Sunday, June 22, 2008
The Ghirardelli Chocolate Cookbook: Classic Blondies
I am looking for a blondie recipe. Maybe I should post a wanted ad. Wanted: one blondie, halfway between a cookie and a brownie, preferably with lots of sweet goodness folded inside. While this one works on some levels, and is obviously delicious in its own right, it's not quite there. The search will continue. And no, I'm not particularly sad about that fact.
From The Ghirardelli Chocolate Cookbook
8 ounces White Chocolate baking bar, broken or chopped into 1-inch pieces
½ cup (1 stick) unsalted butter, cut into small pieces
2 large eggs
⅓ cup granulated sugar
1 tablespoons pure vanilla extract
1¼ cups all-purpose flour
¾ teaspoon salt
1 cup Semi-Sweet Chocolate Chips or Milk Chocolate Chips
Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper. Grease the paper.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the white chocolate and butter, stirring occasionally until smooth.
In a large bowl with an electric mixer at medium speed, beat the eggs until foamy. With the mixer running, add the sugar in a slow, steady stream. Add the vanilla. Add the melted chocolate and butter in a thin stream. With a rubber spatula, fold in the flour, salt, and chocolate chips until well combined. Spoon the mixture into the prepared pan.
Bake for 25 minutes, or until a tester comes out clean when inserted into the center. Let the brownies cool for at least 10 minutes. Cut and serve warm or at room temperature. Store in an airtight container at room temperature.
Makes 16 bars