On the occasion of our "Foodbloggers Picnic" (see infos), I made a batch of "Blondies" that turned out really well and proved to be an ideal outdoor potluck item.
For those who might not be acquainted with this sweet speciality from the US, "Blondies" are the opposite, the white alter ego of "Brownies". A light-colored "Brownie", in fact. They are also known as "Butterscotch Brownies" and "Blonde Brownies". Their "blondness" lies in the omission of melted chocolate in the cookie batte which is replaced by light brown sugar. That's their secret...
Those "Deadly Blondies" are really easy to make, yet extremely decadent. This American culinary delight is too gorgeous to describe properly with the correct words! Anyhow, I can testify upon their deliciousness, caramelly flavor and beautifully fudgy and chewy texture that will not leave you cold. Rich and satisfying!
This recipe was taken from James McNair & Andrew Moore's wonderful little book "Afternoon Delights" which I highly recommend you to buy as it's full of coffeehouse treasures. You will not regret having it, because you'll soon discover that you can't live without this cookbook!
~ Deadly Blondies ~
Recipe taken from "Afternoon Delights" and adapted by Rosa @ Rosa's Yummy Yums
Makes about 12 blondies.
2 Cups (255g) Plain white flour
1 Tsp Baking powder
1 Tsp Salt
3/4 Cup (190g) Unsalted butter, melted and cooled slightly
2 Cups (500g) Light brown sugar
2 Eggs (~53g), at room temperature
2 Tsp Vanilla extract
1 Cup (150g) Pecans, toasted and coarsely chopped
1 Cup (120g) White chocolate chips
1. Position an oven rack in the middle of the oven and preheat it to 180° C (350° F).
2. Grease the bottom and sides of a 25cm x 22cm (10inch x 9inch) baking pan with shortening/butter. Set aside.
3. In a bowl, combine the sifted flour, baking powder and salt. Whisk well and set aside.
4. In a big bowl, combine the warm melted butter, brown sugar and vanilla extract.
5. Add the eggs and blend well.
6. Add the flour mixture and mix gently just until incorporated.
7. Stir in the toasted pecans and the white chocolate chips.
8. Scrape the batter into the prepared pan and spread evenly.
9. Transfer the pan to the oven and bake until a wooden skewer inserted into the center of the blondies comes out clean, about 30 minutes.
10. Remove the pan to a wire rack to cool completely.
11. Cut into 12 equal bars.
Instead of pecans, you can use any other nuts of your choice (with roasted walnuts, it's also delicious).
You can substitute butterscotch chips or semi-sweet chocolate chips for the white chocolate chips.
The blondies may be covered tightly and stored at room temperature or in the refrigerator up to 2 days.
Eat those blondies alone or serve them for dessert with a scoop of vanilla ice cream and a drizzle of chocolate sauce (recipe here), butterscotch sauce or caramel sauce.
What? You are still here reading this post?!? I thought that you would be in your kitchen baking... What are you waiting for? You should already be smelling the fine perfume of those "Blondies" spreading through your house!!!