Tuesday, November 23, 2010

Dorie Greenspan may be my new best friend... at least her chewy blondies are.

If you are on some crazy meticulous diet, that is totally working for you 
{I'm super proud of you btw} 
this post is not for you.
AND if you're a rebel and decide to peek anyway do not scroll passed the recipe where I have hidden the ooey gooey food porn.  You have been warned.

 In times of frustration, stress, feeling excessively trapped, or you know, being totally freaked out because my companion fell on his face.... out of a tree *ahem* cooking and baking always seem to tone down the ginormous-ness of my situation. So, today (Hilary's surgery day) I'm finally getting around to making the blondies that were supposed to be our dessert on fall out of a tree spaghetti taco night. I went with a recipe that seemed unanimously agreed upon by the internets and it's peoples as a chewy blondie.

Chewy, Chunky Blondies
(from Dorie Greenspan “Baking: From My Home to Yours” p.109)
and blogs 1, 2, 3, 4, and 5
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
1 cup butterscotch chips or Heath Toffee Bits (no toffee bit here)
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut (though I'm sure it would have been awesome I also left this out)
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×13-inch baking pan and put it on a baking sheet.
Whisk together the flour, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.
Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.
Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.

I use parchment paper so that I can easily lift blondies {and such} out. 

Ori is always quick to steal the bowl and whisk attachment..

and then my kitchen turned blue...

There that's better...
except for the fact I'm out of milk.
such is life.
{anyone who would like to donate to help our family with Hilary's aftercare can do so by clicking the PayPal donate button at the top left. Thank You!}

1 comment:

Mama4Real said...

Hahahaha. You're funny. I read the whole thing :) I'm not a huge fan of "bars" and nuts though, so I'm good :) thanks for the warning though :) hee hee!!!


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