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.
