Introduction: Blondies

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This is my third recipe I'm sharing from What's Cooking in Caney Creek? from Caney Baptist Church in Pippa Passes, Kentucky. I've had this cookbook for 15 years and have been making this recipe for about eight of those years.

I needed a quick, easy dessert to take to a potluck and didn't want to have to run to the store. I chose this one because I had all the ingredients it required. It is so simple and easy and turns out so well and it is one of the most versatile desserts I know of. You can substitute almost any ingredient and it still turns out great.

Step 1: Ingredient List

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I'll try to share the substitutions I've used for this recipe with each ingredient

2 cups self-rising flour (you can also use all purpose flour and 3 tsp of baking soda. I have also used Namaste gluten-free flour mix and 3 tsp of baking soda and it worked well)

2 cups brown sugar (you can also use white sugar or a combination of white and brown sugar to equal two cups)

1 cup chocolate chips (I have also used M&M candies in place of chocolate chips, or chopped up chocolate baking squares, chopped up chocolate bars, or just sprinkled some cocoa powder in)

1/2 cup nuts (I usually omit nuts, but you can use any nut: peanut, cashew, walnut, pecan, etc)

2 eggs (My favorite egg substitute is one tablespoon of ground flax seed mixed in three tablespoons of water per egg. Let it sit for about five minutes after you mix it, and I stir it again before I mix it in the batter. I use this as an egg substitute in several of my recipes and it works especially well in this one. Sometimes I use it even when I have eggs on hand.)

2 tsp vanilla (if you don't have it, leave it out. It'll still be okay.)

1 stick margarine or butter (you can also use oil as a substitute, but I almost always have margarine or butter on hand.)

Step 2: Melt Butter

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I usually don't follow melting/softening instructions very closely, but this is a dry batter, so it really is crucial that your butter or margarine is melted.

Step 3: Add Sugar.

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Mix your sugar and melted butter together. (It also works well to combine ingredients in this order.)

You can use a stand mixer, or a hand mixer, but this whips up quickly and easily with just a spoon or fork (as pictured).

Step 4: Add Remaining Wet Ingredients.

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Blend in your eggs and vanilla. I used actual eggs this time, but the flax seed substitute really is great!

Step 5: Add Flour.

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Stir in flour. It helps to do it in batches. Half or one-third at a time.

Step 6: Add in Chocolate Chips and Nuts.

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Finally, blend in chocolate chips, nuts and any other add-ins you choose.

Step 7: Bake

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Spread in a greased 9x13 pan and bake in a 350 degree oven for 30 minutes.

Depending on the consistency you prefer, you may want to increase (or possibly decrease) baking time. I usually end up adding at least five minutes.

Enjoy!

Comments

mrsmerwin (author)2017-08-10

I have a vegan (dating my son) that I bake for. She usually tells me to use a mashed up banana as an egg substitute. I will try out the flax seed trick and if it works it will make it easier for me. I don't keep bananas in the house--nobody but her likes them and they spoil.

AmyK113 (author)mrsmerwin2017-08-10

Yes, ground flax seeds keep for a very long time. :) I hope you like it.
I learned it from a friend who hardly ever has eggs in the house for baking, so she uses it for all of her baking. I have had good luck with it. It does give a faint nutty flavor, but in most breads and cakes, that is welcome. You should also check out my gluten-free, dairy free pumpkin bread if you haven't. It is vegan (you can also use regular flour if you aren't concerned with gluten-free). Thanks for commenting and checking out my recipe.

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Bio: I love words, food, Jesus, traveling, people, hiking, my little family, laughing, sleeping and hot tubs. Not in that order.
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