Food historians generally agree that recipes named “brownies” and chocolate brownies – as we know them today- were first introduced in the early 1900’s. According to old cookbooks, blonde brownies (also known as Blondies or Butterscotch Brownies) predated chocolate brownies, though under different names. The primary ingredients of blondies (brown sugar or molasses, and butter) compose butterscotch, a candy that was popular in America in the mid-19th century. Some 19th century American cookbooks contain recipes that combined traditional butterscotch ingredients with flour and a leavening agent (baking powder or soda). Presumably, these recipes would have produced something similar to the blonde brownies we enjoy today.
These blondies came out great. They are crispy on top and chewy in the middle. I strongly suggest that you bake them on a glass baking pan as it makes it much easier to get out of the pan versus the regular steel pans. Also make sure that you are generous with the cooking spray. You’ll love them! This became an instant favorite!
Recipe adapted from MyRecipes.com
Yield: 24 servings (serving size: 2 squares)
2 cups all-purpose flour
2 ½ cups firmly packed light brown sugar
2 teaspoons baking powder
½ teaspoon salt
12 tablespoons unsalted butter
3 medium sized eggs, room temperature
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.
- Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally.
- Pour into a small bowl, and cool for 10-15 minutes.
- Combine butter and eggs, stirring with a whisk.
- Pour butter mixture over flour mixture; stir just until moistened.
- Spoon batter into a 13 x 9-inch glass baking pan coated with cooking spray; smooth top with spatula.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack.
- Cut into 48 squares.
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