Well the Boy got me a book for my birthday (yes, we are all astonishment) and I flagged a few thing that sounded good and told him to pick something to start with and this is what he picked – and I am not surprised at all. Not in the least. Blondies.
8 ozs Ghirardelli White Chocolate baking bar, broken or chopped into 1-inch pieces or whatever … just saying.
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 large eggs
1/3 cup granulated sugar
1 Tbs vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp salt
1 cup Ghirardelli Semi-Sweet or Milk Chocolate Chips
Preheat the over to 350 degrees. Line a 9-inch square baking pan with parchment paper. Grease the paper.
In the top of a double boiler or in a heat-proof bowl over barely simmering water, melt the white chocolate and butter, stirring occasionally until smooth.
In a large bowl with an electric mixer at medium speed, beat the eggs until foamy. With the mixer running, add the sugar in a slow steady stream. Add the vanilla. Add the melted butter and white chocolate mixture in a thin stream. With a spatula, fold in the flour, salt and chocolate chips until well combined. Spoon the mixture into the prepared pan.
Bake for 25 minutes or until a tester comes out clean when inserted into the center. Let the brownies cool for at least 10 minutes. Cut and serve warm or at room temperature. Store in air tight container at room temperature.
The Ghirardelli Chocolate Cookbook: Recipes and History from America’s Premier Chocolate Maker.
It is a strange recipe for Blondies – at least in my opiniou. I’ve never seen one that uses white chocolate as part of the batter. I wasn’t entirely convinced that this would work, to be honest, but the proof of the pudding is in the making – or something like that – I think. And the Boy totally took care of them – yeah!