Blondies
I started my weekend with chili in my dutch oven and corn bread and I am pretty sure it is written somewhere that every good meal should be followed up with an equally tasty dessert.
A Blondie brownie is much like the traditional chocolate brownie but has its base in brown sugar instead of cocoa. This gives the brownies a distinct flavor but they do have the familiar flaky top and delicious chewiness.
I used a Blondie recipe from Martha Stewart. It turned out great and was a nice way to finish the meal. You can take these bars to the next level by serving them up with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Ingredients:
- 1 stick of unsalted butter, melted, plus more for greasing the pan
- 1/2 cup of light brown sugar, packed
- 1/3 sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup of flour
- 1/2 teaspoon of salt
- 1/2 cup of milk chocolate chips
- 1/2 cup of walnuts, chopped
I began by preheating the oven to 350 degrees and greased an 8 inch square baking pan with butter. I lined the pan with a piece of parchment paper, and left a 2 inch overhang on two sides. Then I buttered the paper.
In a large bowl I whisked together 1 stick of butter, 1/2 of a cup of light brown sugar, and 1/3 of a cup of sugar. I mixed until smooth.
Then I added 1 egg and 1 teaspoon of vanilla extract. I added 1 cup of flour and 1/2 of a teaspoon of salt. I mixed until just combined with a few streaks of flour remaining.
Then I folded in 1/4 of a cup of milk chocolate chips and 1/4 of a cup of chopped walnuts. I made sure not to over mix the batter.
I spread the batter evenly into the prepared pan. Then I topped the bars off with the remaining 1/4 of a cup of milk chocolate chips and 1/4 of a cup of chopped walnuts.
Then I baked the bars for 35-40 minutes and the bars were golden brown. A toothpick inserted into the center should come out clean.
I carefully set the hot pan onto the cooling rack and let the bars fully cool.
I used the overhanging parchment paper to lift the cooled bars from the pan and place them onto a cutting board for slicing.