Wednesday, October 21, 2015


Growing up I loved brownies. Any kind. Thin & fudgy, thick & cakey, homemade, Pillsbury, Duncan Hines, whatever. Brownies were chocolaty goodness. One day I heard of this dessert bar called a blondie. Like a brownie, but blond. Seriously? Blondies could not possibly be as good as brownies.
That was my thought, so I never, ever baked blondies. Or bought them. But as I've often said, my tastes have changed, and brownies no longer excite me. One weekend, I wanted to bake a dessert for the week, but nothing too complicated or too time consuming. Bar cookies are good for quick & easy. I consulted my recipes and cookbooks and suddenly, I wanted to make Blondies. Specifically, the Blondies in Baking Illustrated.
These ones have white and semi-sweet chocolate and pecans, but we omitted the pecans. The pecans probably add a nice flavor and a nice crunch, but it's just my personal thing against nuts in baked goods. These also do not require a stand mixer or electric mixer, just some good old fashioned elbow grease. That's what SP is for. I measured, he mixed, and then we waited. Ours baked for 30-35 minutes, longer than the recipe says, but we wanted to be sure they were done. After cooling, I used a bench scraper to cut the 13 x 9 rectangle of blondies into 24 bars.
These are gooey and buttery, sort of like a fudgy brownie is gooey. I like the two kinds of chocolate, a little bit of creaminess from white chocolate, a nice bite of chocolate from the semi-sweet chips. Lots of brown sugar flavor. I especially like the crisped edges.
These are good eaten straight form the container or reheated for a bit in the oven, which is what we did in the evenings for dessert with our evening tea. These were a hit with both of us and are definitely a make again.

Recipe here or here.

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