Blondies (eggless)

I have been waiting forever to post this blondie recipe. I made this version of the brownie—which, in my view, is a treat in deception. It may not have the deep elegance of a classic brownie, but it has its own mellow, comforting beauty.

For the uninitiated, a blondie is essentially a fudgy cake without the dark chocolate. Its flavor and fudginess come from the generous use of brown sugar. Since I made an eggless version, I used condensed milk, which added to the wonderfully gooey texture.

Blondies are often mixed with white chocolate or milk chocolate chips. In this version, I used peanut butter chips to enhance the flavor. That combination worked beautifully—especially for my kiddo.

We often paired it with a scoop of vanilla ice cream and a drizzle of strawberry syrup. Simple, indulgent, and completely irresistible.

Ingredients
1 cup APF/ Maida
1 tspn baking powder
1 pinch of baking soda
3/4 cup light brown sugar loosely packed
1/4 cup castor sugar
1/3 cup condensed milk / 1 egg
3/4 cup - 110 gm butter
1 tspn vanilla essence 

1 cup peanut butter chips (optional)


Method
1) Beat the butter and sugars to make a creamy. 
2) Add the condensed milk and vanilla essence, mix it well.

3) Mix the flour with baking powder and soda. Sift once
4) Add the flour mixture to the creamed butter and fold it gradually.
5) Top it with peanut butter chips. 
6) Bake for 20 min in a preheated oven using 9x7 inch lined baking sheet.
7) Top with icecream or whipped cream and enjoy!