Brunette goes Blonde

I'm finally making a conscious effort to update the blog at least once a week. I will also be reviewing restaurants in D.C. especially during restaurant week aka some of the most gluttonous dining experiences of my culinary career.

Its Saturday night. My little and I are playing house (apron included) and made Blondies. LOTS. OF. BLONDIES. We put a spin on the recipe by 1. using various extra "playful" ingredients and 2. making individual blondies in muffin tins as opposed to a pan of bars. Regardless of whether or not you choose to mix up the recipe, these blondies are truly delish!

Traditional Blondies

10 tablespoons unsalted butter- melted and cooled

1 1/2 cup light brown

1 1/2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

Preheat oven to 350 degrees. In a large bowl combine the brown sugar and melted butter. Add one egg and mix. In a small bow mix the second egg and add half of that to the sugar mixture. Stir in vanilla. In a separate bowl mix together the flour, baking powder, salt and baking soda. Stir in the dry mixture to the sugar mixture in small batches. Once it is all combined spoon the mixture into a greased 8x8 baking pan. Bake until the center is solid, about 25 minutes.

OR spoon the mixture into 12 greased muffin tins. Bake for around 20 minutes.

Variations:

S'mores

Mix in 2 handfuls each of marshmallows and chocolate chips, and sprinkle the top with crushed graham crackers

Oreos

Crumble up ~20 Oreo cookies (discard the middle) and mix into batter

Walnuts

Toast 1 cup of walnuts, chop and combine into batter

Sweet and Salty

Mix in 2 handfuls each of crumbled pretzels and milk chocolate chips

My personal favorite was the Nutella Blondie, in which I added a tablespoon of Nutella on top of the Blondie "muffin" before it went into the oven.

Feel free to get creative, but remember to be very liberal with the toppings! :)

Photo Credit: Rachael Holbreich