Blondies, NOT brownies

So believe it or not, I'm not a huge fan of chocolate.  I'd prefer vanilla ice cream over chocolate, starburst over a candy bar and blondies over brownies.  Maybe because I'm blonde, maybe because chocolate gives me a headache, I don't know.
Do you ever have one of those days where you just want something sweet!?!? So bad that you're eating Honey Nut Cheerios out of the box, brown sugar out of the bag or whatever your vice it.  Well today is one of those days and I wanted to share a simple, delicious recipe that is my go-to if I'm having "one of those days"
This recipe is from Betty Crocker's Cooky Book, she calls them butterscotch brownies, but I call them "Blondies."  My mom had this cookbook when I was a kid and when I graduated high school, she gave me my very own.  It's an old-fashioned dream.  I love it.

So to start off, preheat your oven @ 350.
I wanted to share the tools I need to get my oven going in the trailer: a flashlight, a lighter and a little flexibility.  I have to crunch down on my hands and knees, hang my head upside down while balancing the flashlight on the oven door.  Meanwhile, with one hand holding the gas knob on the top of the stove and lighter in other hand, I have to reach to back of the oven and hold the flame under the sweet spot.  Then hold this position for ten  l.. o.. n.. g.. seconds, while the stove lights.  I just wanted to paint a picture for you.  Everytime you see an oven temperature, this is the cramping, acrobatics that I do.

Moving on.
And here is your ingredients (note: my lovely, hand-me-down retro  flour/sugar containers (thanks mom!)

You can use butter, margarine, shortening or oil for your fat in this recipe.  I chose canola oil, since it's the healthiest and it still tastes amazing.  Your choice.  If you use a solid fat, melt before using. Blend your fat of choice and 1 cup of brown sugar.  (num, num, num)
 Fat + sugar = the best start to a recipe

 Give that a good stir with your favorite utensil, mine is a wooden spoon (also useful for punishing naughty children :)
Then add an egg and give a stir until smooth.  As you saw in the ingredient pic, I used liquid eggs since space is limited in my little fridge (1/4c = 1 egg).  But when I was making this I realized that liquid eggs are pasteurized, so that gave me the go ahead to test the batter.  Not like I wouldn't have anyway, but it was just a little safer.

Add your odds and ends: baking powder, salt, vanilla.

Then add 3/4c flour and combine.

Now awkwardly spread into a greased 8x8 pan (trust me it's awkward).  Place in preheated oven and don't forget to lick the spoon! But only if you used pasteurized eggs ... seriously, come on! Eating raw dough kills people everyday, duh.

 Bake 25 minutes. DO NOT OVERBAKE!

Remove and cool about 10 minutes and cut into bars while warm.

They are oh, so gooey and butterscotchy.  Pure yumminess. Enjoy with a cold glass of milk.  But be cautious, it's quite possible to eat half the pan before coming up for air.

 Full recipe is as follows:

1/4 c butter, margarine, shortening or vegetable oil

1 c brown sugar

1 egg

1 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla

3/4 c flour

1/2 chopped nut optional (I don't usually do this because they are amaaazing just plain)

Preheat oven 350. Grease 8x8 baking dish

Combine fat and sugar.  Add egg and stir until smooth.  Combine baking powder, salt and vanilla.  Lastly, add flour and stir until blended. Spread into well-greased pan. Bake 25 minutes. Do not over bake.  Cut into bars while still warm.

Recipe courtesy of Better Crocker Cooky Book, 1963.