Buttery Blondies
-
Blondies are really just chocolateless brownies, aren’t they?
Before you say “why bother” in response to a dessert made without chocolate- because you’re obsessed with it and have a problem- let me tell you that I understand your trepidation. But I think this recipe will expose you to a delectable world outside of the cocoa bean, and will become a part of your regular baking rotation. If you’ve reached a four-alarm-level chocolate addiction, you could always compromise and throw a few chocolate chips into the batter, although I insist it’s not necessary.
I have fond and vivid and sugar-high memories from a blondie phase I went through in 2001- there was one particular blondie with caramel drizzled overtop that could be found at a coffee shop and grocery store dessert counter near where I worked at the time (I wonder if Loblaws still sells them?). I overdosed on those blondies for a good year, and didn’t regret a moment of it. (Well, I might have when my pants started fitting funny. Whatever.) (Second bracket: you might be wondering why I didn’t put caramel over the top of this batch, in this recipe. I don’t have a good answer for you.)
Anyhoo, remember this when you’re thinking of making your next chocolate-focused recipe: blondes do have more fun. :)
Adapted (big time) from Bobby Flay’s recipe…
1 1/2 sticks butter, unsalted
1 cup light brown sugar, packed
1/2 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
1/4 cup plus 2 tablespoons toffee chips (like Heath or Skor bits)
1/2 cup almonds, coarsely chopped & toasted (optional)
- Preheat oven to 350°. Grease a 9 x 9″ foil-lined baking pan and set aside.
- In a medium saucepan over medium-low heat, melt butter. Whisk in both sugars and allow to warm over low heat, whisking until sugar melts, about 5 minutes. Pour the mixture into a medium bowl and allow to cool slightly (for about 10 minutes).
- In a separate medium bowl, whisk together flour, baking powder and salt; set aside.
- Whisk eggs and vanilla extract into butter-sugar mixture until combined. Add the flour mixture and whisk until just incorporated. Stir in the toffee chips and almonds (if using) and pour the mixture to the prepared pan.
- Bake for 25 minutes or so (until the top is firm to the touch and a cake tester inserted into the center comes out with moist pieces attached). Remove to a wire rack and allow to cool completely.
Tips: - Be sure to let the butter-sugar mixture cool before adding the eggs, or you’ll end up with scrambled eggs. Not recommended.
- Try almond extract instead of vanilla if you’d like… just use a little bit less.
- Get as creative as you’d like: add in chocolate chunks, dried cranberries, any kind of nut, chopped up dried fruit, chopped up chocolate bars… it’s up to you.
- Want more Blondie recipes? Try my Butterscotch Blondies with Caramel Icing, or the White Chocolate Cashew Blondies. (I must say, adding frosting to blondies is a nice touch.)
- Freeze these, for sure!
- E n j o y .
Related Recipes & Posts: