What a heaven-sent recipe, especially for someone like me who loves the texture of brownies, but avoids eating chocolate. The blondie is a wonderful, wonderful contraption -- able to deliver chewiness and crunchiness, without the cacao of a brownie. Simple to assemble, easy to bake, and eminently portable. Highly recommended.
Cooking Light, December 2007
2 c flour
2 1/2 c brown sugar
2 tsp baking powder
1/2 tsp salt
10 T butter
3 eggs (or 3/4 c egg substitute)
Preheat oven to 350.
Combine flour, brown sugar, baking powder and salt in a large bowl.
Place butter in a small skillet over medium heat. Cook 6 minutes, or until lightly browned.
Remove from heat and let cool 10 minutes. Add egg to butter and stir with a whisk.
Pour butter mixture over flour mixture and stir just until moistened. Spoon batter into a 13x9" baking pan coated with Pam. Smooth the top with a spatula. Bake for 30 minutes, or until a toothpick comes out clean.
Cool in pan on a wire rack.