Monday, July 18, 2011

Butter-Nut Blondies

I adapted this recipe from a King Arthur Flour recipe. The biggest difference is that I used AP (all purpose) flour instead of whole wheat. Whole wheat is a better grain but the instructions said the dessert had to sit for 24 hours to reduce the grittiness of the flour. I would have used whole white wheat since it lacks that grit but didn't have any. You can use whole wheat or whole white wheat in place of the AP flour. I have to say this was an amazing cookie/whatever (blondies aren't brownies but they aren't really cookies either). We served them topped with a scoop of vanilla ice cream and it was a perfect end to our BBQ on Sunday.

Butter-Nut Blondies
1 stick butter, melted
2 cups dark brown sugar
molasses, optional
3 eggs
1 TB apple cider vinegar
1 TB Buttershots
1 teas baking powder
1 1/2 cup flour
1 1/2 cup walnuts

Pour melted butter into bowl (or melt butter in bowl). Add brown sugar. If using light brown sugar, add molasses to taste. You want a fairly strong molasses flavor. Add eggs, one at a time, until incorporated. Add vinegar, buttershots and baking powder. Stir until fairly smooth. Add flour and mix until flour is completely wet. Add walnuts.
Pour into 9x13 greased pan. Bake in preheated 350 oven for 26-28 minutes.

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