Thursday, May 25, 2006
White chocolate blondies
I have never had blondies and so I got my first taste with this recipe from 'Small-batch baking'. This book is an excellent resource if you like desserts. I have stopped making sweet things because they lie around tempting us to eat more. This books solves the problem. All recipes in the book make enough for 4 servings or less. Some serving sizes are big, though. Plus, it felt good when I used just a tablespoon of butter for this recipe.
The taste was very good, that is if you like butterscotchy things. Actually, despite the minimal amount of butter, the Ghiradelli white chocolate made it rich and sweet. That is something I have against white chocolate. I feel it makes the sweet a little greasy.
White Chocolate blondies (makes 4 large or 8 small pieces)
1/2 cup AP flour
1/4 tsp baking powder
1/8 tsp salt
1/2 cup firmly packed dark brown sugar
3 T beaten egg
1 T butter, melted
1/2 tsp vanilla
1/3 cup white chocolate chips
1/3 cup coarsely chopped, toasted almonds (walnuts should be better to balance the sweetness)
1. Line the bottom of a 9 by 5 inch loaf pan with foil with some overhang. Grease. Mix first three ingredients.
2. Whisk brown sugar, egg, butter and vanilla. Add this to the flour mixture and whisk until blended. Stir in chocolate and almonds. Pour into pan and bake at 350 F until top is dry and golden, 22 minutes or so.
3. Remove foil from pan and cool completely on wire rack before slicing.
Now that I have tasted these, I know I prefer the dark brownies much better than blondies. Nothing against the recipe, but fudgy brownies are the best IMO. Now I will have to consider making small-batch brownies...
Posted by Mika at 9:58 AM