So we have probably all have been here or have heard this story, but I am going to tell it again. My daughter comes home from school on Friday and tells me that she needs me to make a dessert for her dive team meet on Tuesday. I give her points because she told me more than 24 hours in advance. Okay I say, no problem. Monday, she then comes home from school to tell me that I cannot make cookies since everyone else is making cookies and I need 100 of  something else. Points now being taken away since I now have 24 hours to come up with a lot of “something else”. So, Tuesday, I put on my thinking cap and make blondies.  Only 80 though.   Brownies are easy, but not too many people make blondie brownies. I can make a lot of them( if I cut them small)  without getting sick of being in the kitchen. We proceed to the meet on Tuesday to find an array of goodies. Yes, a lot of cookies and cupcakes, but as I find out, I really did  not need to make 100. If I did, apparently nobody else felt the need either. What I love about this recipe is that I have tried a lot of different variations, but I am going to give you my favorite and list some of the other variations that I have tried at the end. BLONDIES (2)Blondies – Serves 16 bars 1 C flour, 1/2 tsp. baking powder, 1/4 tsp. salt, 1/8 tsp. baking soda, 1 C Dark brown sugar (important-don’t use light),  1 stick of butter, 1 egg, 1 1/2 tsp vanilla extract, 3/4 chopped walnuts, 1/2 C butterscotch chips. Heat oven to 350 degrees. Spray an 8×8 pan with spray. Whisk flour, baking powder, salt and baking soda in a small bowl. Beat brown sugar and butter in a large bowl for 2-3 minutes until fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture. Stir in walnuts and butterscotch chips. Bake 25 minutes. Cool completely in pan. I have also tried pecans and  and almonds instead of walnuts. I have also added cran raisins, coconut, chocolate chips and white chips too. Light brown sugar works, but the blondies will be much lighter and not as much of a distinct flavor.