Two nights ago, I attempted to make a simple batch of blondies and was met with pure disaster. Well, I shouldn’t say that. My baking follies gave way to the creation of an entirely new dessert / ice cream topping: Blondie Crumble. However, as lovely as that penicillin-esque discovery was, it still could not provide an ample substitute for an actual blondie. Even worse, I was now the laughing stock of my friends (not to mention IndianJones’s brother, who wrote a rather disdainful missive pertaining to my ineptitude in the kitchen). I needed to redeem myself. I needed to prove that I could successfully make blondies. After all, I’ve pulled off black and white cookies. Surely I could do this.
And so last night I set out on my latest project, which I aptly named Blondies: Redemption. Was I successful? Pictures after the jump…
Once again, I started with the dry ingredients: flour, baking soda, baking powder, and salt — all of which I mixed with a fork. So far so good.
In a small saucepan, I melted a large amount of butter (ten tablespoons, to be exact) on a low flame. Again, smooth sailing.
My eggs were very cold, and I heard that if you place them in lukewarm water, they can reach room temperature quickly. Hence, the egg cocktail seen here. I should note that I did not warm up the eggs on blondie attempt #1.
Butter has melted.
With my electric hand mixer (NOT my whisk), I mix the butter and two cups of brown sugar. This was a major departure from the previous evening when I had COMPLETELY OMITTED THE SUGAR ENTIRELY. Funny what a difference that can make.
I then mixed in the eggs and vanilla extract.
After the dry ingredients were added, I was left with this: batter. The previous night’s disaster was more of a dough.
Also unlike the previous night, I had enough batter to fill the baking dish. No need to spread it out with a spatula.
With everything looking good and all ingredients accounted for, I added the chocolate chips and pecans.
Twenty-five minutes later… SUCCESSFUL BLONDIES!
jash, who had ambled over to watch Top Chef, takes a side-by-side comparison photo of the Blondie Crumble alongside the actual blondies. There has been much improvement.
Here I am, unshaven and sporting a hat to tame my mangy hair, about to enjoy my redemptive blondie.
REDEMPTION!
Well, the blondies turned out just right. I now feel like I can move on with my life. And by “move on with my life,” I mean, “get a haircut.” To the barber!
This is much more acceptable. You deserved that scorning via bbm. Remember, you have to pay attention and be precise while baking! Cooking…eeehhh not so much.
Although you got something going on with the ice cream thing. Put a nice scoop of Vanilla on that blondie, then grace it with a decorative sprig of mint or a stalk of vanilla.
Yes Indy. because baking is actually a science.
B— are you available for marriage?
baking a science? and cooking is what? chopped liver?
The dessert portion of the competition has been the downfall of many a Top Chef contestant. I knew you could do it. Bravo.!
Great job, B! It’s absolutely insane how important sugar is in a dessert recipe. Boggles my mind 😉
Try adding mashed banana sometime. Or, dried cherries or cranberries. A touch of bourbon can make it a holiday.
Oh, wait, you don’t care of berries.
Never mind.
Erica, don’t you want to wait to see the results of the haircut before you propose marriage?
Put one in the fridge and see how long it lasts. The chocolate tartlet is in its 4th month and still going.
(love the new FYI)
hb
Oh that looks good. I may have to make up a batch. Just remember when baking usually you have to cream the butter and sugar and egg then add the dry ingredients.
I like the FYI, but that is not always the case. Sometimes I have to start all over again because of that awful captcha.
Bauer’s Sweetheart — I can assure you that the haircut was QUITE good.
I like your scruffy look, but is that what they’re calling “The Jessie” on the lower half of your face?
Now, had you been born a female, you would never, ever forget the sugar in a recipe. You are redeemed.
I found the absolutely easiest, most deeeelish blondie recipe ever. Takes all of 10 minutes. Ditch the mixer and baking soda/powder altogether.
I like to sprinkle sea salt on top for a salted caramel vibe.
http://smittenkitchen.com/2006/11/blondies-for-a-blondie/
Will you take suggestions for your gourmet adventures?
I highly recommend a great Australian favourite, the lemon slice….