As much as everyone is familiar with brownies and loved them, they should also be familiar with their non-cocoa counterpart, the blondies. They are basically chewy cake squares, a bit sweeter than the brownies but made in a similar fashion, and dubbed "blonde" for the obvious reason of coloring. They can contain various nuts or chips in the batter, but for starters I decided to share with you the classic version of blondies before we move on to variations. :)
Recipe source: Saveur.
Last year: King Bao Ji Ding (Kung Pao Chicken) (Chinese).
Two years ago: Spaghetti nests with dill cream and caviar.
Three years ago: Baby making and no cooking :).
Ingredients (for a 9 X 13 inch tin, or 20 X 30 cm tin):
- 170 g butter
- 250 g all-purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 250 g light brown sugar
- 100 g white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 200 g white chocolate, roughly chopped
Heat oven to 350° F / 180° C. Grease and flour the baking pan; set aside.
Get the white chocolate and chop it if you haven't already. I find this criss-cross technique particularly efficient:
Whisk together flour, baking powder, and salt; set aside. Whisk together sugars, vanilla, and eggs together in a bowl until smooth. Add butter, and stir until smooth. Add flour mixture, and stir until just combined. Stir in white chocolate:
Spread batter in prepared pan.
Bake until a toothpick inserted in the middle comes out with a few crumbs attached, about 20 minutes. Allow to cool in the pan, then take out and cut into squares.
It's done, dig in! :)