Blondies

blondies

I’m very particular about how I like my vanilla or chocolate. I do not like chocolate ice cream, but I do like chocolate syrup or fudge on vanilla ice cream. I prefer chocolate Oreos over the vanilla Oreos. I prefer devils food to angels food cake, but I usually like vanilla ice cream over chocolate cup cakes. Picky dessert eater or discerning foodie? You decide.

I also prefer brownies over blondies. Most of the time.

Toddler Boy and I made these  home made blondies last weekend just because we wanted to. Well, because I wanted to, and because he had no qualms about helping me.

That’s one of the things I love about this boy. Doesn’t matter what his mood, or what he is doing- if you ask him to come help cook, he drops what he is doing (or drops his attitude) and comes and helps. And he knows where stuff is too, the flour in one cabinet and salt in the other. Even knows the names of the ingredients. Gotta keep a close eye on him though. He is quick to grab a handful of flour or reach for that egg. Messiness can ensue quickly.

The little one is getting interested in helping out in the kitchen too. He’s big enough now that he can jump in his jumparoo, right in the center of the kitchen – which is the center of activity in our house – and takes it all in. He’s quiet, that little guy, but he is taking it all in. He knows just what kind of trouble his older brother gets into, and is plotting in his time to causing trouble of his own.

They’re good boys though. Really. And I love them.

blondies

So about these blondies. Well, they are super simple to make. We whipped them up entirely too quickly on a Saturday morning. I had wanted the whole affair to be done in time for me us to have lunch then to break into the blondies. Sadly, we got around to baking them far too early and I was forced to see and smell them for a few hours until I allowed myself to dig into them. And dig in we did.

Interestingly, Rachel and I observed these blondies are truly the complete opposite of brownies. With brownies, we usually fight over who gets the gooey, chewy, soft middle. Nobody likes the crusty edges. We though the same for blondies. But actually, it was the edges we liked more. Don’t get me wrong, the middle was nice. But the nice crunchy edges just really were so much more satisfying then the already satisfying middle. Call me crazy, but give it a try and let us know what you think.

blondies

Ingredients

  • 1 cup + 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 1/2 cups firmly packed light brown sugar
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 1 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350F. Grease an 8 inch square baking pan, line the bottom with parchment paper, and grease the parchment.
  2. Sift the flour and salt together onto a sheet of waxed paper; set aside.
  3. In a saucepan over medium heat, combine the butter and brown sugar. Heat, stirring often, until the sugar has dissolved. Continue to cook about 1 minute longer; the mixture will bubble but not boil. Set aside to cool, about 10 minutes.
  4. Add the egg, egg yolk, and vanilla to the cooled sugar mixture and stir with a wooden spoon to combine. Sprinkle the sifted flour and salt over the sugar mixture and stir until just blended.
  5. Pour the batter into the prepared pan, spreading it evenly with a spatula and smoothing the top. Bake until the center is springy to the touch and a cake tester inserted into the center comes out clean, 25-35 minutes. Do not overbake. Transfer the pan to a wire rack until cool enough to handle.
  6. Run a small knife around the inside of the pan to loosen the blondies. Invert onto the rack, lift off the pan, and then carefully peel off the parchment paper. Let cool completely on the rack before cutting into 2-inch squares.
http://thekeenancookbook.com/dessert/blondies

Recipe from: The William Sonoma Baking Book

blondies

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