You guys. It has been a big freaking week! Halloween, costume fittings for Nutcracker and the Cubs were in the World Series. (Also, they won! Hooray!) I knew I needed some serious snackage to handle all the excitement. I taught on Halloween and was in dire need of some baking time to mellow out after the kids and their sugar highs. I didn’t want to do something totally crazy, but I also didn’t want to just make plain old cookies. *Note: Cookies are glorious. I didn’t mean to insult them. Just wasn’t in the mood*
I decided on the perfect thing!
Blondies. They are like cookies, but also like brownies. They are perfect. They are like the vegetable soup of the dessert world. You have random stuff in your cabinet and don’t know what to do with it? Throw it together and make blondies. I scanned my brain for what I might have in the kitchen that I needed to use up and decided on chocolate chip, pecans and coconut. You do you though. You can use macadamia nuts, white chips and caramel. Or dark chips, dried cranberries and walnuts. Or just make them with butterscotch and chocolate chips. Whatever! I hit the cabinet to gather ingredients and
*bum bum BUUUUM!* No. Coconut. Now, a normal sane type person would just move on and not use coconut, but I had my heart set on it, (and am not a normal sane type person), so we hit the store to grab some coconut.
While we were there, I had a transcendental experience. There are moments in your life that come out of the blue, that you remember forever. For me, they are things like Obama being elected in 2008. Or my husband proposing to me. Or where I was when I got the call that my nephew was born. That day at the store, I found something that will forever change my life and how I bake. I found:
A dessert. Bar. Baking pan.
It is like a muffin pan but all the pockets are square.
I swear on Ben Zobrist, it was like the baking gods shined down on me and said “Jessica. We know cutting brownies and bars is awful. We know the bars are never quite even and it’s near impossible to make sure they are all exactly square. Don’t worry. We got you girl.” And it was only $7.00.
I bought the pan.
We made the dough in 10 minutes while watching Hocus Pocus (massive props to Bette Midler. Still so effing good) and popped them in the oven for just 15 minutes.
*Insert angels singing here* I was in heaven. Food coma heaven. I took them to work the next day and they were gone before noon.
Honestly, this blondie recipe is basically a cookie recipe but baked in a different shape. I figured it would be a bit much to give you guys a play by play of something I’ve already chronicled on this site like 5 times, so I left out the step by step pics on this one. If you want to check them out, head over to my original cookie post here! I changed up the actual ingredients and ratios, but the process is exactly the same.
Make. Bake. Let them cool for maybe 10 minutes in the pan, then once they are not going to burn off your fingerprints, remove to cool a little longer on a wire rack.
Eat. Just eat em. Also there is whiskey in them. I didn’t mention that before did I? #blahblahbooze
Nosh on, friends!
Yield: 12-16 blondies Prep: 10 -15 minutes Bake: 15 minutes for a fancy pan, 20-25 in a brownie pan
1/2 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup whiskey (I used Old Overholt Rye- you do you. I’m not gonna judge)
1 tsp Mexican vanilla
1 1/2 cups unbleached flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup shredded coconut
1/2 cup chopped pecans
3/4 cup dark chocolate chips
- Preheat oven to 350°.
- In a medium mixing bowl, beat butter to break it up. Add sugars and cream until light and fluffy.
- Add eggs one at a time mixing thoroughly after each egg. Mix in vanilla and whiskey until all ingredients are well combined.
- In a separate mixing bowl, whisk together flour, baking soda, baking powder and salt.
- Pour half the flour mixture into the butter mixture and beat until you can no longer see any flour. Repeat with other half of the flour mixture. Stir in coconut, pecans and chocolate chips.
- Prepare your baking pan by spraying lightly with vegetable oil and dusting with a light layer of flour. Pour dough into the pan and bake for the appropriate amount of time. If using an actual dessert bar pan like I did, this should be about 15 minutes. If using a traditional brownie pan, it will probably be somewhere between 20-25 minutes. Keep an eye on it though. You should be able to insert a toothpick and have it come out clean. 🙂
- Remove from oven. If using a dessert bar pan, cool for 10 minutes in the pan, then remove blondies from the pan to cool completely on a wire rack. If using a brownie pan, cool completely in the pan on the wire rack before attempting to slice.