Friday 6th of August 2010 07:10 AM
There's another blonde in Randy's life.
The blonde in question is a brownie. Admit it. I had you going there for a minute.
These Blonde Brownies are chockful of yummy ingredients - mini semi-sweet chocolate chips, white chocolate chips and macademia nuts. Best of all, these bar cookies can be mixed up quickly and easily.
You don't have to take the time to decorate them. But if I am taking them to a friend's house or to a potluck, I think it's fun to dress them up a bit. After they are cool, I cut them into bars. Separate them out on a waxed-paper-lined cookie sheet. Then use a decorator's bag and pipe melted white almond bark diagonally across each bar. I like to sprinkle on cute sugar shapes just for added color. For the 4th of July, I used red, white and blue stars. For a recent potluck, I just sprinkled with flower shapes.
I'm sure you could drizzle the almond bark without separating the cookies. But then you would be more likely to mess up the decoration when you removed them from the pan.
Here's another photo so you can see how yummy they look on the side, too. Enjoy!
Blonde Brownies1/2 cup butter, softened (no substitutes)
3/4 cup granulated sugar
3/4 cup brown sugar
2 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup white chocolate chips
1 cup semi-sweet mini chocolate chips
1 cup macadamia nuts (opt.)
Cream together the butter and sugars. Add eggs and vanilla, mixing well. Combine dry ingredients and add to creamed mixture. Stir in white and chocolate chips. Spread in a 9- by 13-inch pan. Bake at 350 degrees for 25 to 30 minutes or until browned.