Blonde Brownie Day

I'm becoming that nutty lady who works in the next cubicle and keeps track of whacky holidays, then ambushes you on National Hug Day. Or maybe the one who brings in a plate of Blonde Brownies on January 22.  

"Blondies" were very popular in the 1950's.  Now, not so much. They resemble chocolate brownies, but are based on brown sugar instead of cocoa.  

I've never seen them at Starbucks or anywhere else, so if you're in the mood for an old-fashioned treat you'll have to make your own.  Here's a recipe from King Arthur Flour:

1/2 cup butter
2 cups (15 ounces) brown sugar, lightly packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon butterscotch or vanilla-butternut flavor, optional
1/2 teaspoon salt
1 cup (4 ounces) King Arthur White Whole Wheat Flour
3/4 cup (3 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
2 1/2 cups (15 ounces) chocolate, butterscotch, or cinnamon chips; toffee bits, or a combination
1 cup (4 ounces) diced pecans or walnuts

Preheat your oven to 350°F. Lightly grease a 9" x 13" pan. Melt the butter in a medium-sized saucepan. Add the brown sugar, and stir until the mixture is smooth.

Remove the pan from the heat, pour the butter-sugar mixture into a medium-sized bowl, and allow it to cool to lukewarm. Add the remaining ingredients, except the chips and nuts, stirring to combine. Fold in the chips and nuts.

Spread the mixture evenly in the pan, and bake the brownies for 30 to 35 minutes, until they're light brown on the edges and top. Remove them from the oven, loosen their edges with a table knife, and cool completely before cutting. Yield: about 2 dozen 2" squares.