Buttery Blondies

  • Buttery Blondies

    Blondies are really just chocolateless brownies, aren’t they?

    Before you say “why bother” in response to a dessert made without chocolate- because you’re obsessed with it and have a problem- let me tell you that I understand your trepidation.  But I think this recipe will expose you to a delectable world outside of the cocoa bean, and will become a part of your regular baking rotation.  If you’ve reached a four-alarm-level chocolate addiction, you could always compromise and throw a few chocolate chips into the batter, although I insist it’s not necessary.

    I have fond and vivid and sugar-high memories from a blondie phase I went through in 2001- there was one particular blondie with caramel drizzled overtop that could be found at a coffee shop and grocery store dessert counter near where I worked at the time (I wonder if Loblaws still sells them?).  I overdosed on those blondies for a good year, and didn’t regret a moment of it.  (Well, I might have when my pants started fitting funny.  Whatever.)  (Second bracket: you might be wondering why I didn’t put caramel over the top of this batch, in this recipe.  I don’t have a good answer for you.)

    Anyhoo, remember this when you’re thinking of making your next chocolate-focused recipe: blondes do have more fun.  :)

     Adapted (big time) from Bobby Flay’s recipe…

    1 1/2 sticks butter, unsalted

    1 cup light brown sugar, packed

    1/2 cup white sugar

    1 1/2 cups all-purpose flour

    1 teaspoon baking powder

    3/4 teaspoon salt

    2 eggs

    1 1/2 teaspoons vanilla

    1/4 cup plus 2 tablespoons toffee chips (like Heath or Skor bits)

    1/2 cup almonds, coarsely chopped & toasted (optional)

    1. Preheat oven to 350°. Grease a 9 x 9″ foil-lined baking pan and set aside.
    2. In a medium saucepan over medium-low heat, melt butter.  Whisk in both sugars and allow to warm over low heat, whisking until sugar melts, about 5 minutes.  Pour the mixture into a medium bowl and allow to cool slightly (for about 10 minutes).
    3. In a separate medium bowl, whisk together flour, baking powder and salt; set aside.
    4. Whisk eggs and vanilla extract into butter-sugar mixture until combined.  Add the flour mixture and whisk until just incorporated.  Stir in the toffee chips and almonds (if using) and pour the mixture to the prepared pan.
    5. Bake for 25 minutes or so (until the top is firm to the touch and a cake tester inserted into the center comes out with moist pieces attached). Remove to a wire rack and allow to cool completely.

    Tips:

    • Be sure to let the butter-sugar mixture cool before adding the eggs, or you’ll end up with scrambled eggs.  Not recommended.
    • Try almond extract instead of vanilla if you’d like… just use a little bit less.
    • Get as creative as you’d like: add in chocolate chunks, dried cranberries, any kind of nut, chopped up dried fruit, chopped up chocolate bars… it’s up to you.
    • Want more Blondie recipes?  Try my Butterscotch Blondies with Caramel Icing, or the White Chocolate Cashew Blondies.  (I must say, adding frosting to blondies is a nice touch.)
    • Freeze these, for sure!
    • E n j o y .

     

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    August 8th, 2013 | More Sweets Please | No Comments | Tags: ,

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