K's favorite thing to bake is chocolate chip cookies. I know that it is a very first world problem, but sometimes I just can't take anymore cookies. See also: layer cakes. So this fall she has been experimenting with both brownies and blondies. Although we are still searching for our perfect brownie recipe, the recipe below, modified from one on the Ezra PoundCake blog, is both kid and parent approved.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla salt
- 1/2 pound (2 sticks) unsalted butter, melted
- 2 cups packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons rye or bourbon or rum (optional)
- 1/4 cup butterscotch chips
- 1/4 cup semisweet chocolate chips
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the melted butter and brown sugar and stir until smooth. Stir in the eggs, vanilla and rye. Stir in the flour mixture, 1/2 cup at a time. Stir in the butterscotch and chocolate chips.
Scrape the batter into the prepared pan, and smooth the top with a spatula. Bake for 30 to 35 minutes, until the top is golden brown. When the pan is completely cool, use the parchment paper to pull the blondies out of the pan.