Saucepan Blondies Are the Easiest-Ever Weekend Treat
Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In her latest book, American Cookie, New York Times bestselling author Anne Byrn takes us on a journey through America’s baking history. Below, she shares an expanded excerpt on the history of the blondie, written specifically for Food52.
In 1943, an Associated Press columnist shared a recipe for “light colored brownies” with readers nationwide. It contained brown sugar, vegetable shortening, and a handful of chopped chocolate in lieu of cocoa. It is what we know today as a blondie. Back then, it was much more.
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