My favorite food from childhood is this delicious porridge, which is served for breakfast in South Indian homes. Similar to polenta but made with creamy wheat cereal, it gives me the utmost satisfaction when I’m down and out.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 36 |
| Yield: | 1 – 10×15 inch pan |
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¼ cups white sugar
- 1 ¼ cups packed brown sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups semisweet chocolate chips (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan.
- In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Spread the batter evenly into the prepared pan.
- Bake for 35 to 45 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 76 mg |
| Sugars | 20 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Great taste, easy to make. I might add coarse sea salt on top before baking next time, as another review suggested.
I read reviews, and decided to use coconut oil, and white chocolate that I chopped up with macadamia nuts. I also used 2 eggs but added 3/4 cup of milk to make it spreadable. Baked 20 mins at 350. They were still a little dry, but had very good flavor. Next time I will put them in a 9×13 pan . I frosted with home made white almond flavored frosting. Very good.
I did follow other’s advice and only used 3/4 cup of each sugar. But with unsalted butter and only 1/2 teaspoon of salt in the recipe, I knew it needed more salt to combat the sweet and to make it more savory. So I sprinkled kosher salt lightly over the top of the batter before I baked it. Let me tell you, those pockets of salt that hits you and compliments the sweet and gives it a punch of flavor is amazing.
Made these per the recipe and they were a hit but made a huge batch!! They dried out fast on the counter top, so be sure to have a crowd to feed if you make them!!!
First of all they were amazing. Instead of chocolate chips I substituted white chocolate chips and added macadamia nuts. Everyone loved them. I will definitely be making them again.
I didn’t really follow the recipe, I followed the comments 🙂 I used 3/4 cup white sugar and 3/4 cup brown sugar. I used 1 tsp of Vanilla Bean Paste and 1 tsp of vanilla. I used only 2 eggs. I used Chipits Salted Caramel Chips. The batter was very dry and crumbly, so I added about 1/4 cup milk until the batter looked right and pressed it into a 15×17 pan and baked for 25 minutes. I checked at 20 minutes and it looked good but I added 5 more to be safe. Replace the chips with White Chocolate and add craisins, and you’ve got an amazing dupe for Starbucks Cranberry Bliss Bars. Soooo good!
Great recipe. We baked it for 35 minutes and pure perfection. Also used white chocolate chips and put a brown butter rum sauce on it can’t explain in words how delicious it was. I am a sweetaholic and let me just say 5 stars is not enough.
This turned out really well. I didn’t add chocolate chips, as we really wanted something truly like a non-chocolate brownie. I did sub 1 cup of each of the sugars for 3/4 c maple syrup and 3/4c honey, and doubled the vanilla. Also I used vegetable oil as we were out of butter. Still turned out great. Very tasty!
I used a 13×9 pan to make them thicker, omitted chips and added pecans and a dash of cinnamon. I was out of vanilla so I used lemon extract instead. They are chewy and delicious!
This is our go-to blondie recipe.
Way too much sugar. They turned out hard and it was a waste of time and ingredients.
I would make it again. So would my 96 year old mother.
Made this last night, but with one modification — i melted the butter to make the brownies chewier – an old truck i learned. I melted the butter and then whisked the sugars and butter until smooth. Then U added the eggs, one at a time until nice and smooth. Then the vanilla which I doubled. Then, the dry ingredients were stirred in just until incorporated. Finally, the chocolate and white chocolate chips. I spread it all out in a 9×13 pan and backed 25 mins. I browned lightly on top with a crispy outside but chewy and dense inside. Kids chomped them up. Very simple. I might it them in a smaller pan next time, just to get them a little thicker. Good basic recipe that can be easily modified.
I made them three times. The first time I made them I added butterscotch and vanilla chips. The second time I made them I used butterscotch chips. The third time I baked them, I made them plain and brought them to the office. They were a hit each time I made them. But, I prefer the first variation with the butterscotch and vanilla chips.
I followed the recipe as is and chose to omit the chocolate chips, They were amazing. My whole family loved them.
It was so good especially when it melts in my mouth. I had to make it for a school project
Made these per the recipe and they were a hit but made a huge batch!! They dried out fast on the counter top, so be sure to have a crowd to feed if you make them!!!
I would totally make these again they are delicious and super easy I also recommend for another delicious touch is adding ice cream on top when served I highly recommend it
I cook with Splenda only so many don’t work out very well but this was excellent. I put butterscotch chips in one half of the pan for my “sugar” people. They loved them even more than the plain. Thank you for a lovely treat 🙂
Love this recipe! Substituted choco chips for reeces pieces and topped with a layer of shredded coconut! Was fantastic! Found 25 minutes was perfect bake time for soft chewy blondie! Will be making this a regular treat!
I ended up making this with only 1cup of white sugar. I also added maple extract in addition to the vanilla. These turned out wonderful. I made one mistake however of using an 8″x8″ pan. It took FOREVER to bake.