The Culinary Connoisseur
Inspired Blondies
07
Jun
Jun
Blondies are a brown- sugar-based cake bar resembling the
chocolate brownie. They are baked in the same fashion as traditional brownies
then cut into squares or rectangles for serving. They are sometimes referred to
as blonde brownies. Blondies are usually made from flour, brown sugar, butter,
eggs, baking powder, and vanilla. They may also contain a variety of chips and
nuts, but the dominant flavor of a blondie is brown sugar, not chocolate. Blondies are very adaptable; you can add lots
of different chips, nuts or fruit. We even turned blondies into a cheesecake!
chocolate brownie. They are baked in the same fashion as traditional brownies
then cut into squares or rectangles for serving. They are sometimes referred to
as blonde brownies. Blondies are usually made from flour, brown sugar, butter,
eggs, baking powder, and vanilla. They may also contain a variety of chips and
nuts, but the dominant flavor of a blondie is brown sugar, not chocolate. Blondies are very adaptable; you can add lots
of different chips, nuts or fruit. We even turned blondies into a cheesecake!
Most blondie recipes call for a 9” square “brownie pan”
which is very different from an 8” foil square pan. The heavy weight of a real
pan will yield the best texture in your blondies. Do a side by side comparison and you will be
amazed at the difference a great pan makes.
which is very different from an 8” foil square pan. The heavy weight of a real
pan will yield the best texture in your blondies. Do a side by side comparison and you will be
amazed at the difference a great pan makes.
Feel free to switch the coconut and pecans to any
flavored chips and whichever nuts are your favorites.
flavored chips and whichever nuts are your favorites.
1 cup canola oil
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups flour
3/4 teaspoon baking soda
1 1/2 cups pecans (6 ounces), toasted and cooled
2 cups sweetened flaked coconut, divided
Preheat oven to 350 degrees F with rack in middle. Grease
and flour a 13- by 9-inch baking pan or line it with parchment paper or foil.
and flour a 13- by 9-inch baking pan or line it with parchment paper or foil.
Beat oil, brown sugar and vanilla. Whisk in eggs 1 at a
time until mixture is glossy and smooth.
time until mixture is glossy and smooth.
Stir in flour and baking soda. Stir in pecans and 1 1/2
cups coconut.
cups coconut.
Spread in prepared pan and sprinkle with remaining 1/2
cup coconut. Bake until a pick inserted in center comes out clean, about 35
minutes. Cool completely.
cup coconut. Bake until a pick inserted in center comes out clean, about 35
minutes. Cool completely.
Yes, this recipe has it all: cheesecake, salted
caramel and buttery blondie. Could it get any more delicious?
caramel and buttery blondie. Could it get any more delicious?
1 cup whole pecans
2 tablespoons butter
Cheesecake batter:
2 8-ounce packages cream cheese, at room
temperature
temperature
1/2 cup sugar
2 extra large eggs
1 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking
powder
powder
1/2 teaspoon table
salt
salt
1 1/2 sticks (12
tablespoons) unsalted butter, melted
tablespoons) unsalted butter, melted
1 1/2 cups packed
light brown sugar
light brown sugar
2 extra large eggs
1 teaspoon vanilla extract
3 tablespoons
caramel sauce, melted, plus more for topping
caramel sauce, melted, plus more for topping
1/2 teaspoon fleur de sel or sea salt
Preheat the oven to 325 degrees F. Spread the pecans on a
baking sheet. Bake until toasted, about 8 minutes. Let cool, then lightly chop.
baking sheet. Bake until toasted, about 8 minutes. Let cool, then lightly chop.
Coat a 9-inch square pan with butter. Line with parchment
paper, coat the parchment with butter.
paper, coat the parchment with butter.
Make the cheesecake batter:
Beat the cream cheese and granulated sugar in a large
bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 2 egg
and 1 teaspoon vanilla until combined; set aside.
bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 2 egg
and 1 teaspoon vanilla until combined; set aside.
Make the blondie batter:
Whisk the flour, baking powder and salt in a medium bowl.
Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining
2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a
rubber spatula until just combined. Stir in 3/4 cup pecans.
Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining
2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a
rubber spatula until just combined. Stir in 3/4 cup pecans.
Spread the blondie batter in the prepared pan. Pour the
cheesecake mixture on the batter. Drizzle 3 tablespoons of caramel sauce over
the cheesecake batter. Using the tip of a knife, gently swirl together to
create a marbled effect. Bake until a toothpick inserted into the center comes
out clean, 45-50 minutes. Let cool.
cheesecake mixture on the batter. Drizzle 3 tablespoons of caramel sauce over
the cheesecake batter. Using the tip of a knife, gently swirl together to
create a marbled effect. Bake until a toothpick inserted into the center comes
out clean, 45-50 minutes. Let cool.
To decorate, drizzle with more caramel sauce and sprinkle
with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until
completely cooled, about 2 hours.
with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until
completely cooled, about 2 hours.