Food & Drink Magazine

To Die For Blondies

By Mariealicerayner @MarieRynr
To Die For Blondies 
What is a Blondie?  It is the dense, more caramel like version of a brownie, but every bit as dense and fudgy in texture. They are incredibly sweet and incredibly moreish.  But what makes a good Blondie?
To Die For Blondies 
Quality ingredients.  Good butter.  I use lurkpac, lightly salted.  There is a fine line between too little and too much. 125g does it perfectly.  Any more and they would be greasy.  I melt the butter.  My ex MIL taught me to do that.  It creates a perfect denseness.
To Die For Blondies 
I like to use muscovado sugar, or at the very least dark soft brown sugar.  The higher the molasses content, the more fudge-like consistency you will get.  This gets whisked into the melted butter along with 1 large free range egg and some really good vanilla.
To Die For Blondies 
I use pure vanilla extract, not artificial.  Dont be tempted to use Vanilla Paste. These are really sweet bars, and you don't want to be adding too much extra in the way of sweetness.  Extract works beautifully.
To Die For Blondies 
Plain flour.  No leavening.  Just stir it in with a pinch of salt, just to combine.  Don't overmix, or you might overdevelop the gluten in the flour.  Just mix until there are no dry streaks.
To Die For Blondies 
I like to use two kinds of chocolate chips, and again I use quality ones here.  A good semi-sweet and a good white chocolate chip work well.  I like the Kirkland chocolate chips you can get at Costco for the semi sweet ones, and I buy my white chocolate chips at an american supply company. Failing that, get some really good white chocolate, like Green & Blacks and chop it up.
To Die For Blondies 
You want the white chocolate to be somewhat creamy and not artificial . . .  and you want the semi sweet chocolate chips to be really semi sweet, again not artificial tasting.  With the Kirkland chocolate chips, even an hour later, they still appear moist and fudgy in the bake, not hard.  I like that.
To Die For Blondies 
I bake them in a 9 inch square baking tin.  You could bake them in a smaller tin, but you would need to bake them for longer and you won't end up with the right quality of dense fudginess.  I prefer to cook for a shorter time and go fudgier.
To Die For Blondies 
You don't want dry Blondies.  Dry Blondies are no fun.  Fudgy is better.
To Die For Blondies 
And that's what you want. Dense and fudgy. Not raw.  I remember attending a cooking show down in London  a number of years back and they had celebrity chef's on baking Brownies and I was NOT impressed.  Their idea of a good Brownie was a raw Brownie.  Seriously.  That's not a good brownie, that's a mess.
To Die For Blondies 
Like a good brownie, you should be able to pick up a good blondie in your hands to eat it, without it falling apart or oozing. If its oozing its raw.  It should hold together with a moist dense crumb.  That is what makes a Blondie a "To Die For" Blondie. End of.
To Die For Blondies 
*To Die For Blondies*Makes 9 largeor 18 smallerPrintable Recipe  
Rich, gooey and stogged full of white and semi-sweet chocolate chips.
 
125g unsalted butter, melted (1/2 cup)200g muscovado sugar (1 cup, soft brown sugar with a high molasses count)1 1/2 tsp pure vanilla extract1 large free range egg140g plain flour (1 cup)1/4 tsp fine sea salt90g each white and semi sweet chocolate chips (1/2 cup)
To Die For Blondies 
Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch square baking tin and line with baking paper, leaving an overhang for lifting out of the pan.
Whisk together the melted butter, sugar, vanilla and egg until well mixed together.  Stir in the flour and salt. Mix to combine.  Stir in both chocolates.  Spread in the prepared baking tin.
Bake for 18 to 20 minutes until the top appears set, but they still a bit squidgy beneath.  Allow to cool in the pan for about 10 minutes before lifting out.  For 9 servings, cut into 9 even squares.  For 18, cut each square crosswise into a triangle.  Store in an airtight container.
To Die For Blondies 
I prefer to serve these cut into triangles.  They are very rich and very sweet.  I think a triangle gives you just enough to enjoy.  Bon Appetit! 
To Die For Blondies

You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Indulgeo Essentials Rose Gold Oil Vs TS Cosmetics 24K Gold Elixir

    Indulgeo Essentials Rose Gold Cosmetics Elixir

    | REVIEW COMPARISON Hello my lovely people out there !!! So after a long wait, I am finally sitting down to review and compare the two most famous gold... Read more

    8 hours, 14 minutes ago by   Khadija Beauty
    HAIR & BEAUTY, LIFESTYLE
  • Here We Go Again!

    Here Again!

    Despite a not-so-good garden last year (deer, bunnies, blight, and bugs,) I found myself at it again yesterday, setting out parsley and thyme, kale and... Read more

    13 hours, 56 minutes ago by   Vickilane
    CREATIVITY, PHOTOGRAPHY
  • Pain Perdu with Clotted Cream & Berries

    Pain Perdu with Clotted Cream Berries

    I really love simple things . . . time and time again, I am reminded that it is the simple things in life which truly are the best . . . Read more

    16 hours, 56 minutes ago by   Mariealicerayner
    FOOD & DRINK, RECIPES
  • Oscar Wilde - His Part In My Downfall

    Oscar Wilde Part Downfall

    If I've piqued your interest with the title of today's blog then we're off to a promising start. To be earnest with you (which is important, is it not? Read more

    20 hours, 16 minutes ago by   Ashleylister
    BOOKS, CREATIVITY, CULTURE, SELF EXPRESSION
  • Jobs in Sri Lanka – Guide for Work

    Jobs Lanka Guide Work

    Hotel Jobs in Sri Lanka Hotel jobs in Sri Lanka with Dubai City Company. We are now helping to get employment in Sri Lanka. We are now working with several... Read more

    The 21 April 2018 by   Dubai City Company
    CAREER
  • Beautiful Whirlwind

    Beautiful Whirlwind

    It's crazy how so much can change in a week. Last weekend I was busy shoveling two feet of snow during a rare spring blizzard while trying to get acquainted wit... Read more

    The 21 April 2018 by   Hikingwithheather
    OUTDOORS, TREK
  • World Borders: Muslims Only – The Fork in the Road Near Mecca, Saudi Arabia

    World Borders: Muslims Only Fork Road Near Mecca, Saudi Arabia

    This is a world border which is slightly different to those in my normal World Borders series, as whether you enter this border or not depends solely on one... Read more

    The 21 April 2018 by   Jsbdsl
    DESTINATIONS, TRAVEL

Magazines