Sunday, February 3, 2013

Platinum Blondies

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 eggs
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.

One Year Ago Today: Canal House Roasted Tomatoes Studded with Garlic

Two Years Ago Today: Perfect Chocolate Cake

Three Years Ago Today: Miso Chicken


Rafeeda AR said...

i've been following ur blog for quite some time and love ur recipes... they are simple and look very tasteful... :)

Valerie Harrison (bellini) said...

We have had sun for the last few days which is quite a treat in a Pacific Northwestern winter. I understand your wanting to get out and enjoy it. As for the blondes I am intrigued.

elly said...

Con quella "barca" di cioccolato bianco non resisto... Sono di una golosia irresistibile!!! Buona domenica!

decocinasytacones said...

It´s been a grey week in the north of Spain too...and I loved this recipe.
Thanks for sharing it

Joanne said...

Yay for blondies! And for spring hopefully coming soon!

Anonymous said...

sounds like a perfect outing and these brownies sound pretty perfect too.I belong to the strange group that dislike chocolate, so these are right up my alley!

QembarDelites said...

looks very delicious! I have not baked blondies before, hope to try baking one soon!

Kim said...

I'm no several sweet thoot but I guess if we scale down the amout of sugar, it would be quite good! These are looking good anyway!

Jenn said...

That's a lot of white chocolate, definitely will have to try these!

I am completely envious of your signs of spring, by the way :)

¸.·´¸.·*´¨) ¸.·*¨)
(¸.·´ (¸.·`¤... Jennifer

MomWhatsForDinner said...

I would love to eat several of those blondies! Great post. I mentioned you in my proper blogging etiquette post today as one of the great proper bloggers out there. Feel free to share the article if you wish.

Ginny Hartzler said...

Well, I printed this and am anxious to try it. Does it really have a good flavor with the white chocolate? I will use the white chocolate chips. I am used to the butterscotch ones, a different twist to try.

The Red Apron said...

This looks beautiful!
Just notice the amount of white chocolate the recipe ask for, maybe lessening the amount would make it less sweet.
I will definitely try this but with less WC.
Will let you know know how it came out.
Miss you at The Red Apron, come visit soon.

Ellen Whyte said...

How lovely to see an early spring! I like the look of those cakes but I'm aiming for the roasted tomatoes from last year. Expanding waistline!

Federica said...

E' da tanto che sono curiosa di provare i blondies. Devo proprio cedere alla tentazione. Golosissimi i tuoi quadrotti :) Buona settimana, a presto

SkinnyMommy said...

The name got me-so cute! These look great! said...

I am a blondie junkie...these look great!

Susan Lindquist said...

Blondies are one of my 'once in a blue moon' treats .... these are certainly little sugar bombs, but oh, the chewy crumb! I'd be happy to have a batch sent my way, Mary!

So glad your first sign of Spring are beginning ! We have a long way to go here in New Hampshire!

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