"No Pressure" Blondies

I know you aren't going to believe me, but I've never made blondies before. (Don't worry, I've eaten my fair share of them so I was well acquainted with their awesomeness.) Seeing I bake a lot, there should be no pressure for the first time I make them, right? RIGHT?!

Wrong. Enter my boyfriend. First of all, his last name is Baker! Then, to make things even more pressure-y, he sent me his grandma's recipe for blondies. A recipe he grew up loving. Blondies he says are the best. He begged his Grandma for the recipe. And little ol' me gets the duty of recreating them.

So, last night I rolled up my sleeves and "dug in" to the making of "THE blondies."

Ha! Just kidding. The pressure didn't drive me to drink. In fact, I really enjoyed making these. I DID have to question my boyfriend about the lack of chocolate chips. I'm used to chocolate chips in my blondies but he informed me that they are so good that no chocolate is needed.

He was right. I had 4 pieces last night alone. These are great and I was super relieved and happy that they turned out so well!

Grandma Baker's Brownies

1 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda
1/8 tsp salt
8 tblspn of butter
2/3cup packed brown sugar
1/4 cup white sugar
1 egg
1 egg yolk
1 tblspn light corn syrup
1 tsp vanilla
1 cup chopped pecans (optional)

Preheat oven to 350 degrees. Line an 8x8 baking pan with tin foil. In a large bowl mix the flour, baking powder, baking soda, and salt and set aside. In a large saucepan melt the butter and bring to a slight boil stirring constantly (about 4 minutes.) Remove from heat and stir in the brown and white sugar until completely blended. Let the butter mixture cool until barely warm and then add the egg, egg yolk, corn syrup, and vanilla all at the same time. Once blended, add mixture to the flour mix and add pecans. Stir until blended and pour into the prepared pan and bake 30 minutes or until golden brown. Cool before eating.

Bake well and prosper!