I’m not sure if you will love me or hate me for what I’m about to share with you. You will love me because these Chocolate Chunk Blondies may be, quite possibly, the best thing you’ve ever put in your mouth. You will hate me because you can’t stop at one. You’ll will somehow manage to eat the entire pan without even knowing it. I apologize in advance.
Chocolate Chunk Blondies (Serves 12)
Recipe slightly adapted from Barefoot Contessa
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 tsp. pure vanilla extract
2 large eggs, at room temperature
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1 1/2 cups chopped walnuts (I left them out)
1 1/4 pounds semisweet chocolate chunks, such as Nestle's
1. Preheat the oven to 350 degrees. Grease and flour an 8 1/2 x 12 x -inch baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla. Add the eggs, one at a time, and mix well, scraping down the bowl after each addition.
3. In a small bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the walnuts (if using) and chocolate chunks with a rubber spatula.
4. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes, until a toothpick comes out clean. Don’t overbake! The toothpick may have melted chocolate on it but it shouldn’t have wet batter. Cool completely in the pan and cut into 12 bars.
Note: I used a 13 x 9 baking pan. Mine was ready in 30 minutes but start checking at 25 minutes.
Last night I went to a cooking class at the club in our neighborhood with Cathi and Alicia. The class focused on sauces and we watched the chef make Beurre Blanc, Bordelaise, Apple Jalapeño Chutney and Hollandaise Sauces. We enjoyed a meal that let us try each of the sauces.
Most of the sauces I was familiar with but the Bordelaise. Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for it’s wine. The sauce is made with dry red wine, butter shallots and demi-glace. Did you know that it takes TWO days to make demi-glace!?!
My breakfast this morning:
After I took the kids to school, I went to Cardio Pilates class. Lunch was a Grilled Chicken Greek Salad at Marketplace Grill.
I’m looking forward to a relaxing night at home watching football!
Have you ever made demi-glace?