Unusual Brownies and Blondies

A brownie only needs five basic ingredients: chocolate, butter, flour, sugar, and eggs. They are basically fudgy and chewy. A blondie is similar but without chocolate they substitute a flavor of caramel or butterscotch. This comes from the brown sugar as opposed to the granulated sugar for a brownie.

Each is typically cut into bars and can have add-ins like nuts, fruit, coconut, etc. Both are chewy but blondies are going to taste a bit lighter and feel a little softer.

Nutty Caramel Brownies

Ingredients:

Brownies

• 1 ¼ sticks unsalted butter
• 1 ½ cups granulated sugar
• ¾ cup cocoa powder
• ¼ teaspoon salt
• 2 large eggs, cold
• 2 teaspoons vanilla extract
• ½ cup all-purpose flour
• ½ cup chocolate chips

Center

• 10 ounces chewy caramels or toffee
• ¼ cup evaporated milk
• ½ cup salted peanuts, chopped

Directions:

Brownie batter

• Place butter, sugar, cocoa powder, and salt into a microwave-safe bowl and heat for 1 minute. Stir to combine. Heat for additional time if necessary.
• Add eggs and vanilla. Fold in flour. Fold in chocolate chips.

Center

• Place caramels and milk in a microwave-safe bowl and heat at 30 second intervals, stirring after each heating, until the mixture is all melted and smooth.
• Allow to cool and thicken in the refrigerator for about 30 minutes.

Assembly

• Preheat oven to 350 degrees and line an 8 X 8 inch square pan with parchment paper.
• Spread half the batter into the bottom of the baking pan.
• Fold in peanuts.
• Spread caramel mixture evenly over the batter.
• Top with remaining batter
• Bake for 30 to 35 minutes. Center will still be soft but will firm up as it cools.
• Allow to cool completely (in fridge or freezer) before cutting.

Butterscotch Brownies

Ingredients:

• ¼ cup shortening
• 1 cup light brown sugar, packed
• 1 egg
• ¾ cup flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon vanilla
• ½ cup pecans, chopped, optional

Directions:

• Preheat oven to 350.
• Grease and flour an 8 X 8 square baking pan.
• Melt shortening and blend in brown sugar. Cool.
• Add egg.
• Sift together flour, baking powder, and salt. Add to the batter. Stir in vanilla and pecans.
• Spread in prepared pan. Bake 25 minutes or until a light touch leaves a slight imprint. Do not overbake.

Candy Bowl Blondies

Ingredients:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 cup light brown sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1 large egg
• 1 ½ cups leftover candy

Directions:

• Preheat oven to 350
• Chop candy.
• Melt butter and allow to cool thoroughly. Add brown sugar and vanilla.
• Whisk until smooth and add egg. Whisk to be sure egg is fully incorporated.
• Combine flour, baking soda, and baking powder. Add to wet mixture.
• Do not overmix.
• Fold in chopped candy
• Line an 8 X 8 inch pan with parchment paper and pour in batter. Smooth batter so that it is evenly distributed.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out dry (but may have a few crumbs).
• Cool completely before cutting.

Bourbon Chocolate Chip Blondies

Ingredients:

• 1 box yellow cake mix
• 2 eggs
• 1 stick butter, melted
• ¾ cup semisweet chocolate chips
• ¼ bourbon or dark rum

Directions:

• Preheat oven to 350
• In a large bowl combine cake mix, eggs, and melted butter. Stir until the majority of lumps are gone.
• Add chocolate chips and bourbon. Mix well.
• Spray a loaf pan with non-stick spray. Pour in batter and bake for about 26 to 30 minutes.