Chocolate brownies are one of my most favorite things. Not only to make, but to eat. I am sure that there are a lot of people who could say the same thing.

     Because of these reasons, I experiment with a LOT of brownie recipes. There is so much flexibility with brownie recipes too, which make them a fun baking option. You can use cocoa powder or melted chocolate (or both), with or without chocolate chips, frosted or unfrosted, etc.. 

     Never, when thinking of a brownie, do I think of one without any kind of chocolate. It seems almost like a waste of time.

     But apparently, a lot of people DO like brownie recipes that contain no chocolate. These are called Blondies (or Blonde Brownies). They are bar cookie with a brownie texture, but without any cocoa or chocolate. It’s a base usually made with a majority brown sugar and other basic ingredients. A lot of times, they include add-ins like butterscotch chips or nuts. 

     I have long been familiar with Blondies, but I have never really been impressed when I have tried them in the past. But it had been long enough since I’d sampled any that I thought I might as well give it a try in the kitchen.  

     I knew these are still supposed to get that dense brownie texture without actually being a brownie. I decided to use all brown sugar, without any white sugar, just to get a richer flavor. I also added a couple tablespoons of sour cream, because I wanted to make sure they were moist enough. That’s also why I added an extra yolk in addition to the whole egg. 

     I didn’t want to include any add-ins, as to not mute the flavor of the actual Blondie itself.

     I was very happy with the final results: these were the perfect ‘brownie’ texture: dense and moist enough with a rich and sweet butterscotch flavor. These are actually just as delicious as brownies! Even if you think that it’s blasphemy that there is no chocolate to be found, I think you should try it. These are one of the yummiest treats I have tasted.