Blondies, via Cookie Madness!
Update:
This Karo corn syrup is amazing! I decided to add it to my recipe since I picked it up at my local supermarket. Corn syrup apparently slows down the crystallization of white sugar, which means soft and moist brownies! Sugar usually acts as a binding agent to the mixture, which is why it gets hard. I did not know this until I looked it up online. My blondie looks thicker and it was oh so moist. Everyone that tasted it wanted more.
2nd Attempt Blondies
Blondies
I am on a baking streak!! Yay! I can’t remember a time where I baked every weekend, and I think it’s the gym that gets me so highly energetic. Because my gym is conveniently located a few blocks from the supermarket, I make it a habit to stop in at least once, to get what I need to bake! This weekend I decided to make blondies because I really like them. I remember ordering a warm blondie dessert at Applebees a long time ago, topped with a scoop of vanilla ice cream with caramel drizzled on top. The feeling of combining the blondie and the ice cream and the caramel sauce just blew my mind! I really want to re-experience that feeling, but first I have to learn how to make the darn blondie!
Now for a blondie, luckily most of the ingredients are in your kitchen. I have personally never made blondies or brownies before, but it seems easy! Because of my first failed attempt at brownies (similar to the blondie just that it has chocolate) with my friend Winnie in high school, I never dared to attempt to make brownies or blondies. I think the reason why we failed was because when we’re both in the kitchen, we can’t concentrate, which means we can’t read instructions. Long story short, the batter was so hard and the brownie was so hard it just scarred me from eating brownies. Anyways, you basically just need white and brown sugar, eggs, flour, baking powder, baking soda, vanilla extract, and cinnamon! Everyone should have these ingredients in their kitchen! It’s inexpensive and it does not take long to make.
When I think about baking, I always go to Cookie Madness! It is my favorite website for dessert recipes because they actually have photos of the dessert! I honestly cannot bake anything without seeing the picture first. After browsing through the blondies section, I found the recipe that I would like to use.
I altered the recipe just a little bit, but it’s practically the same as the Cookie Madness one.
Please click on the below link to see more.
Small Blondie Treat
Blondies
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter
2/3 cup (packed) light brown sugar
1/4 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla
1 teaspoons cinnamon
1 cup chopped, toasted walnuts (microwave them for 2 mins spreaded on a paper towel as it says on the website)
The recipe also includes 1 tablespoon light corn syrup, which I did not have at home but I made it regardless. I am curious though, does the corn syrup make the brownie more moisture?
Directions:
Preheat oven to 350 degrees F. Line an 8 inch square metal pan with parchment or line with foil and grease the foil. Or you can grease your pan with butter like I did.
(I used a 9 inch pan because that is the only pan that I have. The bigger your pan, your smaller and thinner your brownies will be. So make sure you get the 8 inch!)1. Mix together the flour, baking powder, baking soda and salt.
2. Melt the butter in a small saucepan over medium-high heat. Cook an additional 3 to 4 minutes, stirring constantly, until the butter has turned a light golden brown. Remove from heat and beat in the brown and white sugars. Let cool to room temperature.
3. Stir in the egg and yolk, then the corn syrup, vanilla and cinnamon. Stir in the walnuts, then fold in the flour mixture. Scrape batter into a generously greased 8-by-8-inch pan, spreading to the edges.
4. Bake 20 – 25 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool on rack and cut into bars.
Makes 12 2-by-2-inch brownies. Courtesy of Cookie Madness! Recipe located above.
Blondie Batter Spread
Blondie out of the oven
Blondie Bars
Blondie w/walnuts
Side view of walnut blondie
Ok, for a first attempt it’s not bad. Thank goodness I thought it out of the oven in 21 minutes instead of 25 because it would have been badly burnt. I recommend you to check on your blondie after 15 – 20 minutes by using a toothpick and inserting it to see if it comes out clean. This time is critical for your blondie because you don’t want it too “crispy” and dried. Now I know to buy corn syrup and an 8×8 pan to get bigger bars! I love big moist bars!
Can anyone give me tips on how to improve upon on this recipe?
Until next time,
<3 FCG
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