Saturday, November 5, 2011

Blondies

I have a favorite brownie recipe, but it has taken a long time for me to perfect a blondie recipe that's just as good.  I like the buttery taste of blondies but I can't stand it if they feel greasy.  I don't want them to be doughy or gooey, but they definitely must not be dry.  These blondies fulfill all my requirements.  I like the fact that, like brownies, these are just as good the day after baking (in contrast, I much prefer chocolate chip cookies the same day they are baked).  I love the butterscotchiness the toffee bits add to these blondies; I love the occasional surprise of the melty chocolate; I love the crackly, papery skin on top that adds a feeling  of crispness before your teeth sink into the soft chewy (not gooey) center.  

You can, of course, increase the amount of chocolate chips (I don't like my blondie-taste overpowered with chocolate, but it's obviously a matter of opinion) or even use butterscotch chips for a change.  Or the chopped-up Heath bars as I suggest in the recipe.  If my kids had gotten any Heath bars in their Halloween trick-or-treating candy (why do they always gravitate toward yucky things like tootsie pops and rock-hard laffy taffys?), I would certainly appropriate those for making a batch of these blondies immediately.

Blondies

2 1/2 c. flour (I shake the flour to pack it down a little in the measuring cup)--about 14 oz.
1 t. baking powder
1/4 t. baking soda
1 t. salt
2 c. brown sugar
1 c. melted butter
2 eggs
1 t. vanilla
1/4 c. chocolate chips
1/4 c. toffee chips
(or substitute 1/2 c. chopped up Heath bars for both chocolate and toffee chips)

Melt butter and stir in brown sugar.  Add eggs, mixing thoroughly between each.  Add vanilla.  Sift together dry ingredients and add to butter mixture; then stir in chocolate and toffee bits.

Bake at 350 for 25-30 minutes, or until they don't jiggle when you shake the pan.  You can also test for when a toothpick inserted in the center comes out clean or has only a few moist crumbs clinging to it.

These were made with Heath Bar bits which were very finely chopped, so it looks like there's no chocolate in them even though there is and you can taste it.  Chocolate chips will give you more pronounced pockets of chocolate.

1 comment:

  1. What I've said before - after posts like this? Ditto. What are you trying to do? overstuff me?

    ReplyDelete