Blondies have more fun – blondie bites with candied nuts
I love to bake and often wonder what I like better, cooking or baking. There is no large audience here for baking as it is just the two of us at home. With the blog however, I invite you into my kitchen, virtual as this may be, and now I can bake for you. I spoke to a blogger friend about this and she said she would bake a cake and throw it out. I relate to the sentiment although I haven’t done it that way. I try to unload some of the baked goodies on my friends and neighbours but, you know how it is, you don’t want to push your extras on other people. I also learned to bake in smaller quantities.
So, do blond(ies) have more fun? These little blondie bites are good to put into a cookie jar (it’s not just for cookies anymore) for when the sweet urge arises. They also make a nice addition to a sweet tray that you take to a party or a celebration. What elevates these bites to a more sophisticated level is the caramelized nuts and fleur de sel that are folded into the simple butter-sugar-egg-flour batter. I cut these rich blondies into smaller pieces which are quite enough (who is counting how many pieces you ate?).
The recipe is adapted from Mark Bittman butterscotch brownies recipe in How to Cook Everything.
1 cup dark brown sugar
Pinch of salt
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
3/4 cup caramelized nuts, chopped
1 teaspoon fleur de sel or another coarse beautiful salt
Add the sugar and beat/whisk to incorporate.
Add egg and vanilla and continue mixing.
Add the flour and baking powder and mix just until the flour is incorporated and a batter forms.
Mix in the caramelized nuts and fleur de sel by hand.
Butter (or spray) an 8″ square cake pan.
Scrape the batter into the pan and smooth the top.
Bake in 350F for about 20 minutes or until almost set. Do not over bake.
Remove from oven and let cool in pan.
Cut into desired size squares. to cut into small squares I first cut the blondie into about 9 pieces and then cut each in four.