Blondie recipe
Blondies
1/3c butter
1c brown sugar
1 egg
7/8c flour
1t baking p
1/4c nuts (optional — I don’t use them usually, you could also put in chocolate chips, though that seems totally pointless)
1t vanilla
melt butter, blend in sugar and cool. add egg, combine well. add dry ingredients. add nuts and vanilla. 8×8 pan. 15-20m @ 350
As requested by a bunch of people at Phantom’s.
September 13th, 2006 at 12:51 pm
Yay! Thanks, wolfa.
September 13th, 2006 at 1:10 pm
I’m so happy because I have all of these ingredients. I am off to make blondies. Yum! Thanks!
September 13th, 2006 at 2:59 pm
Thanks, Wolfa! Mmmm… I know what I’m making tomorrow…
September 13th, 2006 at 6:06 pm
7/8 cup of flour? What if I don’t want to get out my 1/8 cup measure and count out 7/8 cup, because I suppose I’m incredibly lazy? What would happen if I just put in a cup . . . or maybe a “scant cup”?
September 13th, 2006 at 6:30 pm
You can scant the cup, or you can use a 1/2 cup measuer that has markings, or you can use the liquid measure which also has markings. It’s not so carefully balanced a recipe though, so scanting the 1 cup should be fine.
September 13th, 2006 at 11:04 pm
I used a scant cup, PK. It worked fine. But the first time around, when I used a Pyrex baking dish and didn’t bother to see if a knife came out cleanly before taking it out? Not so fine. Even if the baby really, really wants to nurse, I recommend not taking it out of the oven at 20 minutes unless you do the clean knife test first!
September 14th, 2006 at 5:36 am
This is shallow, but I scrolled through all the whines at Phantom’s barely reading anything just in search of this recipe. So, thanks! Now I can go back to the whines.
September 14th, 2006 at 10:59 am
Yay!!! Thank you!!!
And apologies for the heresy. But, c’mon: It’s like chocolate chip cookies in bar form! The best of all possible worlds!
December 3rd, 2006 at 8:09 pm
a true scant cup is a cup minus 2 tbls which is in fact 7/8 of a cup.