Few things make me happier than a perfect brownie. I like them dense and fudgy with a top that crinkles and flakes when you bite into it. I remember the last best brownie I had. It was from Madruga Bakery in Miami and I managed to save half, put what remained of it in the freezer and then divvied it up for dessert with friends who came for dinner later that week. Six people tried that brownie and they all gave it glowing reviews!
Now I won’t claim that these blondies rival that brownie, but I would say they come pretty close. The recipe is adapted from Claire Ptak’s Butterscotch Blondie in her gorgeous The Violet Bakery Cookbook. Other recipes I’ve tried from her book and loved include this Quinoa, Hazelnut and Cherry Granola and these Prune and Oat Scones.
Start baking with her and you’ll be in good company. Word on the street (in London) is that Claire made Harry and Meghan’s wedding cake!
Dark Chocolate Blondies with Macadamia Nuts
Makes 9 Blondies
1 cup plus 1 tablespoon unsalted butter, plus more for greasing pan
2 eggs
1 3/4 cups light brown sugar
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons kosher salt
4 1/2 ounces (usually 1 1/2 bars) dark chocolate, broken into small pieces
1 cup roasted, unsalted macadamia nuts, broken into pieces*
*If you can’t find unsalted, then use salted but cut down on the amount of kosher salt you use.
Preheat oven to 320°F and butter a 8 by 8-inch baking pan and line with parchment paper.
Gently melt the butter in a small saucepan and set aside to cool slightly. In a large bowl, whisk together eggs, sugar and vanilla until frothy, then whisk in the melted butter.
In a separate bowl, whisk together the flour, baking powder and salt, and add to the egg and butter mixture along with the chocolate pieces and macadamia nuts. Mix until just combined.
Pour the mixture into your prepared pan and smooth the top with a rubber spatula. Bake 30-40 minutes, until the center is puffed and set but still a little gooey.
Let blondies cool completely in the pan before cutting into squares. These keep well for three days in an airtight container.
Lisa Barker says
These look amazing!!!! xx
LOVE your logo!!!
Cathy Maude says
YUM! These recipes all look great! I can’t wait to try them! Thank you!!!