I got this recipe a few years ago from one of my very early readers, Granny Anny of Warm Butter Review, whose presence on the net I really miss. (Note to Granny Anny - you're missed out here in the blogosphere and I hope all is OK!) This is a totally foolproof, amazing blondie recipe that is adaptable in various ways. It also doubles and quadruples well, as I found when I used it professionally when I got my first job out of culinary school.
The original recipe calls for 1 cup of pecans, chopped and toasted and 6oz white chocolate chips. If you want to make a more brownie-like square, you can substitute 1/2 cup flour for 1/2 cup cocoa powder, sifted.
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter, melted and cooled
1 1/2 cups packed brown sugar
2 large eggs, lightly beaten
2 tsp vanilla
1 1/4 cups Christmas-coloured Smarties or M&Ms
1. Preheat oven to 350F and either line a 9x13" pan with parchment or grease & flour it.
2. Combine the dry ingredients in a small bowl.
3. In a larger bowl, combine the eggs, vanilla, sugar, and butter.
4. Add the dry ingredients and fold until combined.
5. Add the candy and spread into the pan.
6. Bake 20 -25 minutes or until light golden. DO NOT OVERBAKE. UNDERBAKING IS BETTER FOR A FUDGIER BLONDIE!
Cut into squares and serve. Or, freeze them in an airtight container until you need to whip them out for a Christmas function.