I’ve been struck by the baking bug again. This time, I’ve been working on the “yes, it’s not a brownie, but almost” route. That is to say, a cookie in the form of a bar, a blondie. There are many blondie recipes out there, and I’ve made a few, but I think these 3 are some of the best.
I altered the first 2 recipes with the use of chunks of bittersweet chocolate instead of semi-sweet morsels. I think it is a more interesting chocolate flavor.
The first recipe is from Ina Garten.
Barefoot Contessa Chocolate Chunk Blondies
Author: Ina Garten
Source: Barefoot Contessa Foolproof
Blondies have a tendency to be dry but there are two solutions: underbake them a little and store them in the fridge wrapped tightly with plastic wrap. Chocolate chunks have a more intense chocolate flavor than chips.
Recipe Type: chocolate, Cookies and Bars, Dessert
1/2 pound unsalted butter (2 sticks)
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 extra-large Eggs (room temp)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1.5 cups chopped walnuts
1.25 pounds semisweet chocolate chunks
1. Preheat the oven to 350°F. Grease and flour an 8½X12X2-inch baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla. Add the eggs, one at a time, and mix well, scraping down the bowl after each addition. In a small bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the walnuts and chocolate chunks with a rubber spatula.
3. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes, until a toothpick comes out clean. Don’t overbake! The toothpick may have melted chocolate on it but it shouldn’t have wet batter. Cool completely in the pan and cut in 12 bars.
The next 2 are from the epicurious site.
Coconut Blondie Take 1
Gourmet | March 1992
Makes about 32 blondies
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 1/2 cups firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 1/2 teaspoons double-acting baking powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups semisweet chocolate chips
- 2 cups sweetened flaked coconut, toasted and cooled
In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. In a small bowl whisk together the salt, the baking powder, and the flour, add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester. Let the mixture cool completely in the pan on a rack and cut it into squares.
Note: oven timing is important, as you need to remove from the oven when it pulls away from the sides, as cooking will continue in the cooling pan. Check at 20 minutes. Baking is done when the top is just set, and the sides a darker color and slightly retracted from the sides.
Coconut Blondie Take 2
Very similar to take 1, but with pecans and no chocolate.
Source Gourmet magazine 2008
Author: Ruth Cousineau
2 sticks (1/2 pound) unsalted butter
2 cups packed light brown sugar
1 tsp pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups pecans (6 ounces), toasted and cooled
2 cups sweetened flaked coconut, divided
1. Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
2. Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
3. Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
4. Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.
Now, to take any of these recipes over the top, make a chocolate ganache with equal parts cream and bittersweet chocolate (8 ounces cream heated to near boiling, removed from heat, and 8 ounces chocolate added and whisked together). Make any pattern of drizzle or even better, use a star tip and bag to create a criss-cross pattern of chocolate on the top of the bars. Yum.