Wooden Spoon Blondies

This recipe is converted from my Gramma’s blondie brownie recipe. Right before I got married, she gave me a little book of handwritten recipes. The book was filled with all her favorites that she had cooked over the years. These wooden spoon blondies are the first recipe in the dessert section.

So many years later, that recipe book is still one of my prized possessions. When I miss her, I will read through the recipes and take a walk through my memories.

When I bake these blondies the smell takes me back to when we were together in her kitchen. I can still see her dancing in her frilly white apron over to her ridiculously tiny oven, to check on her blondies.

Gramma made these blondies all the time, whether we were going to someone’s house, expecting company or going camping. If there was a crowd, you knew that she would be baking these.

The last line that Gramma wrote on my recipe card says that all mixing must be done with a wooden spoon. I will be honest with you, I never asked her why I had to use a wooden spoon, but I have never made these blondies any other way.

No mixer needed, just a bowl and a wooden spoon.

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Blonde Brownies

Crispy on the outside with a soft center, these brownies will be a hit. Use whatever nuts and white or chocolate chips that you have on hand, or leave them out completely.

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Course

Dessert, Snack

Prep Time

10 minutes

Cook Time

20-22 minutes

Servings

brownies MetricUS Imperial

Ingredients

• 2/3 cup vegetable shortening
• 1 1/2 cup brown sugar firmly packed
• 2 1/3 cup all purpose gluten free flour mix with xanthan gum
• 2 1/2 tsp baking powder gluten free
• 1/2 tsp salt
• 3 eggs large, room temperature, slightly beaten
• 1 tbsp milk may substitute alternative, I use cashew milk*
• 1 tsp vanilla extract
• 1 cup nuts chopped, optional
• 1 cup chocolate chips white or regular gluten free (optional) or dairy free substitution*

Course Dessert, Snack Prep Time 10 minutes Cook Time 20-22 minutes Servings brownies MetricUS Imperial Ingredients 2/3 cup vegetable shortening 1 1/2 cup brown sugar firmly packed 2 1/3 cup all purpose gluten free flour mix with xanthan gum 2 1/2 tsp baking powder gluten free 1/2 tsp salt 3 eggs large, room temperature, slightly beaten 1 tbsp milk may substitute alternative, I use cashew milk* 1 tsp vanilla extract 1 cup nuts chopped, optional 1 cup chocolate chips white or regular gluten free (optional) or dairy free substitution*

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Instructions

1. In a saucepan or large microwave safe bowl, melt vegetable shortening.
2. Add brown sugar to melted shortening and mix well until combined. Let cool.
3. While brown sugar mixture is cooling, in a separate bowl, combine flour, baking powder and salt. Whisk until well combined.
4. Add beaten eggs, milk and vanilla to cooled brown sugar mixture, mixing until well incorporated.
5. In small amounts, add the flour mixture to brown sugar mixture, stirring well after each addition.
6. If desired, add nuts and chips, stirring until well incorporated.
7. Press mixture into a pan that has been sprayed with cooking spray and lined with parchment paper. For thicker brownies, use a 9x13 pan, for thinner brownies, use a 15x10x1 pan.
8. Bake in a 350 degree oven for 20-22 minutes or until the top of the brownies turns a light golden brown.
9. Place on cooling rack to cool completely before slicing.

Recipe Notes

Store on a plate wrapped in plastic wrap on the counter. These brownies freeze well, wrapped individually and then stored in a large plastic freezer bag.

This Wooden Spoon Blondies recipe is gluten free and vegetarian. *Dairy free with substitutions.

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Renee Lumbreras