Recipe: Death to Blondies
The name "death to blondies" doesn't really make any sense. I know it should be "death by blondies," as in "death by chocolate" cake.
Whatever. I think it's a better name.
Death to Blondies
Adapted from Dorie Greenspan's Baking: From My Home to Yours.
1 cup (120 grams) all-purpose flourPreheat oven to 325 degrees F.
Scant 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 stick (113 grams) unsalted butter, at room temperature
1 cup sugar
1 teaspoon molasses
1 large egg
1 teaspoon vanilla
2 tablespoons bourbon
About 1 1/2 to 2 cups of any candy, chocolate, and nut mix-ins of your choice; suggestions include:
- 1/2 cup chocolate-toffee candies, broken up, or 2 bars of almond-toffee chocolate
- 1 cup walnuts or hazelnuts
- 1/2 cup chocolate chunks (or white chocolate chips, or butterscotch chips)
Liberally butter a quarter sheet pan (13 by 9 inches; note that Dorie Greenspan's original recipe uses an 8 by 8-inch pan, which many people will feel more comfortable using, but I swear by the larger size).
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixer bowl with paddle attachment (I use hand-held egg beaters), beat butter on medium speed until light and fluffy. This step may take longer than you'd expect. Just beat the hell out of it. It's the most important part. Add sugar and molasses. Continue to beat on medium for 3 more minutes.
Add the egg, and beat until combined. Stir in the vanilla.
Working in three batches, add the dry ingredients into the wet ingredients, and stir until combined. Drop in your mix-ins, and work them in using a sturdy spoon.
Spread evenly in buttered pan. It's going to look like it'll never make it. But it will. It will spread a little and puff up.
Bake for 40 minutes or until the top is a golden brown. Allow to cool completely in pan before cutting into 1.5 by 1.5 inch squares.
The blondes will last in an air-tight container at room temperature for a few days, or in the freezer for a few months.