The snow is starting to melt around here. Since we’re barely into March I’m not taking it too seriously. Did you know that statistically March is the snowiest month in Minnesota? There’s something to keep in mind if you’re ever on Jeopardy. 😉 That’s right, it starts snowing here around Novemberish and doesn’t stop until almost April. Then it’ll be in the 60s for a week. Then it’ll be in the 80s with 70 percent humidity until September. 😄 Ahh, Minnesota: land where you can change your outfit three times a day.
Feline friend Oliver Twist has been loving the melting snow. At first I think he loves to sit by the window and watch the snowflakes falls, but he loves to bird and squirrel watch more, and both critters have been in ample supply lately. Meanwhile Gus has been wandering around the house meowing at random inanimate objects while Pie is pulling a Rip Van Winkle. She’ll wake up in a few years. 😉 Follow your bliss, right?
And I’ll follow my bliss right over to these blondies, thank you very much. 😉 Sometimes it’s the unassuming desserts that really get you. Sure, these are crumbly and tender. But they’re not something you need to face plant into, right? That’s what I thought the first time I made them. Then I took a bite. Then I face planted into them. 😋
It’s about the molasses, my friends. These have that sort of gingerbreadish color due to lovely molasses. And it really adds a great flavor. Deep and rich. Add chocolate chips and I’m pretty much sold. Plus these take about ten minutes to put together so you can be happily chowing down before you know it.
If you want to be really indulgent I’d let them cool down for about a half an hour to forty five minutes after they come out of the oven, cut a nice portion while it’s still a little warm, and stick a scoop of vanilla ice cream right on top. Ah, the goo factor. Almost reminiscent of a skillet cookie. That’s never bad, right? 🙂
These blondies are from the Fat Witch Brownies cookbook by Patricia Helding. If you’re a fan of all things brownie, blondie, and bar, I think you’ll love it!
- 1 stick unsalted butter at room temperature
- 2 large eggs
- 1¼ cups packed light brown sugar
- 1 tbsp molasses
- 2 tsp vanilla
- 1¼ cups unbleached all purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ⅔ cup semisweet chocolate chips
- ½ cup coarsely chopped pecans (optional)
- Preheat the oven to 350 degrees F.
- Butter a nine inch square baking dish with butter, then dust with flour and tap out the excess. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and eggs until combined.
- Add in the sugar, molasses, and vanilla, and mix until completely combined.
- Meanwhile, in a medium bowl sift together the flour, salt and baking soda.
- Mix the dry ingredients into the wet ingredients and gently stir until just combined.
- Add in the chocolate chips and stir by hand to prevent them from breaking up.
- Pour the batter into the prepared pan and make sure it's evenly spread in every corner.
- Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean or with just a few crumbs.