It’s National Blonde Brownie Day! What’s a blonde brownie, you ask? It’s exactly like a brownie, but instead of using dark or even milk chocolate, giving brownies their rich brown color, only brown sugar is used. This makes the cakey square of sweet goodness a golden tan color instead; hence the term “blondie” instead of “brownie”!

Last year I highlighted Fat Witch Bakery, one of the premier purveyors of brownies of all varieties in the city, for National Blonde Brownie Day. You can still pick up their blondies–or their bite-sized versions, the Blonde Babies–at their Chelsea Market location, or order them online. But you can also bake them right at home! The ladies at Fat Witch Bakery have their own cookbook out, titled Fat Witch Brownies, which includes recipes for all their favorite brownie varieties. And their blondies are definitely high on that list!

Here’s the recipe for Fat Witch’s blondies: you can even add culinary notions to them, like chocolate chips or butterscotch chips, to make them taste even sweeter!

From Fat Witch Brownies cookbook

Makes 8-12 brownies

8 tablespoons (1 stick) of unsalted butter at room temperature
2 large eggs
1 1/4 cups packed light brown sugar
1 tablespoon molasses
2 teaspoons pure vanilla extract
1 1/4 cups unbleached flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans (optional)

1. Grease a 9×9 inch baking pan with butter. Dust with flour and tap out the excess. Preheat the over to 350 degrees.
2. Cream the butter and eggs together. Beat in the sugar, molasses, and vanilla until well blended.
3. Sift the flour, salt, and baking soda together into the butter mixture. Mix the batter gently until well combined. Stir in the chocolate chips by hand.
4. Spread the batter evenly in the pan and bake for 25 minutes or until the top is golden brown and a toothpick inserted into the center of the pan comes out clean.
5. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.