Blond Brownies

Blond Brownies

Grease a 8"x8"x2" brownie pan; I line the bottom with parchment paper too.
Preheat oven to 350°F.

1/4 cup butter (margarine, shortening or vegetable oil. Butter is better)
1 cup light brown sugar, packed
1 egg
3/4 cup King Arthur flour (it does make a difference to use this brand of flour!)
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup (at least!) bittersweet morsels

Melt butter on low heat, do not burn.  Stir in sugar, cool.  Stir in egg. The idea is not to cook the egg before you start baking.

Measure flour by dipping method, mix in baking powder and salt, use a whisk or fork to be sure you've gotten the baking powder and salt well mixed into the flour.

Mix in the vanilla into the wet ingredients. Mix in the flour, then the chocolate chunks

Spread in pan. Bake for 25 minutes, don't over-bake. The edges should be slightly darker than the center but over-baking will not be good.

Remove and let the temperature drop a little, then using the thinnest knife you've got, cut the brownies.  While a little warm, put a plate over the pan and invert; then make sure the cuts are clean.



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