Monday, January 10, 2011

A Blond(ie) Moment

I used to turn my noise up at blondies. I thought of them like brownies with a lot less chocolate.

What was the point?

But author Nick Malgieri changed my mind in his new cookbook "Chocolate" that I got as a Hanukkah present. He described blondies as a different take on the chocolate chip cookie, which I think is the most underrated, under appreciated baked good ever!

So maybe I was wrong. Especially since I was staring at a recipe that called for 12 ounces semi sweet chocolate chips, chopped walnuts dark brown sugar and lots of butter. What could there be in this recipe that isn't to like?

I ran out and bought a 10-15-x1 inch jelly- roll pan and made the blondies as a treat for New Year's. As soon as I cooled them, cut them up and saw how they were loaded with rich chocolate chips I knew I was in love!!! They were chewy and wonderful and easier to make than cookies because it didn't have to drop batter on trays, rotate in the middle of baking, and then refill for another batch.

I found a new favorite dessert. And based on the look on my husband's face, he was pretty happy with them, too! I guess gentleman do prefer blondies and now so do I!

Blondie Squares
Adapted from "Chocolate" by Nick Malgieri

2 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, softened
1 1/4 cup granulated sugar
3/4 packed dark brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup chopped walnuts
2 cups (12 oz) semi sweet chips

Set rack in the middle of the oven and set at 350 degrees. Butter one 10x15x1 inch jelly roll pan then line with buttered parchment paper.

In a mixing bowl stir together flour, salt and baking soda.

Beat butter with sugars until combined. Beat in eggs one at a time and then beat in vanilla.

Stir the flour mixture into the butter mixture, then stir in nuts and chips.

Spread batter in prepared pan (which takes a little effort to spread all the way to the edges) and bake for 30 minutes, until well risen and firm to the touch. Cool in pan on a rack.

After cake is cool, invert onto a flat surface, peel away paper and cut into two inch squares.

To store: keep in tin or plastic air tight container. Blondies can be individually wrapped and frozen in an closed plastic container.

1 comment:

  1. At home, I have the biggest chocolate chip cookie lover EVER, and I never thought of Blondies as even-better-choc-chip-cookies. Now I HAVE to try these recipe. I just have to.
    Thanks for this great recipe Andrea!!

    ps- Loving Jeff's picture :)