Best Brownies & Blondies “BAR” None!

Helllooooooooo!

It’s been incredibly busy since my last post in September but thankfully, although kept me from the kitchen, were necessary and been all good things! Not only have I created and introduced an updated KitchAnnette logo, but I’ve also updated my own look.

For the past year, I’ve lived as a blondie after a lifetime of being a rich, dark, proud brunette, or brownie. It was an interesting study in how I move through the world, how I see myself, and how the world sees me. Even the color of my eyes changed with the lighter color, which also had an effect on my experiences. Were the highlights a highlight or a fade-out? At the end of the day, I felt like I was “in disguise” and wasn’t at my best, which affected my confidence. I never got quite used to my own reflection. Hmmm… I can write a whole blog post on it (Zennette, anyone?). It had it’s great moments for sure but I’m more “Elizabeth Taylor” than “Marilyn Monroe” – both classics and both fabulous.

Never fear – my confidence is back FULL FORCE! And what better way to commemorate and honor both looks than to give you my classic recipes for the most delicious and desired dessert dishes – Brownies and Blondies!

Here’s how:

INGREDIENTS:
The Brownies:
• 1/2 cup butter, melted
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 2 large eggs, beaten
• 1 tsp vanilla
• 1 cup flour
• 1/2 tsp baking powder
• pinch of salt

The Blondies:
• 1/2 cup butter, melted
• 1-1/2 cups packed brown sugar
• 2 large eggs, beaten
• 1 tsp vanilla
• 1 cup flour
• 1/2 tsp baking powder
• pinch of salt

DIRECTIONS:

The Brownies:
1) Preheat oven to 350°.
2) In a large bowl, whisk butter, sugar, and cocoa together.
3) Add eggs and vanilla and whisk.
4) Mix in the flour, baking powder, and salt. (Optional: add any extras here – chips or candy or nuts of choice). Blend well.
5) Pour into parchment-lined 8”x8″ baking dish and bake for 30-35 minutes or until tester comes out clean. Cool, cut into squares, and serve!

The Blondies:
1) Preheat oven to 350°.
2) In a large bowl, whisk butter and brown sugar together.
3) Add eggs and vanilla and whisk.
4) Mix in the flour, baking powder, and salt. (Optional: add any extras here – chips or candy or nuts of choice). Blend well.
5) Pour into parchment-lined 8”x8″ baking dish and bake for 30-35 minutes or until tester comes out clean. Cool, cut into squares, and serve!

The only difference between both is brown sugar in the blondies and sugar and cocoa for the brownies – that makes them a snap. It’s really key to have a basic, reliable, and scrumptious recipe for these classics. Then make them your own! Add more flavors and textures to either recipe as you like. Chocolate chips, pecans, candy bits, etc. The options are endless.

You’ll love them both – perfect chewy-to-crispy edged ratio, balanced sweetness and richness, and overall yumminess! You won’t find a better brownie or blondie recipe anywhere.

Annette