A Recipe for a Happy Father's Day

We're going up to New Hampshire on Sunday to celebrate Father's Day. In a way, it might seem like a typical Charest gathering from the past; Brent's parents, siblings, brother-in-law, maybe an aunt or uncle. We'll be seated in the shade of the backyard as his dad grills, his mom brings out apps that include deviled eggs (I can only hope) and have a few drinks, discussing our lives lately. This year, the conversation will most likely be focused on the same handful of things the rest of the country is discussing. 

I'm excited by the prospect of this little slice of normalcy. I don't know about you, but phase 2 and the "re-opening" of that state isn't what I was expecting. I love that patios are starting to pop up around the neighborhood on sidewalks and side lots, but wearing a mask to go to the bathroom and being ushered out after 90 minutes and seeing servers struggle with more than the usual annoying customer is not, and never will be, normal.

Father's Day seems like a good a time as any to drop you guys this amazing blondie recipe. Here's where my head was at when deciding what to bring on Sunday:

Does Brent's family even want outside food?

What does Brent's dad like besides banana cream pie, b/c I am not carting a cream pie in the car for an hour on a 80 degree day

Oatmeal raisin cookies are the unofficial cookie of dad's everywhere

We all know that Father's Day takes a backseat to Mother's Day. Not that dads are the lesser parent, but moms get more of a pomp and circumstance seeing as moms typically make more sacrifices. It seems only fitting that oatmeal raisin, a famously lesser cookie, is the cookie of Father's Day. I like oatmeal raisin, but I would never pick one over classic chocolate chip. Would anyone? You go for the chocolate, mom goes for the chocolate, and dad gets whatever is left, probably oatmeal raisin.

You can Google "oatmeal raisin cookie" and find various recipes. Chances are, one or two of them will be really good; cookies aren't complicated. I'm bringing you this blondie recipe b/c blondies are sorely underrepresented. They take a backseat to brownies, but I'd argue that they shouldn't. Even as a hardcore chocoholic, I stand behind these blondies. They were the first signature dessert at my last restaurant, and it was immediately clear the blondie sundae would be a menu stalwart.

Make these for dad as a thank you for all the times you left him with a crumbly oatmeal raisin cookie. For all the times you gave him a cardboard tie he proudly wore to church/brunch/anywhere outside the home. For all the times you made him stand over a hot grill in late June when it's his day to relax but he got roped into cooking for the entire family. 

Blondies 

I quartered this recipe from the restaurant measurements and tried to convert to cups so it'd be easiest for home bakers. It's probably still too large to bake in a 8x8, so I'd recommend a 9x13 cake dish 

Ingredients: 

8oz butter (two sticks)

2 eggs

2 cups brown sugar, packed (both light and dark brown work)

1.5 tablespoon vanilla extract

2 cups AP flour

1 teaspoon salt

1/2 cup white chocolate chips

1/2 cup butterscotch chips 

Instructions:

-Preheat oven to 350 F; spray baking dish generously with pan spray 

-Melt butter; set aside to cool

-Stir eggs, brown sugar and vanilla until no brown sugar lumps remain. Add melted butter and mix smooth. Use some elbow grease, make sure the butter is evenly distributed. 

-Sift flour and salt together

-Add dry to wet and stir until combined. Add white chocolate and butterscotch chips and stir to distribute; don't overmix

-Pour into sprayed pan and bake for 25 minutes (rotate pan halfway through baking), or until a toothpick comes out mostly clean (crumbs are fine). Biggest piece of advice: DON"T OVERBAKE. These firm up as they cool and a fudgey, underbaked blondie will be the best present you ever gave dad.