Crazy Blondies

It’s been awhile since I’ve made a good blondie. I’ve become enamored with them only recently – but their brown sugar chewiness is addicting and I find myself saving more and more blondie recipes.

This one, which is adapted from a recipe by King Arthur Flour, is really unique in that it calls for white whole wheat flour,  in addition to all purpose flour. The whole wheat flour gives a nutty taste without being overpowering or obvious, which is always a bonus – especially if you are giving these to children – they won’t know it’s there unless you tell them.

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The original recipe, which you can find here, calls for the addition of assorted varieties of chips and nuts – but being the purist I am, I simply used bittersweet chocolate chips.

These were outstanding – and I would definitely make them again soon, if I didn’t have so many other recipes to try!

Crazy Blondies – adapted from King Arthur Flour

1/2 cup butter
2 cups brown sugar, lightly packed
2 large eggs
2 teaspoons vanilla extract
1 cup King Arthur White Whole Wheat Flour
3/4 cup all- purpose flour
2 teaspoons baking powder
1 1/2 cups chocolate chips

Lightly grease a 9 x 13-inch pan and preheat the oven to 350°F. Melt the butter in a large saucepan, add the brown sugar, and stir until the mixture is smooth.

Remove the pan from the heat and allow it to cool to lukewarm. Whisk in the eggs one at a time, then stir in the vanilla extract.

Whisk the flours and baking powder together, then add the dry ingredients to the sugar mixture, stirring to combine. Stir in the chocolate chips.

Spread the mixture evenly in the pan, and bake the brownies for 30 to 35 minutes, until light brown on the edges and top.

Yield: about 2 dozen 2-inch squares.


Waffle Iron Brownies

Brownies in a waffle iron?

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What a fabulous concept! Especially if you are like me, and want to pack one for your kids to take to school – it certainly solves the problem of squished brownies in the lunch box.

The batter has an unusual mixing procedure – you boil milk, butter and sugar together – then add the remainder of your ingredients. It produces a nice, fudgey brownie batter with a mild chocolate flavor.

The only drawback to this method is that you must not walk away while they are baking. These go from done to overdone in a matter of seconds – and an overdone brownie is not worth the effort it takes to eat it.

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I will definitely be making these again, especially around the holidays. They will make a nice addition to a holiday cookie tray.

Waffle Brownies – adapted from a recipe by Beatrice Ojakangas

1 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup sugar
1/3 cup butter
2 tablespoons milk
2 ounces unsweetened chocolate
1 teaspoon vanilla
2 large eggs
Powdered sugar for serving, if desired

Preheat a waffle iron. In a small bowl, mix together the flour, baking soda and salt. In a small, heavy saucepan, combine the sugar, butter and milk. Place over medium-high heat and bring to a boil, stirring until the butter has melted. Remove from the heat. Add the unsweetened chocolate and vanilla. Stir until the chocolate melts and the mixture is smooth. Allow the mixture to cool the mixture for a few minutes, then stir in the eggs. Gradually blend in the flour mixture until smooth.
Drop rounded spoonfuls of the brownie mixture into the preheated waffle iron. Close the iron and cook for about 2 minutes (mine were done before that!) until the brownies are done. Remove and cool on a rack. Dust with powdered sugar before serving, if desired.