Graham Cracker and Blueberry Blondies

I love brownies ever since I was a child. I would always choose ice cream with brownie bits whenever I get to choose. But then I never heard of it's brothers, the blondies. They are equally delicious as brownies, and they are more flexible because you can actually put anything [like fruits, nuts, baking chips, and more] in it unlike brownies [think nuts, chips, and I can't think of anything else].

So today I made some graham cracker and blueberry blondies. They are phenomenal, especially if you spread some cream cheese on top. It will taste like a cheesecake, believe me.

But I won't be doing that for now, not plain cream cheese. That is boring. I am planning on doing something better which I will reveal in the following days.

These blondies are somewhere between cakey and fudgey, but are nearer the fudge side. I would recommend using fresh blueberries, but is that is unattainable then you could used canned blueberries. They are best eaten after refrigirated for they be more fudgey and less cakey, but if you like cakey blondies then go ahead and eat them right out of the oven.

Graham Cracker and Blueberry Blondies

Notes [ HEAD: Blueberries, HEART: Graham Cracker, BASE: Brown Sugar, Butter ]

Ingredients [makes about 32 2x2 squares]

1/2 c. butter

1 c. brown sugar

2 eggs 

1 tsp. vanilla extract

1 c. crushed graham crackers

1/2 c. all-purpose flour

1/4 tsp. baking powder

dash of salt

1/2 cup blueberries

2 tbsp. sugar

2 tbsp. water

Directions

1. MAKE BLUEBERRY SAUCE: In a saucepan, cook blueberries with the sugar and water in medium heat, squishing the berries. Cook until sauce is a bit thick. Let cool.
1. MAKE BATTER: Preheat oven to 350°F. Line with parchment paper / grease and flour an 8x8 baking pan. 
4. Sift flour, baking powder, and salt into a bowl.

5. In a separate bowl, mix the butter and brown sugar, then add egg, and vanilla extract. Mix well.

6. Add the flour mixture to butter mixture, beat then fold in cooled blueberry mixture.
7. BAKE BLONDIES: Pour batter into prepared pan and bake for about 35 minutes. Do toothpick test, if it is not done check at 5 minute intervals. Cool on wire rack.

9. SLICE AND SERVE: Slice the blondie into 2x2 squares. Serve and enjoy.

What other mix-ins would you put into a blondie? Tell me in the comment section below.