One of my favorite sweet combinations when I bake is butter and brown sugar. No matter how hard I try, I cannot resist tasting the cookie dough once I’ve creamed those two ingredients.
While learning to bake back in my pre-teens, my cousin, Margie and I used to bake lots of goodies, including a peanut butter bar that used butter and brown sugar as it’s base. I’ll have to hunt for that recipe for Peanut Butter Fingers as I haven’t even thought of it in years. But the point is, we began with butter and brown sugar.
We got the idea (I’m pretty sure it was from my cousin, Margie’s oldest brother, John), to eat toast or a biscuit, if we were lucky enough to have some around, slathered with butter and topped with brown sugar. Yes, you should try this. You could skip making the blondies and just grab a thick slice of good whole wheat bread, mix some soft butter and brown sugar, toast the bread, and spread with the buttery mixture.
Ok, not a totally healthy breakfast, but for a morning touch of sweetness, yes, it works. And now back to the Blondie recipe. …