Sunday, July 6, 2008

blondies for my blondie boss

So as some of you might know, I am applying to the dietetics graduate program at the University of Michigan this fall. I know, I know...a dietitian with an obnoxious baking obsession is probably not the most desirable fit. But oh well, my clients will love me, right? :) So anyway, I am slowly beginning the application process which, of course, involves obtaining three letters of recommendation. One of which, I am receiving from my hilarious former-boss, Colleen, and I am heading out to campus tomorrow to graciously pick up her letter. And what better way to thank someone than with a batch of buttery blondies?

I am pleased to report that these blondies have very little flour in them. Very little flour makes for very buttery baked goods...never a bad thing. :) Also, I ended up mixing chopped walnuts into the batter and drizzled chocolate, white chocolate, and peanut butter-white chocolate on top to make them all pretty and happy.

Basically, these blondies tasted absolutely amazing. They were soft and moist, and the walnuts were so so good in them. This is a great recipe to alter to your own liking, if you're in a creative state of mind. Some more ideas for delicious mix-ins? Try dried berries, chocolate chips, chocolate-covered raisins, sprinkles, jelly beans...okay, so maybe not jelly beans. :) But basically, anything that is delicious would make these blondies even more amazing than they already are.


Brilliantly Buttery Blondies
Adapted from "How to Cook Everything"

1 stick butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla
pinch salt
1 cup all-purpose flour
3/4 cup walnuts, coarsely chopped

1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
2 tbsp. peanut butter
2 tbsp. butter

Preheat oven to 350 degrees. Spray an 8x8-inch baking pan with non-stick cooking spray.

Mix melted butter with brown sugar, and beat until smooth. Beat in egg and then vanilla. Add salt, and stir in flour. Mix in walnuts, and pour batter into prepared pan.

Bake for 20-25 minutes, or until set in the middle. Remember...gooey blondies are better than rock-hard blondies. So don't bake these too long!

When blondies are completely cooled, prepare chocolate drizzles. Place white chocolate chips and peanut butter in a microwave-safe bowl. Microwave chips and peanut butter on high, stopping to stir at 20 second increments until smooth. Repeat, using semi-sweet chocolate chips/ 1 tbsp. butter and white chocolate chips/1 tbsp. butter. Spoon each chocolate drizzle into a small ziploc bag. Cut the tip off of each bag, and decorate the blondies with the chocolate drizzles.

1 comment:

Leah said...

I'm so sad that I didn't get to try these. They look so good!