If you love brownies you will love its vanilla forward cousin, the “blondie”. The texture and chewiness of a blondie resembles a traditional, fudgy brownie however, the cocoa is substituted for vanilla and brown sugar replaces the granulated sugar. Being a bonafide vanilla lover myself, I really enjoy the delicious flavor of a well executed blondie.
The wonderful thing about this recipe is that it’s super kid friendly so you can get your little chefs in the kitchen and let them have it! The recipe comes from a great, easy to follow cookbook for kids entitled, The Complete Cookbook for Young Chefs by America’s Test Kitchen which in my opinion, is one of the BEST cookbook publishers out there. Their recipes are always easy to follow, delicious and fail proof.
My daughter made these beauties all on her own and except for a few very minor substitutions, she followed the recipe as written.
The nice thing about this recipe is that because the blondies are baked in individual muffin cups they both bake and cool much more quickly. To enhance the flavor and give the blondies a more complex, nutty flavor she decided to first brown the butter which turned out to be an excellent idea. It really added to the richness and overall flavor. She also substituted the white chocolate chips that were called for and instead used Heath® Bit o’ Brickle pieces. Needless to say, these were a big hit in our home. Enjoy!
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp Kosher salt
- 1 cup packed (light or dark) brown sugar
- 8 tbs unsalted butter, melted and cooled*
- 2 large eggs
- 1 tbs pure vanilla extract or paste
- 1/2 cup white chocolate chips or Heath® Bit o’ Brickle pieces
Adjust the oven rack to the middle position and preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, whisk together the brown sugar and cooled melted butter until nice and smooth. Add in the eggs and vanilla and whisk until smooth.
Add to the wet ingredients the flour mixture and use a rubber spatula to stir gently until just combined. Stir in the chocolate chips or toffee pieces.
Using a spoon or cookie scoop, divide the batter evenly among the 12 muffin cups filling them up about halfway.
Bake for about 14-16 minutes or until golden brown.
Remove from oven, place the blondie bites on a wire rack and allow to cool for at least 10-15 minutes before serving.
*To brown butter – In a light colored pan*, melt the desired amount of butter over medium heat, stirring occasionally. After 4-5 minutes the butter will begin to foam and bubble, keep stirring and watching it closely at this point. As the foaming begins to subside watch the color of the butter, once it looks slightly golden brown remove it from the heat and pour it into a bowl to cool. You will know the butter is browned and ready by the aroma, it should smell nutty and fragrant at this point.*