Our many Castilleja School readers will recognize this recipe, although it appears just once a year. The last minutes we spend at school before the summer vacation are spent eating these blondies, as they are the fonder for many hungry middle schoolers after 8th grade promotion, baked by the inimitable Casti kitchen staff. I can definitely tell you that these blondies are one of the main reasons why Promotion is 10x better than Class Day, a day so boring that they give the sixth graders bingo cards to keep them entertained. After watching two different classes be promoted to the Upper School, it is finally our turn to dress in our finest dress whites and receive fancy diplomas (possibly even make some speeches). I am excited to move on to our next chapter, but I am very sad to be saying goodbyes way too early to several members of the class of 2020. You will be missed! If I could keep everyone at Casti, I would. I know that I will be making a batch of these simply delicious blondies to eat after finals (and some of you may be lucky enough to snag a few). I can easily replicate the simple, sweet and toffee-y (yes that is totally a word) flavor of these yummy treats, but not the feeling that yet another year has ended and another era is about to begin.
So, whether or not you go to Casti, please enjoy making this recipe as you think about new beginnings and remember that as one door closes, another opens.
** also please note, this recipe is the simplest I have ever made. You cannot screw these up, so if you are looking a recipe to dive into baking, this is it. It will definitely impress your family, and you can feel very smug about the effort to praise ratio of this recipe.
Chef Forrest’s Blondies
- 1 cup butter (room temp)
- 2 1/2 cups brown sugar
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp salt
- optional! 1/2 cup chocolate chips (if you must; for the authentic version please skip these)
- Cream butter and sugar. Add eggs one at a time. Add vanilla and remaining ingredients, until just incorporated.
- Spread on buttered/floured square brownie pan (mine is 9×5).
- Bake at 350˚ Fahrenheit for 25 min.
- Cut after cooling. Enjoy!