Monday, November 7, 2011
Blueberry White Chocolate Blondies
It's Reveal Day once again for the Secret Recipe Club. This month, I was assigned to Heather's blog, Eggs Cream and Honey. In case you didn't know, Heather lives in England. How cool is that! She has so many neat recipes on her site and I finally decided to go with the Chewy Chunky Blondies. The great thing about these bars is that you can add whatever you want to them and it's sure to be good - chocolate chips, butterscotch chips, toffee, etc. I decided to go with a combo of white chocolate chips and dried blueberries.
The blondies were super delicious. They were definitely chewy and had an awesome caramelly flavor from the brown sugar infused into every bite. Plus, the white chocolate blueberry combo is simply marvelous. I ate some of the edge (my favorite part) right after it came out of the oven. Sure, it was hot, but oh so gooey . . .
I am in love with these blondies and will never look for another recipe for them again. I'm thinking I might like to try them with orange, ginger, and dried cranberries or some chai spice or cherries and dark chocolate. The possibilities are endless. Thanks Heather for one sweet recipe!
Chewy Chunky Blondies
(adapted from Dorie Greenspan's "Baking From My Home to Yours")
2 c. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter, at room temperature
1 1/2 c. packed light brown sugar
1/2 c. sugar
1 tsp. vanilla
2 large eggs
1 c. white chocolate chips
2/3 c. dried blueberries
Preheat the oven to 325F. Butter a 9x13" baking pan.
Cream the butter and sugars until until well incorporated. Add the eggs one by one, beating for 1 min. after each addition, then beat in the vanilla. Add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chocolate chips and blueberries. Scrape the batter into the pan and smooth the top as best as you can.
Bake for about 40 min., or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and let cool completely.