Blondies

Even though I have baked many times, I thought I would start off my blogging with something very easy or at least something that appears easy and is hard to mess up! The Blondies are in the oven now, so the true test of taste has not been completed. I don't like walnuts and neither does my stepson, so I will have to wait for Maurice to get home to do the taste test.

A few hours have passed...

Blondies tasted! Maurice liked them and so did Erin. At first Erin asked why I put so many flipping walnuts in them, but after she tasted the Blondie, she liked the walnuts. I will call this success! I do wish I would have made some without walnuts so I could at least taste and enjoy! In my humble opinion (that is not usually agreed upon), nuts ruin everything!

One tip in the cookbook was to line the bottom of the pan and two opposite sides with foil (and I sprayed with Vegetable Oil) - it made removal of the Blondies so easy! Why didn't I do this before?

Recipe

Ingredients

1 c all-purpose flour

3/4 tsp baking powder

1/8 tsp salt

8 tbs unsalted butter, melted

1 c (packed) light brown sugar

1 egg

1/2 tsp vanilla extract

1 tbs dark rum

2/3 c walnut pieces

1/2 c semisweet chocolate chips

Equipment

8-inch square pan, lined on bottom and two opposite sides

Directions

Preheat oven to 350 degrees, place rack in lower third of oven

Combine flour, baking powder, and salt - stir and set aside

Stir together brown sugar and melted butter. Add egg, vanilla extract, and dark rum to mixture

Stir in flour mixture followed by half of the walnuts 

Spread batter into pan

Top with remained walnuts and chocolate chips

Bake for 25 minutes

Cool 

Cut

I had to bake mine for about 30 minutes - not sure if my oven temp is off or not - I need to buy an oven thermometer.