Blondies by far. Love chocolate but blondies are so good. I'd love to have your recipe--I'm hoping it'll taste like my mother's--which I've lost.

This is Paula Deen's, which I have had saved for a long time. Sounds easy, never made it, but plan to SOMETIME!

1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil cooking spray.
In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Stir in the vanilla and pecans. Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.

I like them both but can't eat them made with sugar anymore.I do substitute Splenda for sugar in my brownie recipe and I can't ell the difference,now if I could just get them to taste as good using whole wheat flour.

I like them both, but I think I like blondies better. I like brownies if they are more fudgey than cake-like.

That recipe sounds so easy....going to have to try it. Thanks!

Paula calls them chewies!

Thanks, Glenda. They sound delicious!!

Hi all,

What variations in ingredients for the chocolate kind?

Also, what changes in instructions?

Thanks for the wisdom imparted.

Also - I hope that you all have a fine old week.

ole joyful

I'll have to admit I have never tried blondies so guess its chocolate.
Lois

Ii used to buy a blondie every day at a bakery near my job and eat it for coffee break. I admit it, I love sweets. I'm going to try that recipe this week, Glenda.

I normally prefer the blondies. I'm not a big chocolate fan normally. Occasional chocolate is fine.... except I have a weakness for my variation of Nathalie Dupree's "Mississippi Mud Bars" when I make the "Big Mistake" fudge frosting. I misread the recipe and it makes a great crumbly fudge frosting. Like a friend said one time "what is it? a piece of fudge on top of a brownie???" Well, yeah that's it exactly!

The blondies I make are Franco Palumbo's Butterscotch Brownie recipe which is the same as above except he said to add 1/2 tsp of salt. Sometimes I'll put in butterscotch chips, vanilla chips or even chocolate chips. And I do gild the lily occasionally and top them with cashews when I want to reward myself for something... like being me?!