Andrew 
If you make these they will not last long. I have made two batches of these over the past two days. The first batch I really just made to see if my recipe would work or not. They were eaten up by the end of the day. The second batch of these was made early this morning because they were so delicious that I just wanted another taste. Yes, I ate one for breakfast and I’m sure they will be gone by the end of the day too.
If you have never had a blondie before it is very similar to a brownie. Only blondies are flavored with brown sugar and not cocoa. There are many recipes for blondies. Many of them don’t call for the sugar to be cooked. To me these recipes are more like a cake. They lack the fudgy texture that I think a blondie should have.
Blueberry Blondies
- 2 sticks of butter (1 cup), more for greasing pan
- 2 cups brown sugar, packed
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- zest of 1 lemon
- 2 cups fresh blueberries
Preheat the oven to 350 degrees. In a heavy bottom pot over a medium flame add the butter and brown sugar. Stir constantly until the sugar is melted and the mixture just starts to boil. Then remove it from the heat. Let cool for about 5-10 minutes.
In a mixing bowl combine the flour, baking powder, salt, baking soda, and lemon zest. Whisk together. Then add the eggs and vanilla extract into the slightly cooled sugar mixture. Stir until combined. Then add the remaining dry ingredients and stir until well mixed. The batter will be very thick. Then pour into a buttered 11×13 metal baking dish. Scatter the blueberries over the top.
Then bake for 30-35 minutes. Remove from the oven and allow to cool completely. The center of the pan will still be slightly undercooked. It will firm up as the blondies cool. Then cut into squares and serve.
