Blondies. They are like a brownie in texture and shape but are missing the chocolate. Die-hard chocolate lovers may not agree, but for those who love chocolate chip cookies for their buttery-toffee brown sugar goodness and crave something more substantial and softer, a Blondie fills a basic human need. It’s right up there with eating raw cookie dough…but not really doing it. That wouldn’t be safe.
Blondies are believed to be the first brownies, According to Andrew F. Smith in The Oxford Companion to American Food and Drink (Oxford University Press, 2007). Blondies started in the late 19th century when the addition of molasses to a bar cookie was used to add a darker color. By the early 20th century, chocolate brownies had become the norm. In the mid-century, brownies containing molasses that were a lighter shade were known as blonde brownies and soon after were called the shorter name “blondies”.
Now, add a layer of cinnamon spice on that classic Blondie bar, and you have a winner! These bars are beyond addictive! They are chewy and satisfying with all the butterscotch delightful flavor of a Blondie plus the comforting aromas and tastes that invoke those memories of Grandma's Snickerdoodles. We use a hint of brandy extract in our recipe. It seems to really boost the butterscotch flavor in the bar. Enjoy!