Baking Sheet by King Arthur, I couldn't help but bake them up this morning...before it gets too hot. My sister had made them last week and raved how good they were, especially for breakfast (it runs in the family!)
One other thing I've changed is that the recipe is called Blueberry Brownies and I think they should be called Blondies. After all, there isn't any chocolate mixed in, although that might not be a bad idea, but nonetheless, the bars have that golden color typical of a blondie--you decide.
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 tsp. vanilla extract
4 large eggs
2 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 cups blueberries, washed and dried
Preheat oven to 350F-degrees. Spray a 9" x 13" baking pan with a non-stick baking spray and set aside.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together thoroughly; scrapping down the sides of the bowl as needed with a rubber spatula. Add the vanilla and the eggs, one at a time, beating well after each addition.
Add the dry ingredients and mix on low just until incorporated. Remove bowl from the stand and fold in the blueberries.
Spread batter into the prepared baking pan and smooth the top. Place in the preheated oven for 35 to 40 minutes. The top of the blondies should appear shiny and the center is set.
I use my springform pan, so removing the sides enables the blondies to cool faster so they can be cut quicker and eaten:-D
Now, the winner of the apron for June is Elaine of Pear Tree Log Please contact me with your mailing address and I will get this off to you asap (before I move, promise!)