I have had a crazy week you guys. I do a lot of recipe development and freelance work outside this super fun space, and I had A LOT of deadlines crashing into each other this week…seriously there were deadlines everywhere. It was a deadline pile-up.
Long story short…I needed a blondie.
Why a blondie? Because sometimes a barely-cooked through gooey chewy chocolate chip cookie is exactly what you want. But you don’t have the energy to be scooping cookie dough and rotating trays and working with batches.
For those times, the blondie is your best friend. These bars do fly under the radar in my kitchen, where brownies reign supreme. But I was following the #foodiebandnames hashtag on Twitter, and my contribution was Blondie! A great band, a great bar, and that was all the inspiration I needed.
The other great thing about these guys is that, unlike the hair colour, they’re super low-maintenance. Everything just gets stirred together. No creaming, no beating, no stress. The only remotely stressful part is browning the butter, which I find oddly mesmerising and relaxing anyway.
And once they’re in the oven and the smell of nutty butter and chocolate and sugar is wafting through your house, all those worries tend to melt away a little bit.
You know what else will melt away? The scoop of ice cream that you put on a microwaved blondie later that night. Great for slobbing out on the couch, but also a great dinner party dessert, in my opinion! I mean, if I come to your house and get a warm blondie sundae? I’m never leaving.
Hey also if you happen to have a spare 30 seconds in between your own mess of deadlines, I would love you forever if you’d sling me a vote in the Saveur Blog Awards! It only takes a minute, and it would mean a lot to me!
Have a kickass weekend, Sugar Hit crew (can I call you that?)! Peace!
- 2 sticks (230g) butter
- 2 cups (300g) plain flour
- 2 eggs
- 2 tsp vanilla bean paste
- ½ tsp flaky salt
- 1 cup (225g) brown sugar
- ½ cup (110g) caster sugar
- ⅔ cup pecan halves
- 4½ oz (100g) dark chocolate
- First step is to brown the butter. Place the butter into a large saucepan over a medium heat. Cook until it melts, stirring occasionally, and then continue to cook until the butter foams, and turns brown (about 5-8 minutes). Set aside to cool.
- Grease and line a 8inch (20cm) square baking pan and preheat the oven to 180C/350F.
- Place the flour into a large bowl, make a well in the centre and crack in the eggs. Add the vanilla and salt to the eggs and then whisk them gently to break them up.
- Add in the sugar and cooled brown butter (including any solids at the bottom of the pan), and stir together using a wooden spoon until completely combined.
- Add in about half the pecans and broken up chocolate, and stir them in.
- Press the mixture into the lined pan, and scatter over the remaining nuts and chocolate.
- Bake for 25 minutes, and then remove from the oven and leave to cool completely.
- Serve however you want (great with ice cream for dessert!).