Lately, decision making has been nearly impossible. In the days leading up to Summer, one needs to ponder important life decisions such as, “Do I wear long sleeves or short sleeves?”, “Should I drink iced or hot coffee?”, “Will I watch Ree or Bobby this morning?”… you get the point. (Although these days, I need to go with Bobby…I had to watch Ree teach us to literally make Ramen the other day…really girl?) ANYWAY. Because I’ve been so conflicted lately, deciding on the subject matter of this blog was a bit arduous. Do I do a dessert bar? Do I use chocolate? Do I use fruit? The possibilities were endless.
So, I decided on a treat made for lost and confused people just like me: Blondies. Blondies are a magical treat which combine the taste of a cookie, with the texture of a brownie. Yes, that’s right, they are basically meant to be a giant under baked cookie, in the shape of a square. In addition to being super customizable, they are incredibly easy to serve to a crowd. Instead of having to portion each one out individually, they’re all baked in a single pan, and can be cut to any size.
For the goodies we’re making today, we’re using three of my favorite ingredients: chocolate, nuts, and caramel. More specifically, I feel like when it comes to accompanying chocolate, walnuts are the nut to use! Keep in mind however, that you can literally use whatever add-in ingredients you want when you make blondies… except for cocoa powder…because then the blondies would not be so blonde. As long as you stick to about a total of a cup and a half of whatever you use, you’re all set!
Let’s get started! Throw all of your dry ingredients into a medium sized bowl. This will include the flour, baking powder, baking soda, and salt.
Then, come the wet ingredients. Another fantastic part of these recipe is the butter. The melted butter, that is. The melted butter that made your microwave the hardest worker in this whole blondie making process. Other than making life easy, the melted butter contributes to a denser and gooier treat, as opposed to a puffy treat, like a cookie. The butter will first be mixed with the brown sugar. Here, brown sugar is so important for the flavor of a blondie. Since the treat is lacking the cocoa powder that is normally found in it’s brownie counterpart, the unique sweetness of brown sugar is the perfect substitute. Once the butter and sugar are mixed, add in the egg and vanilla.
Now, your dry ingredients can be folded into the wet ingredients, little by little. Just fold until it comes together, to ensure you don’t over mix.
Last but not least, throw in the goodies! In my case, the chocolate, walnuts, and caramel pieces will create the ultimate salty/sweet taste and goo factor, but you can substitute as your heart desires. These particular caramel pieces are from Kraft. They’re the size of a chocolate chip and bake well into anything.
On to the baking vessel. For this recipe, you could go with an 8×8 pan, or a 9×9 pan, depending on the sizes you desire. Personally, I care more about texture than dimensions, which is why I went for the 8×8. With the blondies having a greater depth, the centers are more likely to stay gooey while the outside crisps up. In any case, once you’ve lined whichever pan you’ve chosen with parchment, press the mixture in, and bake at 350 degrees for about 25 minutes.
You will know the blondies are finished with the top is golden brown, but soft to the touch. As much as you’re going to want to dig in the second the they come out of the oven, I suggest letting them set for at least a few minutes so that you can neatly slice them later on.
And there you have it folks, the ultimate dessert for indecisive folks who love delicious things. These blondies are easy to make, combine the tastes and textures of multiple desserts we all know and love, and can be changed to satisfy any foodie.
Next week, I’m sharing with you the solution to a problem that has been haunting me for years.
Until then, stay tuned and stay hungry!
- 1 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup brown sugar
- 5 tablespoons butter, melted
- 1 egg
- 1 tsp vanilla extract
- ½ cup chocolate chips – semisweet or dark
- ½ cup walnuts, chopped
- ½ cup caramel pieces
- Preheat oven to 350 degrees.
- Line an 8x8 pan with parchment paper.
- In a medium bowl, mix the dry ingredients – flour, baking powder, baking soda, salt
- In a separate bowl, mix together sugar and butter until uniform.
- Add the egg and vanilla extract.
- Slowly incorporate dry ingredient into wet, being careful not to over-mix
- Mix in add-ins (chocolate chips, caramel pieces, chopped walnuts)
- Transfer the mixture to the prepared pan, pressing it into the corners and edges.
- Bake for 25 minutes, or until the top of the blondies are golden brown, yet soft to the touch.