Sunday, March 12, 2006

Blondies

Tonight for dinner we had Southwest Pinto-Bean Burgers with Chipotle Mayonnaise. This has really become one my favorite things to make. It is so good.

I also discovered that I had the ingredients to make Fine Cooking's Blondies. The recipe had been posted on the Cooking Light forums a couple weeks ago. So I went ahead and made them. It will be good to go into my lunchbox this week. They are very yummy. Very thick and chewy, and the top kind of caramelizes to become crispy like a candy-coating. I didn't have pecans so I used hazelnuts, and it was still great.

Fine Cooking Blondies
1/2 cup butter
1 1/2 cup dark brown sugar
1 large egg -- room temperature
1 large egg yolk -- room temperature
1 1/2 tsp vanilla
1 cup + 2 tbsp flour
1/4 tsp salt
3/4 cup toasted pecans -- roughly chopped

Heat butter and brown sugar over medium heat, stirring frequently, until sugar is dissolved. Cook, stirring, about 1 minutes longer-the mixture will bubble but should not boil. Set pan aside to cool for about 10 minutes. Meanwhile, grease 8" pan, line bottom with parchment or wax paper, grease paper. Stir the egg, egg yolk, and vanilla into the cooled sugar mixture. Add the flour, salt and nuts, stirring just until blended. Pour into prepared pan and bake at 350° until it tests done, 25-35 minutes. Let cool on rack until cool enough to handle, run knife around inside, flip out, peel off paper, reinvert and let cool completely. (Can double for 13x9", increase baking time slightly).

Yield: I got 9 squares, but if you cut them smaller you could probably get more.

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