January Food Holidays. Lest you think I actually planned ahead and coordinated to bake and post this at the appropriate time, the truth is I originally picked this recipe to try out because the original recipe from Curly Girl Kitchen uses cream cheese for the frosting and I still had a Costco-sized block of cream cheese from my holiday baking season to use up. Hitting National Blonde Brownie Day was pure coincidence. The recipe reads like a chocolate chip cookie in bar cookie form which I traditionally don't make because I prefer chocolate chip cookies as actual cookies, not bars. But I decided to try it anyway and since it technically isn't chocolate and is in bar form, it qualifies as a blonde brownie or a blondie for short. I'm glad I did try it though because this was a nice little blondie. It's more of a chewy brown sugar blondie than a chocolate chip cookie. I added chopped up Twix as well as chocolate chips and that added a little bit of crunch from the shortbread of the Twix.
1 cup (2 sticks) unsalted butter, melted
2 cups packed dark brown sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg (I substituted cinnamon)
optional add-ins - chocolate chips, chopped pecans, etc (I added chocolate chips and chopped up Twix)
Frosting (if you're inclined)
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 teaspoon light corn syrup
- Preheat the oven to 350. Spray a 9 x 13 pan with nonstick spray.
- In a large bowl, combine the melted butter and brown sugar with a whisk until smooth. Whisk in the eggs and vanilla. In a separate bowl, combine the flour, salt, baking powder and nutmeg, then add to the batter. Stir in any add-ins such as chocolate chips or nuts. Batter will be thick.
- Spread evenly in the pan and bake for 25 minutes, until the edges are golden brown but the center still looks a little gooey. Let cool for 30 minutes.
- Combine the softened cream cheese with the powdered sugar and corn syrup until smooth; spread over the still-warm bars. Let cool completely before cutting into squares.