Passover Blondies with Chocolate Chips

 I will be making these on Passover and will then add a photo but there is no reason, you can't make them before the photo appears.  Blondies are more successful than brownies during Passover and frankly some of the blondie recipes are good enough to be made throughout the year.

  Chocolate Chip Blondies

Ingredients:
  
1 cup granulated sugar
1 cup brown sugar
3/4 cup oil                                                                                                                
2 teaspoons baking powder
4 eggs
3 teaspoons vanilla sugar
7 ounces ground almonds
1 cup potato starch
                                                                                                                                                                                                                                                                        
Method:
Preheat oven to 350 degrees.
Mix all ingredients together except chocolate chips.  Mix well by hand.
Place chocolate chips on top of batter.  Do not mix in.
Place in 9 x 13 inch pan .
Bake for 55 minutes.

Comments

  1. yummychunkletApril 11, 2011 at 11:31 PM

    After tasting many blondies and brownies, I think I prefer blondies. And this recipe looks great!

    ReplyDelete
  2. Roxana GreenGirlApril 12, 2011 at 12:48 AM

    since i'm trying hard to give up chocolate I found a new love : blondies.
    thanks for sharing your version, sounds great

    ReplyDelete
  3. Les rêves d'une boulangère (Brittany)April 12, 2011 at 1:02 AM

    Sounds li a great recipe! Blondies are so addictive :)

    ReplyDelete
  4. laxsupermomApril 12, 2011 at 9:15 AM

    My hubs prefers blondies over brownies, and this sounds terrific! Thanks for sharing.

    ReplyDelete
  5. ~~louise~~April 12, 2011 at 9:25 PM

    I meant sound so yummy. I got a bit carried away, lol.

    ReplyDelete
  6. ~~louise~~April 12, 2011 at 9:25 PM

    Blondies Brownies. I'll take one of each. Whoops, in this case two of yours they look so darn yummy!!!

    ReplyDelete
  7. PERMANENT POSIESApril 14, 2011 at 12:05 PM

    This looks great, though I have never cooked with potato starch. I will have to try it.

    ReplyDelete
  8. Alea MilhamApril 14, 2011 at 1:40 PM

    These sound wonderful; I have to try them! Thanks for sharing with the Hearth and soul Hop.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more