Tuesday, February 8, 2011

White Chocolate Blondies

White Chocolate Blondies

These tasty bars, with their beautiful crackly tops, are dense and rich and perfectly chewy. They have a sweet, creamy white chocolate flavor that is comfortably nestled between notes of butter and vanilla. Give one of these blondies a try and you'll see why they are quickly becoming one of my favorite homemade treats!

This recipe is adapted from the white chocolate brownie recipe found in the Fat Witch Brownies cookbook:

White Chocolate Blondies

1 c (140 g) all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
6 oz white chocolate (coarsely chopped)
5 tbsp butter (cut into chunks)
2 eggs (room temperature)
1 c sugar
1 tsp vanilla extract

1. Preheat your oven to 350°.

2. In a small bowl, whisk together the flour, baking powder, and salt until they are well combined. Set aside.

3. Place the white chocolate and the butter in a small sauce pan and then place the sauce pan over low, gentle heat. Heat the mixture, stirring often, until the butter and chocolate are melted and smooth. Take the sauce pan off of the heat and allow the chocolate mixture to cool slightly.

4. While the chocolate mixture is cooling, place the eggs, sugar, and vanilla extract in a large bowl. Whisk until all three ingredients are well combine. Whisk the cooled white chocolate mixture into the egg mixture. Add the flour mixture and gently stir until everything is well combined.

5. Spread the finished batter evenly around the bottom of a well-greased 9 x 9 pan. Place the pan in the oven and bake for 25 minutes or until a toothpick inserted into the center of the blondies comes out with only a few moist crumbs clinging to it. Place the pan on a wire rack and allow the blondies to cool for 2 hours before turning them out and cutting them into bars.
Notes:
  • If kept in an air-tight container, these bars will stay fresh for three or four days.

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