I don't know why but I've always been a fan of blondie bars. They're definitely in my top 5 favorite desserts. I think it's the different taste that appeals to me (I do like butterscotch). So when it came time to choose a new recipe for weekend lunch dessert, I decided to make a pan of blondies. Rather than use the Betty Crocker Cooky Book recipe I usually make, I decided to look in the 50 Brownies insert that I got in an issue of Food Network Magazine. I made a fudgy brownie recipe from it and was IN LOVE (seriously, I think it was better than the box mix that even I prefer for brownies) so I figured the same would be the case for blondie bars.
White Chocolate Blondies (Source: Food Network Magazine "50 Brownies" insert from March 2012 issue)
Ingredients
- 1/2 cup (1 stick) butter, melted
- 2 cups dark brown sugar (light brown sugar works too)
- 2 eggs
- 2 tbsp bourbon (optional)
- 2 tsp vanilla
- 1 1/2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup chocolate chips (obviously I used white chocolate chips. And a whole bag, which is about 2 cups. Didn't seem to affect the batter)
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat oven to 325℉. Coat a 9x13 pan with cooking spray
- Whisk butter and brown sugar in a bowl. Whisk in eggs, bourbon, and vanilla.
- Stir in flour, baking powder, and salt.
- Fold in chocolate chips and walnuts. Pour batter into prepared pan.
- Bake 45 minutes or until a toothpick inserted in the center comes out almost clean. Cool on a rack then cut.
While they aren't as chewy as I'd like, they're still delicious.
No comments :
Post a Comment