Total Time
50mins
Prep 20 mins
Cook 30 mins

This is a 100% whole grain dough recipe for number of uses, from crusts to brownies to drop cookies to kid’s parties. When used for brownies / bar cookies, the resulting blondies are moist, heavy, chewy and almost uncooked tasting in their intense cookieness. When used in cake pans, the result is a dense, delicious pie or blondie. When used for drop cookies, they are huge, soft, and ever so chewy – incidentally, they are thus perfect for ice cream sandwiches. Although this does have the advantage of being 100% whole grain, do not be fooled: nothing with this much wonderful sugar, butter, and egg can possibly be “good for you”.

Ingredients Nutrition

Directions

  1. Melt butter in a microwave safe mixing bowl.
  2. While butter cools, sift together dry ingredients (flour, powder, salt).
  3. Whisk together eggs, vanilla, and other liquid flavorings thoroughly, beating until well blended and slightly frothy.
  4. Sift together the sugars, breaking up any clumps.
  5. Cream together the butter and sugars thoroughly until well aerated.
  6. Add egg mixture, beat thoroughly into the sugar mixture, again until very well aerated / fluffed.
  7. Add flour mixture to the sugar-egg-butter batter slowly, blending with each addition.
  8. Stir in mix-ins as chosen.
  9. If making drop cookies, 2 - 4 hours of chilling to set the dough is suggested but not neccessary.
  10. Pour into cake pan, brownie pan, or mound in 2-tbs drops on cookie sheets.
  11. Bake at 340 – 365 for: 25 - 35 minutes for brownies, 20 - 30 minutes for cakes, and 10-15 minutes for cookies.
  12. Makes x2 9x13 brownie pans, x3 9" cake/pie pans, or 3-4 dozen BIG chocolate chip cookies.
  13. FINAL NOTE: This recipe is quite open to variation. Look for further uploads as variants.