Tuesday, May 27, 2008

Not my favorite
--Blondies



Blondies
The America’s Test Kitchen Family Cookbook Copyright 2006

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups packed light brown sugar
12 tablespoons unsalted butter, melted and cooled I used margarine
2 large eggs
4 teaspoons vanilla extract
½ cup semisweet chocolate chips
½ cup white chocolate chips
1 cup pecans, toasted and chopped coarse I added some butterscotch chips instead

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a 9x13-inch cake pan with foil, then coat lightly with vegetable oil spray. (I didn't bother with the foil, I used Baker's Joy.) Whisk the flour, baking powder and salt together in a medium bowl and set aside.
2. Whisk the brown sugar and butter together in a medium bowl until combined. Whisk in the eggs and vanilla until incorporated. Stir in the flour mixture until no streaks remain. Stir in the chips and nuts.
3. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 22 to 25 minutes.
4. Let cool completely on a wire rack to room temperature, about 2 hours, before removing from the pan using the foil and cutting into squares.

Makes about 36 squares.
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I really wanted to make big chocolate chips cookies for my coworkers but it was warm and muggy last night so I opted for this recipe, which required less baking time. I'm not a huge fan of white chocolate chips or butterscotch chips (especially not butterscotch chips) so these weren't a big hit with me. Also, I used margarine since one coworker has issues with milk and even though he's usually okay with stuff baked with butter, I gave him a break since his sensitivity seems to be rising. The margarine I used had whey in it but it was better than butter I guess.

Blondies are just one of those things that really seem lacking without nuts. Maybe it's because they're so rich. It's like chocolate fudge without nuts. It's just not the same.

They came out really pretty though - easy to cut, good texture. They weren't terrible and I think I would have really enjoyed them if I had stuck to just chocolate chips.

It's tough getting started again after a long weekend. I can't wait for my maternity leave.

Blast From The Past: Ruth Wakefield’s Chocolate Chip Cookie Bars from June 2007. Those aren't much different than a blondie and that recipe is awesome. I would have made those again but then I wouldn't have had anything to blog about today.

Question of the Day: Do you like butterscotch chips?

8 comments:

Claire said...

:-) Yep! My roommate doesn't, so I usually don't bake with them but a good oatmeal scotchie is hard to turn down.

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Hilary said...

Not only do I hate the taste of butterscotch chips, I can't stand the smell either. Gross gross gross.

tracy said...

I like butterscotch chips but my hubby LOVES them. So over the weekend I baked choco-chip cookies but subbed 1/2 of the chips with butterscotch ones. I only have about 6 cookies left. lol

ThursdayNext said...

I do, especially on vanilla ice cream. My sister makes blondies with Jack, so although I prefer brownies, I have to eat what my nephew helps "bake"!

Carla said...

I am not a butterscotch fan. I suppose if somebody made something with them, I'd eat it, but I'm not going to run out and buy a bag.

Anonymous said...

No, not really. I have made Haystacks with them. Not too bad that way - the chow mein noodles are so good.

Jan

Randi said...

I've heard good things about these blondies. I'm sure they'd be better with butter( but I understand why you made them with margarine). Its just hard for me to imagine something tasting good with margarine.