Like brownies, only without the chocolate. A few weeks ago, when I brought brownies in to share, a coworker asked if I'd ever made blondies. I said no, but I've been meaning to so I'd make some soon. Now is soon enough. I basically used my brownie recipe without chocolate. This is something even kids can make and you can't learn about the wonders of browned butter too young!
Melt a stick of butter in a saucepan. Let it cook til it bubbles, makes a froth and (finally) starts to brown. It'll smell rich. Move the froth around until you see the milk solids below turn blonde-brown.
Remove from heat and add 1c sugar and 1 tsp vanilla. Mix well and let cool enough so the eggs don't cook when you add them. Also, resist eating the mixture as it is at this point!
Add 2 eggs.
Tilt the pan and beat the eggs while slowly incorporating them into the sugar/butter. This makes sure there are no little bits of cooked, chewy egg that don't quite mix in well.
Spray a cake pan (8x8) with oil or butter it with some soft butter.
Add 1/4 c flour to the pan, coat the pan, the knock the excess into the batter and add another 2/4 c flour.
Mix well and pour into the cake pan and bake at 350 for 30 minutes.
These are fabulous with milk. Tea would be good, too, as would coffee. Yes, I took a nibble out of one before I took the picture. They're just that good. I'm glad I browned the butter before mixing them all up, it really made a difference, the flavour becoming nutty and caramely. They're chewy, too, so the yum goes on a bit.
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