Allison's Blondies

My mom's famed blondie recipe.

Fitting I thought for my first post here… a childhood (and adulthood!) favorite, baked with love by my mother. I will never hear “blondie” and not think of her, nor will my children. I love that part.

Tweaked slightly and to perfection from the original Nestlé Toll House recipe, I have been eating these for as long as I can remember. Made weekly for my parent’s Bridge games on Monday nights, hand delivered to a wonderful hotel staff each summer in Cape Cod (who let us use their indoor pool even though we didn’t stay there), given as edible gifts, or served at home spontaneously with a glass of milk.

We moved to St. Louis over ten years ago and she still ships batches back home (Wellesley, MA), to friends, family, and the upholsterer from the local fabric store where she worked as a decorator. They are appreciated and requested by all who enjoy.

Of course, the oldest recipients of this treat will testify that their taste is specific to Allison’s touch and honest generosity… however, the beauty in everything she does is meek and achievable… as long as you are actually grateful while doing so - maybe that’s the key to having something be awesome.

P.S. my little brother and his roommate are going to kill me for sharing this.

Ceramic low bowl by Grace McGuire

Recipe -

1 cup butter (softened or melted)

3/4 cup sugar

3/4 cup firmly packed brown sugar

1 tsp vanilla

1/2 Tbsp kosher salt

2 eggs

2 and 1/8 cup all purpose flour

1 tsp baking soda

1.5 cup high quality chocolate chips

1/2 cup mini chocolate chips for the top

Oven to 350.

Butter a 13”x9” glass or stainless baking pan.

Cream together butter, sugars, vanilla and salt until well blended. Add eggs and mix thoroughly.

Add flour and baking soda and mix well. Add chips. Spread into prepped pan. Sprinkle with mini chips and put in pre-heated oven. Watch after 15 minutes and remove from oven at desired golden top: …light (gooey) or deeper brown (cakey). Cool before cutting. Cool before cutting. Store in sealed glass container in refrigerator. Or store at room temperature with a slice of white bread (it keeps them from drying out).