets and tailgate caravans! I think they must have been pretty good. They disappeared at halftime.
Fast and Easy Blondie Brownies Recipe
Inspired by Southern Living
Dessert Recipe, Brownie Recipe, Bar Cookie Recipe, Easy Picnic Recipe, Tailgate Party Recipe
- 1/3 cup unsalted organic butter, softened to room temperature
- 1 cup of firmly packed brown sugar
- 1 egg, organic preferred
- 1 teaspoon of vanilla (I used some Mexican Vanilla Cousin Jenny brought from Texas)
- ½ teaspoon cinnamon
- 1 cup all purpose flour, organic preferred
- ¼ teaspoon baking soda
- Pinch of salt
- 1 cup semi-sweet chocolate morsels
- ½ cup cashews, finely chopped
1. Preheat oven to 350. Line a 9 x 9 baking pan with aluminum foil and grease with butter, leaving foil edges hanging over for “handles” to remove brownies for cooling.
2. Cream butter and sugar. Add egg, vanilla and cinnamon. Stir well.
3. In separate bowl combine flour, soda, and salt; then add to butter mixture. Stir in.
4. Add chocolate chips and nuts, working in. This is a thicker batter than most, making a dense brownie.
5. Plop into baking pan, using a spatula to even out the thick batter.
6. Bake at 350 for about 25 minutes, until a toothpick inserted in the center comes out clean.
Use aluminum foil to lift “cake” from pan and let cool about 25 minutes. I usually get about 25 brownies from this, depending on how big you cut the pieces.
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