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  1. Tuesday, February 2, 2010

    Chunky Blonde Blondies

    I love the idea of “blondies,” but whenever I bake them they’re never that great. I just can’t find a decent recipe. When I was a kid, I remember my mom and her sisters finding a recipe for macadamia white chocolate blondies that were buttery, rich and delicious. I suppose the trouble with my quest for a good blondie recipe is that no bar can live up to the memory of that particular blondie from years ago, a memory which may or may not be accurate, I know!

    chunky blonde blondies web

    I found this post on Sweet and Savory Tooth recently and knew I had to try the recipe for Chunky Blonde Brownies that she shares. Nate was skeptical of yet another blondie endeavor, but in the end he gave his seal of approval. Success! They were very good…especially right out of the oven! And I thought the proportion of batter to the size of the pan was perfect, so they cooked nice and evenly.

    The big question: does this recipe live up to the ideal in my head? As Larry David might say, it’s pretty pretty pretty pretty close.

    Chunky Blonde Blondies
    From Taste of Home Baking Book, via Heather
    Recipe type: Dessert
    Serves: 2 dozen bars
    • ½ cup unsalted butter, softened
    • ¾ cup sugar
    • ¾ cup packed brown sugar
    • 2 eggs
    • 2 teaspoons vanilla
    • 1½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup white chips
    • 1 cup semisweet chocolate chips
    • ¾ cup macadamia nuts, chopped, divided
    1. Heat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in the white chips, chocolate chips and ½ cup nuts. (Jane note: for the ½ cup that I mixed into the batter, I pulsed the nuts in my Cuisinart processor, so they got chopped up pretty good. I liked how the small bits spread throughout the batter. For the ¼ cup of nuts I sprinkled on top, I hand chopped for a little bit bigger pieces.)
    2. Spoon into a greased 9 x 13 baking pan; spread to evenly cover bottom of pan. Sprinkle with remaining nuts. Bake for 25 to 30 minutes, until top begins to crack and is golden brown. Cool completely on wire rack, then cut into bars. Makes about 2 dozen bars.