Tags

, , , ,

Blonde Brownies

Why Hello! Did y’all forget about me?  After several weeks of crazy work schedules and the Labor Day holiday, I am finally closer to normal and can catch up on my blog.  I hope y’all have missed my posts, because I really have missed cooking and posting.

Well, several weeks ago, I said good bye to some of my favorite people – Jeff and Julie. Times with Jeff and Julie were always guaranteed to be fun – just fun. I’ve known them for several years, and this past year they joined my kickball team so we got to hang out on a weekly basis. I promise this season will not be the same.

For their going away party, our friends Ben and Amy had a bunch of us over for a cookout, and I had to make these blonde brownies.  The first time I made these brownies, Ben (who is a complete chocaholic) flipped his lid for them, so I always try to whip up a batch for special occasions. Thankfully, I had everything I needed in my pantry so no need to go to the store.

The original recipe is from celebrity chef Bobby Flay. He used this recipe when competing on Throwdown.  I can’t remember if he won or not, but he should have.  These brownies are buttery and nutty and chocolately.  I always mix up the nuts or the chocolate chips, but the base is always the same – brown sugar, butter and some eggs.  These are some rich brownies, so I always cut them in 1-inch squares.

Some of Bobby’s ingredients are kind of fancy, so I’ve adapted the recipe to what I can get my hands on.  I’m sure the original recipe’s muscovado sugar is delicious, but I can’t find it on a regular basis.

Ingredients

1 1/2 sticks unsalted butter, melted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup white chocolate chips
1 coarsely chopped toasted pecans

Preheat oven to 350 degrees F. Spray and line a 13×9″ by baking pan with parchment paper, allowing a 2-inch overhang. The parchment will help you remove the brownies from the pan.

Whisk together the flour, baking powder and salt in a medium bowl.

In a stand mixer, add the hot, melted butter to the brown sugar and mix until combined and the sugar is melted, about 5 minutes. Let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and mix until just incorporated. Fold in the chocolate chips and pecans, then transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 1-inch squares.