Monday, January 31, 2011


So I also baked blondies this past weekend... They really are delish & so versatile. My recipe is fairly easy to remember too because of the measurements. 3/4 is a rule for my blondies- you can sub ANY kind of chips (milk, white, semi-sweet chocolate, butterscotch, etc.) or crushed nuts (walnut, peanut, etc.) or even dried fruit (coconut, cranberries, etc.) The following is just the DeMaria household's favorite mix...

Lishie's Blondies

  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup light brown sugar
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup milk chocolate chips
  • 3/4 cup white chocolate chips

Preheat oven to 350°.

Butter and line a 9x9" baking pan with parchment paper. Butter the parchment paper too. Combine the flour, baking powder & salt in a medium bowl.

Melt the butter; add brown sugars & combine until sugar is melted in. Let the mix cool. Then whisk in the eggs & vanilla until combined. Blend in the flour mixture just until it's combined. ***Lishie-tip- Leave about a TBsp of the flour mixture in it's original bowl & mix in the chips with it. This little bit of flour will help the chips not settle into the bottom of the pan.***  Fold in the chips. Scoop the batter into the prepped pan. Bake for about 25-30 minutes (until a toothpick comes out clean).

Makes 16.

The star of the show:


  1. yes, that's the same tip I gave in my blog re: my chocolate pecan pie. helps a lot!

  2. Yes, I've been doing it since I can remember!

  3. So, had a nightmare where my 7th Grade Home Ec. teacher Mrs. Steadman let me know full well SHE taught me the flour/chip tip! LOL