From the kitchen of One Perfect Bite...Several days ago, I noticed the birds were back, not in large numbers, mind you, but enough of them to wake the sun and cause light sleepers problems. It's been a gray week here in Oregon, but this morning the sun rose at their beckoning and managed to stay with us for the entire day. I've been house bound for the past two weeks, so despite a list of should dos, the Silver Fox and I played hooky and hit the backroads and byways to glory in a landscape that is again turning green. We had too good a time and I did not leave myself with enough time to make complicated treats I had planned for tomorrow's bowl party, which, thankfully, is being hosted by a neighbor. I literally threw together a dip, a batch of brownies and the blondies which I am featuring today. I found the recipe for the blondies in Saveur magazine and decided to give it a test run because it is a bit different than most I have seen. As you scan the ingredient list, you'll notice that the recipe calls for a boatload of white chocolate. I was curious to see what its addition would do to an otherwise familiar recipe. It certainly does the standard butterscotch flavor of blondies no harm. While they are way too sweet for my taste, the Silver Fox really liked them, but even he suggested they be served in smaller portions than suggested in the original recipe. This recipe is almost effortless, so, if you have a demanding sweet tooth, you'll probably want to give it a try. I'm certainly not embarrassed to send the blondies down the hill tomorrow. I know I've been remiss, but I hope I'll be able to respond to all unanswered comments at some time tomorrow. In the meantime, here's the recipe for the Platinum Blondies.
Platinum Blondies...from the kitchen of One Perfect Bite courtesy of Saveur magazine
12 tablespoons unsalted butter, melted, + butter for baking pan
2 cups flour, + more for pan
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1-1/4 cups light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups roughly chopped white chocolate
1) Heat oven to 350 degrees F. Grease and flour a 9″ x 13″ baking pan. Set aside.
2) Whisk together flour, baking powder, and salt.Set aside.
3) Whisk both sugars, vanilla, and eggs together in a bowl until smooth. Add butter, and stir until smooth. Add flour mixture, and stir until just combined. Stir in white chocolate, and spread batter in prepared pan.
3) Bake until a toothpick inserted in middle comes out with a few crumbs attached, about 20 to 25 minutes. Yield: 12 to 24 servings.
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