By Misty I.
October 23, 2019
For many, many years these “blondies” were called something else at the school I’m employed at. When I started working there nineteen years ago, I had my first bite and have loved them ever since.
Although they’ve changed the name from “Haole Brownies” to the more PC “Butterscotch Blondies” some people just can’t stop calling it by its old name and I catch myself doing it too. This bad habit extends in other areas as well. Although “Ainaola Mart” was renamed over a decade ago, I still call it “Uka Store.” I’m trying though, I’ve officially converted from “Ando Store” on Kino’ole Street to “Kagimoto’s!”
Whatever you call it, one bite and you’ll know this recipe is a keeper. My recipe is based off of the original, but I’ve added stuff to it over the years. The cranberries and chocolate chips can be omitted if you prefer classic blondies. Or if you aren’t into cranberries you can do a Macadamia/chocolate chip combo, so good! This recipe is very customizable. At school, it’s always the classic, no add-ins. Either way, I hope you try making it soon, maybe this weekend!
Chocolate Chip Cranberry Blondies
2 C. flour
1 tsp. baking powder
¼ tsp. baking soda
⅔ C. butter, softened
2 C. brown sugar
2 tsp. vanilla
½ bag (6 oz.) semi-sweet chocolate chips
¼ -½ C. sweetened cranberries (or Macadamia nuts)
- Preheat oven to 350 degrees.
- Sift dry ingredients together.
- Add brown sugar, butter, eggs and vanilla to dry ingredients; mix well.
- Add chocolate chips and cranberries (or nuts) and mix.
- Pour into greased 9”x 13” pan and bake for 40 minutes.
- Let cool before cutting.
That’s it, only easy!