A good baker friend of mine recently made a bold-confession: she does not like the smell of brown sugar. Wait, what? While I respect her candor, I was taken aback by her admission. I love the rich, caramel-fragrance of brown sugar. I thought it was universally-adored.
I was a little unnerved. I pulled my ever-present Domino box out of the pantry and took a deep breath. True story. There I was, in my kitchen listening to Holiday Road on repeat for the nineteenth time, just drinking in the comforting goodness that is the essence of brown sugar. The aroma was strong, earthy and mineral-like from the molasses. Maybe that can be an olfactory turn-off? Humor me. Go dig your canister out of the kitchen cabinet. Breathe deep. Do you like the smell of brown sugar?
After catching a buzz off sugarcane fumes, I decided to bake a batch of Brown Sugar Blondies. These are perfect for a snowy weekend with a cozy mug of hot chocolate!
Also, I can’t wait to try this.
Brown Sugar Blondies
Adapted from Wit & Vinegar
3/4 cup (1 1/2 sticks) butter, melted and slightly cooled
2 cups brown sugar
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp kosher salt
1 cup chocolate chips
1 cup peanut butter chips
Preheat oven to 350.
In a large bowl, mix melted butter and sugar. Add the eggs and vanilla.
Sift in the flour, baking powder and mix until it’s all combined.
Add in chocolate and peanut butter chips.
Spread batter out into a greased 9×13″ pan and bake for 25 minutes, until lightly browned. Remove from oven and allow blondes to cool completely in pan before removing and cutting into squares.
I turned mine into a Blondie Ice Cream Sundae because it’s my birthday!