I’ve never made blondies before, but after being inspired by a friend on Facebook, I decided to give it a shot. My life is officially changed.
For reference purposes, here is the recipe that I used:
For the Blondies:
- 10 tablespoons unsalted butter, at room temperature,
- plus more for the pan
- 1 cup walnut pieces
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 3 large eggs
- 2 tablespoons vanilla extract
- 6 ounces white chocolate, cut into chunks
For the Topping:
- 1/3 cup maple syrup
- 6 tablespoons unsalted butter
- 1/4 cup heavy cream
- Vanilla ice cream, for serving
- 1/2 cup walnut pieces
Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.
I didn’t have any heavy cream, so I used whole milk, but the sauce still tasted incredible. I also didn’t have any ice cream, but it was fantastic without the ice cream just the same.
I can also say that using my new Kitchenaid mixer has changed the way that I bake forever. While I feel like there is something special about mixing everything by hand, it was much more convenient, easy, and faster just by using the standing mixer. I’m sure that’s obvious, but it really means a lot when you can step away to measure something out while your batter is already mixing.
I’ve only ever had a blondie once before in my life, and it was very recently. I never understood the appeal of a brownie without chocolate. I mean, what’s the point, right? Well, apparently the point is BUTTER. Lots and lots of butter. I can see (taste) the appeal …
Bottom line is, this was a fantastic (and scrumptious) Sunday project for me, and this whole blondie thing is definitely making its place into my baking arsenal.