Simple, easy and forever delicious: brownies and blondies!!

As much as SWEETTABLESCAPES bakes fun cookies, pretty cupcakes and miniature pastries, we cannot and will not ignore the simple and 0h-so-satisfying joys of classics. Brownies (and blondies) are definitely at the top of the list for the all-American, forever-popular and completely delicious dessert. Whether you grab it on the go at your local baker or take the time to bake it yourself at home, whether turned into a guilt-inducing Sunday with all the toppings or enjoyed plain and simple, it is a beloved sweet that can be made quickly and easily on a daily basis.


We used the classic (and reportedly original) Palmer House Brownies recipe cut from an old magazine for the brownies and good old Martha Stewart for the blondies…and voila…perfect week-end treat!

Palmer House Brownies:

You’ll need:

9 ounces bittersweet chocolate, chopped

1 cup (2 sticks) unsalted butter

1 cup plus 6 TBsp sugar

2 large eggs

1 cup cake flour

1 tsp baking powder

1/4 tsp salt

2 cups coarsely chopped walnuts

1/2 cup apricot preserves


Preheat oven to 350 F. Butter and flour 8x8x2-inchg metal baking pan.IMG_6063

Melt chocolate and butter in heavy saucepan over medium heat, stirring often; cool to lukewarm.IMG_6049IMG_6051IMG_6052

Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minute.IMG_6053IMG_6054

IMG_6056Whisk in melted chocolate mixture.IMG_6059

IMG_6060Sift flour, baking powder and salt over; fold to blend.IMG_6055IMG_6061IMG_6062

Transfer batter to prepared baking pan. Sprinkle walnuts over and press gently into batter.IMG_6064IMG_6065

IMG_6066Bake brownies until edges are raised and cracked and tester inserted into center comes out with some moist batter attached, about 45 minutes.IMG_6067

Melt apricot preserves in small skillet over medium heat. Strain preserves, brush melted jam over hot brownies. Cool one hour, then transfer to refrigerator and chill until cold, about 2 hours.

We skipped the preserves part to keep the plain, yet delicious brownies. And for the “gourmands” amongst us, we added some Hazelnut ice-cream, freshly whipped cream and chocolate sprinkles!!



Almond-Raspberry Blondies:

You’ll need:

  • 9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sliced almonds, (3 ounces), toasted
  • 1 pint raspberries
  • Confectioners’ sugar, for dusting


  1. Step

    Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.     IMG_6071

  2. Step 2

    Whisk together flour, baking powder, and salt in a medium bowl, and set aside.IMG_6072

  3. Step 3

    Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. IMG_6074IMG_6075Add eggs and vanilla; beat until combined. IMG_6076IMG_6077Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.IMG_6078IMG_6079

  4. Step 4

    Pour batter into prepared pan; spread with a rubber spatula. IMG_6080Scatter berries and remaining 1/4 cup nuts over batter in pan. IMG_6081Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners’ sugar before cutting into squares.IMG_6082IMG_6084IMG_6085

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