Scrumptious Brown Butter Molasses Blondies

Scrumptious Brown butter molasses blondies

January can be tough.

All those adjusting-after-the-holidays aches and pains.

Great food and late nights give way to early mornings, rushed dinners and routine.

Why on earth people throw New Year’s Resolutions into the mix I’ll never know.

Scrumptious Brown butter molasses blondies

While we all endure the deepfreeze and now brace for a weekend of rain I’m tossing a little indulgence into the mix, to lighten the load that is January.

Brown butter molasses blondies

These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with a few chocolate chips. (Flavor wise it’s worth the effort to brown the butter). The recipe makes a 9” by 13” pan so there are lots to share. Cut them into large squares and top with ice cream for an extra treat. If you’re a fan of brownies then you’ll love these too…

Brown Butter Molasses Blondies

Adapted from Picky Palate

  • 1 cup butter
  • 1 ½ cups brown sugar
  • ½ cup Grandma Fancy Molasses
  • 2 eggs (at room temperature)
  • 1 tsp. vanilla
  • 1 cup whole wheat pastry flour
  • 1 ½ cups regular flour
  • 1 tsp. baking soda
  • 1 tsp ginger
  • ¼ tsp. salt
  • ½ to ¾ cup chocolate chips
  1. Preheat the oven to 350 F and line a 9”x13” pan with parchment paper.
  2. In a medium pot melt the butter over medium heat and let it bubble away for a bit until it starts to brown and get a delicious caramelized smell. This could take 10-15 minutes, depending on your pot.*
  3. Let the butter cool for a few minutes then stir in the brown sugar. Combine well then add the molasses.
  4. Pour into a large bowl and add add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  5. In another bowl combine the flours, baking soda, ginger and salt. Add to the butter-sugar mixture. Toss in the chocolate chips and mix until everything is incorporated.
  6. Spread the batter in the pan, right to the edges. (This dough is on the stiff side.)
  7. Bake for 30-35 minutes. Don’t over bake!
  8. Cool in the pan for about 10 minutes then lift them out of the pan, parchment and all, onto the cooling rack.

*You can just melt the butter and move onto the next step if you don’t have the time to let it brown.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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Almond butter cereal bars a tasty remake of the 1970s classic

Almond butter cereal bars

Remember cereal bars from the 1970s?

My mom made them all the time. She was forever on the lookout for big batch sweets because there were seven of us kids rushing in the door after school each day, famished and ready to devour anything on the counter.

Almond butter cereal bars

Mom used to buy these huge bags of puffed wheat cereal that were about half the size of our dishwasher.

I swear they took up a full seat in the car coming home from the grocery store.

I wasn’t much for eating puffed wheat or puffed rice with milk (too much floating and the sugar wouldn’t stick) but I loved the big batch cereal bars. A little chewy, they always seemed to last longer than a cookie and mom cut them into nice big squares.

It was likely cereal squares that I made to get my “Baker” badge in Brownies. They’re that easy. Just melt a few ingredients together in a big pot, stir in the cereal and press them into a pan. The hardest part is waiting for them to cool.

baker

The only hitch with mom’s recipe is that they used to stick together in the tin. A thin coating of dark chocolate on the top mostly takes care if that and it dresses them up a bit.

(Did you get your “Baker” badge in Brownies?)

 

There are so many kinds of puffed cereal available these days that you can make a different kind of cereal bar every week, if you like. Here’s a chewy gluten-free version with puffed millet:

Gluten free almond butter cereal bars with puffed millet

 

 

Almond butter cereal bars

Inspired by Aida Mollenkamp and my mom

  • 10 Tbsp. almond butter (1/2 cup + 2 Tbsp.)
  • 1/3 cup Grandma Fancy Molasses
  • 1/3 cup honey or maple syrup
  • ¼ tsp. salt
  • ½ tsp. vanilla
  • 3 ½ cups puffed kamut, rice,  millet or quinoa
  • ½ cup (heaping) of dark chocolate pieces (chocolate chips or 70% bar broken into pieces)
  1. Like an 8” x 8” pan with parchment paper or grease it well.
  2. In a large pot over medium heat combine the almond butter, molasses and honey or maple syrup.
  3. Stir until it comes to a gentle boil.
  4. Let it bubble for 30 seconds to a minute then add the vanilla, salt and pour in the cereal.
  5. Stir well with a wooden spoon or rubber spatula. Scrape the mixture into the prepared plan.
  6. Press lightly to spread and flatten.
  7. While they’re cooling on the counter, melt the chocolate in a heavy pot, in the microwave or in a double boiler.
  8. Spread melted chocolate over top of the squares and refrigerate until the chocolate is set.
  9. Cut into squares.

Best eaten within two days.

Do you prefer your cereal squares crispy? Try our Crispy almond butter granola bars

crispy granola bars 2

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

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