September 18th, 2014
Excerpt and recipe from The Mom 100 Cookbook by Katie Workman. Photography by Todd Coleman.
Preheat the oven to 350°F. Butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.
Place the butter in a medium-size saucepan and melt it over low heat. Remove the saucepan from the heat, add the brown sugar, and stir until blended, then let cool for at least 5 minutes. Add the vanilla followed by the eggs, one at a time, stirring to mix quickly until well combined, so the eggs don’t cook in the still slightly warm brown sugar mixture.
Combine the flour, baking soda, and salt in a small bowl. Add the flour mixture to the saucepan and stir until combined. Stir in the chips or nuts, if using. Scrape the batter into the prepared baking pan and smooth the top with a spatula. Bake until a wooden skewer or a toothpick inserted in the middle comes out clean, 24 to 28 minutes.
Let the blondies cool in the pan on a wire rack. When cool, cut them into 12 or 24 squares.
Note: You can mix semisweet chocolate and butterscotch chips or add enough chopped nuts to equal one cup if you’re feeling really frisky.