Hello, Hesperia! I hope you had a great Valentine’s Day. I had Madyson and Brock (my two grandkids who live in Hesperia) over and we made a heart shaped cake, frosted it and put sprinkles all over it. I loved watching their excitement of creating the cake. When their mom and dad came to get them it was more excitement. Then they took their cake home to share.
For February, I decided to share a recipe for blond brownies. They are crunchier than soft, and very tasty. You can use white chocolate chips, which I did that time and it does change the taste. No matter what I do they always are crunchy, so don’t worry — that’s how they turn out.
See you next month.
Charlene’s Blond Brownies
2/3 cup butter, melted
2 cups light brown sugar, packed
2 eggs (or 3 to make them moister)
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chocolate chips (or white chocolate)
1 cup walnuts (optional)
Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray.
Cream together butter and sugar; let cool for a few minutes. Add eggs and vanilla; mix well.
Combine together the flour, baking powder and salt. Stir into the egg mixture. Stir in the chips and nuts — the batter will be stiff.
Pour batter into pan. Bake for 35 to 40 minutes. I baked mine for 30 to 35 minutes. Let the brownies cool and cut into squares.