Blondie Bombshell

3 Apr

Well well well…it’s been awhile!  Things have been busy here on the home front, between work, a weekend wedding, finally finishing our taxes, and fun planning for our European trip this summer.  My husband hates when people say things like, “Time is moving so fast”—but I seriously am in disbelief that we are into April already! What happened to March?  In like a lion and out…in the blink of an eye?

Despite the busyness, I’ve managed to find some time in the kitchen—homemade seedy bread one afternoon, chocolate stout cupcakes for work, and baseball-themed cake pops to kick off the Phillies’ season.  And on a more savory note…vegetarian enchiladas this past weekend, stuffed with beans, rice, and plenty of cheddar cheese. Ohmygoshsogood.

Anyhoo, let’s catch up over these blondies, shall we? This is one of those recipes that I just love.  Infinite variations, super easy to prepare, and sure to please my wonderful hubby for his after-dinner sweet treat.  Surely a winner, right?

final shot2

I first found the recipe over on Smitten Kitchen, and have since made my own tweaks and twists to perfect (I think so, at least!) the recipe.  Today, I had a “bit of this, a bit of that” in my fridge—a partial bag of chocolate chips, some leftover chocolate shavings, shredded coconut, and some chopped pecans ended up in the batter.  But start with some butter, eggs, flour, and sugar and this recipe has no limits!

outside final22

P.S.  I had a lick (okay, two…) of the batter before it went into the oven….it tasted just like cookie dough ice cream!  That seems obvious, I suppose. But man oh man, it was SO GOOD!

HERE’S WHAT YOU NEED:

  • 2 sticks butter, melted and slightly cooled
  • 2 c. sugar (I used white cane sugar here, but brown sugar would work great, too)
  • 2 eggs
  • Heavy splash vanilla (~1 tsp.)
  • 2 c. all-purpose flour
  • ½ tsp. salt
  • + Add ins:
    ½ c. chocolate chips (plus probably ¼ cup leftover chocolate shavings)
    ½ c. shredded coconut, lightly toasted**
    ½ c. chopped pecans, lightly toasted**

(No, I’m not missing the leavening in the ingredient list…the eggs provide enough lift here, plus you want these guys to come out super ooey-gooey and dense.)

TOOLS:

  • Small sauce pan
  • Mixer, standard beater attachment
  • Spatula
  • 9×9 Square baking pan

HERE’S WHAT TO DO:

  1. Preheat oven to 350F.
  2. Melt butter in saucepan over medium heat.  Once melted, remove from heat and allow to cool a bit.
  3. In mixer, beat eggs and sugar on medium-high speed until pale fluffy.
  4. Add vanilla.
  5. SLOWLY drizzle butter into egg/sugar mix, on low speed and allow to fully incorporate.
  6. Add flour and salt and mix until just combined.
  7. Briefly mix in your add ins.
  8. Spoon into a greased 9×9 baking dish (batter will be very thick!)
  9.  Bake at 350F for 35 minutes (pull when the top is just starting to brown)

**Toast your coconut and nuts in a pan over medium heat.  Watch carefully! I took my eyes off it for just a few seconds and…into the trash it went.

Other Flavor Combos:

  • Lemon zest + toasted coconut for a spring-y treat! (Use with white, not brown sugar)
  • Chopped almonds with chocolate chips (maybe coconut too?  Like an Almond Joy?)
  • Add a dash of cinnamon with the nuts and chocolate chips
  • Brown sugar would go really well with the pecans!  A sort of deep, maple-y essence.
  • Peanut butter chips.  Chocolate chips.  ‘Nuff said.

Your turn…I need some new ideas! What’s your favorite flavor combination for baking?

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