Sunday, August 9, 2015

Chewy Chunky Blondie

This is a recipe, I took from my old blog, My Sweet and Savory.  I plan to make these for Shabbos and hope to post a new and better photo of the blondies.

I have not made Dories' baked goods in a while and I love her recipes.  When I saw this, I decided that I could not wait any longer to indulge myself so hopefully, in a day or two, these will exist again in our house.  They are for my wonderful grandson and his wife who are joining on this Shabbos.

Here is a photo of the new blondies.  Instead of covering the whole blondie with chocolate. I dropped spatters over it.

Chewy Chunkie Blondies   - From Baking from My Home to Yours - Dorie Greenspan page 109 (adapted slightly)



Ingredients:

2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon bakiing soda
1/2 teaspoon salt
2 sticks margarine at room temperature (8 ounces)
1 1/2 cup light brown sugar (I use Brownulated)
1/2 cup sugar
2 eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate chunks
3 ounces chocolate chips (semi-sweet)
3/4 cup butterscotch chips
1 cup coarsely walnuts

Method: 

Preheat oven to 325 degrees.

Spray with cooking oil a 9 x 13 baking pan.

Place baking pan on a cookie sheet.



Whisk together, flour, baking powder, salt, and baking soda.



In large bowl, with a mixer, beat margarine until smooth and creamy.



Add brown and white sugars and beat until incorporated. (about 3 minutes)



Add eggs, one at a time. Beat one minute after each addition.



Reduce mixer speed to low and add dry ingredients. Mix only until they disappear into batter.



Using rubber spatula, stir in chips and nuts. (In place of coconut, I added some additional chopped nuts.)



Use spatula to scrape batter in prepared baking pan.



Bake for 40 minutes or until a knife inserted into center of blondies, comes out clean. They should pull away from the sides of the pan and be a honey gold in color.

Transfer pan to a rack and let cook for fifteen minutes.



Turn blondies out on another rack.



Let blondies cool to room temperature,



I added a step. When, I took the blondies out of the oven, I sprinkled the top with chocolate chips to cover, and spread them out, for an easy icing. They did not need the icing but I was bringing these to my students who love chocolate.

Makes about 32 bars.

What I like best about these is the chewiness with every bite. Opposed to a soft cake, this had a definite bite to it.


Linked to:  Lou Lou Girls              Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend   

1 comment:

  1. These look womderful. This is a must make.
    Wishes for tásty dishes, Linda

    ReplyDelete

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