17 Sep

Blondies cooling.

Some call blondies “brownies without the chocolate” but I think they’re more like a cake made of cookie dough (and I don’t mean one of those Safeway cookie cakes). I made a batch the other day and they were mindblowingly delicious and unbelievably easy to make.


Blondies with Ecuadorian Chocolate Chunks

(Based on recipe by Vanilla Garlic (who really knows his around a vanilla bean))

1 cup butter, melted
2 cups dark brown sugar, tightly packed
2 eggs, lightly beaten
2 teaspoons vanilla extract (or beans from 2 inches of vanilla bean pod)
1 teaspoon baking powder
1/4 of baking soda
1 teaspoon cinnamon
pinch of salt
2 cups whole wheat pastry flour (or all-purpose)
1 1/2 cups “Ecuador Nacional” 65% dark chocolate, chopped into morsels (or whatever chocolate/peanut butter/butterscotch chips you have lying around)
As usual I threw in a few spoonfuls of flax seed to boost the health factor, but this is optional.

1. Preheat oven to 350F. Butter and flour a 9×9 baking pan (I save the wrappers from the butter and smear them in the pan).

2. In a large bowl, whisk together the melted butter and sugar in a bowl.

3. Add the egg and vanilla and whisk.

4. In a smaller bowl, add the flour, baking soda, baking powder, cinnamon and salt and mix. Fold in the chocolate chunks or other mix-ins.

5. Pour into the pan and spread evenly. Bake for 45 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.



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