February 19, 2009
This is my go-to recipe. Need some fantastically sweet, rich blondies? These will do the job. Need a fast dessert, whipped up at the last minute with just a few ingredients? These will do the job. Need a sweet baked good that Soli will devour in just a few hours? These will do the job.
Blondies (or at least, these blondies) are not a gourmet dessert, but they are a great one. They will satisfy the greatest sweet-tooth, and will please anyone who loves dessert, especially when topped with ice cream. And blondies are always a nice variation from brownies…and just as versatile.
This recipe always turns out. The edges are crunchy and crispy, the middle chewy and most – you’ll please the entire table! Any nuts you have on hand can get tossed in. And if you don’t like nuts, leave them out! Wanna add some semi-sweet chocolate chips? Go ahead? How about some dried cranberries, or coconut, or dried apricots? Go crazy! That’s what I love about this recipe…you can toss in anything you like, and they are insanely sweet, and crispy, and dense, and moist, and sweet….well, you get the point.
Oh, and how can you go wrong with white chocolate? Mmmmm.
Blondies with White Chocolate & Hazelnuts
adapted from Robin Hood: Home Baking
1/2 cup butter, softened
1 1/4 cup packed brown sugar
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
3/4 cup white chocolate chips
3/4 cup chopped hazelnuts (I’ve used pecans and walnuts as well)
1. Cream butter and brown sugar in a medium bowl until smooth and creamy. Add egg and vanilla, beating until smooth.
2. Combine flour and baking powder. Add to creamed mixture. Mix well. Stir in chips and nuts. Spread in a 8″ square, greased pan.
3. Bake at 325 degrees for 40 to 45 minutes or until just set and golden. Cool completely in pan on rack, then cut into squares.
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