Firstly, I don't agree with the brownie without chocolate view. Some brownie recipes call for chocolate chips. Furthermore, there is a distinct different in the taste of brownies and blondies. Brownies rely on chocolate to give it its flavour while blondies rely on brown sugar to give it its butterscotch taste. It wouldn't do justice to either to loosely say "Brownies - chocolate = Blondies" or "Blondies + Chocolate = Brownies".
Brownies are delicious things with gooey centres and pack a punch of chocolate-y goodness. Blondies are tasty sweet things that are moist, buttery and the notes of butterscotch and vanilla make a sweet blend.
But you know what? Let's not get entangled in this whole "Brownie vs Blondie" argument. Just grab a cup of milk, eat them and relish the butterscotch flavour it entails.
Blondies Recipe, from Simply Recipes
Ingredients:
113g butter, melted
190g dark brown sugar(originally 250g)
1 egg, lightly beaten
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
128g all-purpose flour
1/3 cup of butterscotch chips (I replaced with a combination of chopped almonds and chocolate chips)
Method:
1. Preheat the oven to 350°F. Lightly butter and flour an 8inch square pan.
2. Whisk together the melted butter and sugar in a bowl.
3. Add the egg and vanilla extract and whisk.
4.Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
5. Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
