Hello Lover, I say as I gleam my new gift.

I just love my new Brownie Pan, Jade got it for me for my Birthday and I have been waiting to use it until now.

Follow up:

Can I say that I just love this pan!
Every Blondie is exactly the same size and you don't have to worry about the sides drying out when you cut into them. I see many treats in the near future.

Blondie’s and I go way back; I started making them when I was in Junior High. I can still remember eating them made the Cafeteria Ladies when I was in Elementary School; the only difference is that the top was covered with Powdered Sugar.
I have played around with the recipe over the years and found this one to be a perfect fit with the chewy inside and crunchy frosting outside.

So to the Cafeteria Ladies of Shady Oaks in the 70's and 80's I say Thanks, You have inspired me to resurrect my Childhood Memories.

Ingredients

1/2 tsp Baking Powder
1 1/3 Cup Cake Flour
1/4 tsp Salt
2 Brown Eggs at Room Temperature
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
1/3 Cup Melted Butter
1 tsp Madagascar Vanilla
1/4 tsp Almond Extract
1 16 oz. Package Heath Bits O' Brickle
1 Can Butter Cream Frosting
Pam Cooking Spray

1. Put Eggs into a Mixing Bowl and beat on high for 5 minutes until frothy and light Yellow.

• Make sure they're at room temperature before you beat them.

2. Add Sugar and brown Sugar Gradually.

• Beat until thick and creamy.

3. Add Melted Butter, Vanilla and Almond to the Mixture.

• Beat until thick and creamy.

4. Add Baking Powder, Flour and Salt.

• Beat until thick and mixed together.

5. Add 2/3 Cup of Bits O' Brickle.

• Stir with a Wooden Spoon until mixed together.

6. Grease a Brownie Pan with Cooking Spray.

• I like the Single Brownie Pan it makes each one the perfect size.
• Fill each hole 3/4 full.

7. Bake in Oven at 350 degrees for 30 minutes until golden brown.

8. Remove from Oven and pop each Blondie out of the Brownie Pan.

• Cool on Wire Rack until completely Cool.

9. Once Cool frost the top of each Blondie with Butter Cream Frosting.

10. Immediately sprinkle with Bits O' Brickle.

• If you wait too long the frosting will dry a little and the Bits O' Brickle won't stick.

Put on a Plate and Enjoy!