It’s so much fun to find recipes that taste like the real thing. It’s even more fun when they compete with the real thing.
I’ve been recently turned on to a site called Food52. Gorgeous photography, and plenty of dishes that I can modify for our needs, or make as-is. Last week, I made these Blondies.They are rich, carmelly, and purely decadent with good texture to boot. I didn’t even get to take a picture of the finished product because half the pan was gone before it had cooled off. Below is the original recipe from Food52, with my modifications noted.
- 16 tablespoons (2 sticks) butter, melted (you could easily use Spectrum shortening, cup for cup, to make this dairy free)
- 2 cups light brown sugar
- 2 eggs
- 2 tablespoons vanilla
- 1 1/2 cup almond flour (not to be confused with almond meal; Honeyville Farms makes my favorite)
- 1/2 cup coconut flour (Tropical Traditions brand is great)
- 1/4 teaspoon salt (or, if you’re me, a half tsp) (I did 1/2 tsp, but I am that kind of person)
- 1/2 cup dried cherries (skipped, couldn’t find them…)
- 1/2 cup dark chocolate, cut in to chunks
- 1/2 cup hazelnuts, toasted (I used pecans–I love pecans. Use what you love.)
- Preheat oven to 350 and line a 9×13 pan with parchment. Make sure your eggs are out of the fridge/not-too-cold. Start by melting your butter (microwave is fine, but browning it on the stove is even better if that’s your thing). Let it sit off the heat to come to room temp while you do the following: Prep your mix-ins: Chop up your chocolate; toast your hazelnuts by heating them in a skillet until fragrant (5 minutes or so).
- Now mix your no-longer-hot butter and brown sugar vigorously with a whisk or spoon until evenly caramel-colored and smooth.
- Add eggs one at a time, mixing them in thoroughly. Stir in vanilla.
- Stir in both flours and the salt. I like to quickly blend the flours with each other at
- the top of the bowl before mixing them in to the wet ingredients below. Overmixing isn’t too much of an issue, but there’s no reason to go overboard. Once combined, dump in the chocolate, cherries, and hazelnuts and fold in to the batter until evenly distributed.
- Spread your thick batter evenly into your prepared pan, tapping it against the counter to get out any air bubbles. Now in to the oven for 30-40 minutes (depending on your desired gooeyness factor).Remove from oven and cool in pan. I like to pop the pan in the fridge if I need to cut them neatly. Slice yourself a square and enjoy!