Blondie Brownies

 Pan: 9" x 13" Light colored aluminum pan

Yield: 24. 2" Brownies

Blondie brownie are the golden cousins of chocolate brownies. Rich with brown sugar 

and butter, they offer a moist, chewy texture with a slightly softer, more tender bite than 

their chocolate counterpart, the brownie.  The moisture in the brown sugar also has something to do with this. I seemed to think that blondies should have the same chewiness but because blondies don't have melted chocoalte in the recipe, they can't be as chewy. I kept trying to achieve this and mae them 3 time before getting to the point where they are as chewy as they can get. On my first attempt, I did the usual suggested high altitude conversions but it came out too cakey. I then removed the baking soda as they don't really need to rise, then I increased the number of yolks and reuced the number of whole eggs as I did when converting my brownies. All the additional egg whites did was to dry them out a bit and make them more cakey, not what I wanted. And I took out the additional tablespoons of flour I usually do in high altitude converstions to reuce the "cakeyness". Here is the the result of four "redos". I am now at peace with the recipe.

Sea Level & High Altitude

Ingredients

• 4 cups all- purpose flourWhy the high-altitude changes?

HIGH ALTITIUDE: Add 3 extra tbsp.

• 1 tsp Kosher salt 

• 3/4 cup unsalted butter, melted and cooled . 

• 1/2 cup vegetable oil

● 2 cus light brown sugar, packed 

• 1 cup granulated sugar 

HIGH ALTITUDE: Reduce by 2 Tbsp. 

4 large eggs 

2 large egg yolks

HIGH ALTITUDE; Add 2 extra yolks

TOTAL EGGS FOR HIGH ALTITUDE: 4 WHOLE EGGS, 4 YOLKS

• 4 tbsp whole milk 

• 1 tsp vanilla extract 

• 2 cups semi-sweet chocolate chips or

or 1 cup semi-sweet chocolate chips & 1 cup toasted walnut

Directions

1. Preheat Convection Oven to 350°F or Conventional Oven to 375 degrees. .

2. Grease baking pan and line it with parchment paper :grease again.

3. In a medium bowl, whisk together the flour and salt. Set aside.

4. In the mixing bowl with paddle attachment, mix the utar, light brown sugar, melted butter and oil. Mix until smooth.

5. Add eggs, egg yolk, milk, and vanilla extract. Mix until fully incorporated. 

6. Gradually add the dry ingredients to the wet ingredients. Stir just until combined — don’t over mix. 

7. Fold in optional add-ins: chocolate chips and/or nuts. 

8. Spread batter evenly in the prepared pan. 

9. Bake for approximately 45 minutes until springy to the touch but stil feels like it is "fudgy"; You don't want to overbake it.

10. Cool completely in the pan on a wire rack before cutting into squares