Blondie brownies for summer

This started with a surprisingly good blizzard at Dairy Queen.  The blizzard for May was a Caramel Blondie Brownie Pecan Blizzard, something like that.  I tried it on a whim and then started telling everyone to go get one.  I went back for another a few weeks later and even though it was still May the blizzard was gone.  I said "What, it is still May!".  The worker was apologetic, but firm, the blizzard was really gone.  They didn't even have the stuff to make it anymore, or so he said.

So I had blondies on my mind.  Cook's Illustrated had a great recipe featured in another blog, so I decided to give it a try.  I figured that the best blondie is chewy, sweet, and chunks of white chocolate.  This recipe fit the bill.  I left out the nuts, but 4oz of toasted pecans or walnuts might be nice.  And these are so easy.  Much faster even than chocolate chip cookies, just spread the dough in a pan and you are done.  These are going to be my summer go to picnic dessert.

Blondie Brownies

INGREDIENTS

• 1 1/2cups unbleached all-purpose flour (7 1/2 ounces)
• 1teaspoon baking powder
• 1/2teaspoon table salt
• 12tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
• 1 1/2cups packed light brown sugar (10 1/2 ounces)
• 2large eggs, lightly beaten
• 4teaspoons vanilla extract
• 6ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips
  
  
  
  

INSTRUCTIONS

1. 1. Adjust oven rack to middle position; heat oven to 350 degrees.   Spray 13x9 pan with cooking spray.
   2. Whisk flour, baking powder, and salt together in medium bowl; set aside.
   3. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
   4. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

   And lest you think I am only a dessert maker, just a few photos of the rest of that summer (almost) night's meal.

   

   You know how even if you marinade your raw chicken breasts for hours it all just drips off and you can't taste it?  That is how it works for me anyway.  So I learned this tip.  Wait until the chicken breasts are basically done, then dip them in the marinade, grill for another minute or two, and then dip one more time before serving.  I could actually taste the lemon and garlic this time!  Plus, the marinade isn't contaminated, so I used it to flavor the roasted broccoli and orzo with feta and pine nuts.

   
   

   

   
   

   The weekly menu 

   Monday and Tuesday:  Those pork lettuce wraps again, this time I tripled the quick pickled vegetables and there were still no left overs

   Wednesday:  BLT's, this is a blast from the past.  My mom used to make these for us when I was a kid.  The cool mayo, tomato, iceburg lettuce with salty bacon!  Served with lots of fruit.

   Thursday:  Lemon garlic grilled chicken breasts with blondies for dessert

   Friday:  Ritz crusted cod with roasted cumin cauliflower