Dagwoods- My Favorite “Blondies”

Dagwood Blondie

One of the recipes we made in brownie class the other night, was for blondies. Blondies are the non-chocolate version of brownies. Good blondies are dense, moist, sweet and have a caramel-like flavor. These are VERY good blondies.

The name for this dessert comes from the old comic strip, Blondie. Blondie’s husband is Dagwood. I found this recipe in my Mom’s recipe collection. Not sure where it came from, but the name was funny, so I kept it.

They are easy to make and taste so good. Soft, chewy and just what you want from a Blondie, or a Dagwood.

They aren’t the prettiest dessert I have ever made. They are more dark tan than blonde, but looks can be deceiving. They also puff while baking, then sink down a bit when cooling. Don’t worry, it’s just what they do. You can certainly dress them up with a drizzle of caramel or chocolate. Perhaps a dusting of powdered sugar.

So here is the recipe.

Dagwoods

1¼ c. flour

1½ c. brown sugar

1½ t. baking powder

¼ t. salt

2 eggs

10 T. melted butter

2 t. vanilla

½ c. chopped nuts

½ c. vanilla or butterscotch baking chips, optional

Heat oven to 350 degrees. Grease an 8×8 inch pan. Combine flour, sugar, baking powder and salt in medium bowl and set aside. Whisk eggs until frothy and whisk in butter and vanilla. Make a well in the dry ingredients and add the egg mixture, stirring to blend well. Fold in nuts and chips, if adding. Spread batter in pan and bake 35-40 minutes. Bars should be golden and tester will come out clean or with a few moist crumbs attached. Cool in pan on a rack before cutting.

See, I told you they weren’t very pretty. They do taste good, though.