I had coffee with some of my dearest mommy friends this morning.  I brought them some post-Mother’s Day treats, too. Blondies! Blondies – brownies that are not brown because there’s no cocoa powder – are my favorite go-to treats to give. They are just so easy to make and they are oh so good! In fact, last Friday, I made blondies for “Sweet Treats Day” of  Teacher Appreciation Week. I used Chinese to-go boxes for packaging and each of my daughter’s teachers got one.

I baked the blondies in a 15″ x 10″ (?) jelly roll plan. Before I cut the baked product  into bite-sized pieces, it looked like one big slab of blondie. Yum! (Please excuse the red stains on my chopping board. I airbrushed a dragon cake on this baby. :) )

I was able to get 72 pieces out of that one big slab of blondie. Normally, I would drizzle melted chocolate on top of the blondies. But due to lack of time, I wasn’t able to. In not doing so, I saved my friends some extra calories! No harm done!

I love love these to-go boxes. I got them from a craft store. Underneath the boxes, it  says that they are not food safe. So I lined them all with wax paper. You can fit a good number of blondies in the regular-sized boxes.

I also had the smaller and cuter boxes. They can hold about 4 to 5 pieces.

I published the recipe for these blondies on this site years ago, in 2007. I’ll make it easier for you all and just republish the recipe. It is from the Hershey’s Classic Recipes book.



2 cups packed light brown sugar

1 cup (2 sticks) butter or margarine, melted

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon salt

2/3 cup (of each) semi-sweet chocolate chips, peanut butter chips, white (chocolate chips)

chocolate chip drizzle (recipe follows)


1.  Heat oven to 350 degress F.  Grease 15 1/2 x 10 1/2 x 1 inch jelly-roll pan.

2.  Stir together brown sugar and butter in large bowl; beat in eggs and vanilla until smooth.  Add flour and salt, beating just until blended; stir in chocolate, peanut butter and white chips.  Spread batter into prepared pan.

3.  Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.  cool completely in pan or wire rack.  Cut into bars.  With tines of fork, drizzle chocolate chip drizzle randomly over bars.

*Makes 72 bars*

Chocolate Chip Drizzle – In small microwave-safe bowl, place 1/4 cup semi-sweet chocolate chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil).  Microwave at high (100%) 30 seconds to 1 minute; stir until chips are melted and mixture is smooth.

I have not been using peanut butter chips for my blondies. I use 1 cup of white chips and 1 cup of semi-sweet chips.

Would you look at that! My second blog post in 3 days! And I even used a DSLR to take photos! I should keep this up for the next 21 days so blogging becomes second nature to me again. Ha!

Blessings, y’all!

PS: Join my give-away! It ends on Saturday. Go HERE for the details. ;)

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2 Responses to “Blondies”

  1. Dang says:

    Hi! I remember this way back 07, I better try this again! Mwah!


  2. Keith says:

    Those look so yummy! I can’t believe how meticulous you are – those goodies are all perfectly cut. I love your take out box idea. Send some over here please : )


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