In addition to these changes, I originally advised my readers not to mix the batter too much. That all changed last year when my mom gave me a new mixer. I had been using a handheld one that I thought had been working well for years. The one she gave me does not require me to hold anything. I just pour the ingredients into the mixing bowl and push a button to start blending. It doesn't require the strength that the handheld mixer needed and it therefore mixes the batter better. It turns out mixing the batter more thoroughly enhances the flavor of the end result.
Being my signature dessert and the one dish my family always wants me to contribute at gatherings, I thought it was time to update and re-share my recipe.
9. Let cool for 10 minutes, cut into 16 large or 36 smaller squares, and remove from pan.
INGREDIENTS
*I recommend organic whenever possible.
1 cup unsalted grassfed butter
1 cup real maple syrup
2 large pasture-raised eggs
1 ½ cups all-purpose flour
1 teaspoon salt
1 cup dark chocolate chips
1 cup pecan pieces
DIRECTIONS
1.
Preheat oven to 350 degrees.
2.
Toast (heat in oven) pecans for 10 minutes. Set aside and let cool.
3.
In a large bowl, mix the melted butter with the maple syrup.
4.
Beat eggs in a separate bowl, then add them to the butter and maple syrup. Mix well.
5.
Add the flour one half cup at a time, mixing well each time.
6.
Gently fold in the chocolate chips and pecans.
7.
Transfer the batter to a 9-inch square pan. (I use stoneware.)
8.
Bake for 40 minutes, until the top is lightly golden and a fork inserted
into the middle comes out relatively clean.
The best time to eat these are when they are hot out of the oven, just after cutting them. However, that is a lot of blondies to eat all at once unless you're sharing them. They keep well in the fridge for several days. You can eat them straight out of the fridge or reheat them for several seconds. If you're going to keep them for longer than a week, I recommend freezing them. They'll keep for months in the freezer and you can reheat them when you're ready to eat them. Since I rarely eat gluten, these are a once in a while treat for me. Whenever I have a lot left for myself, I freeze them.
I'm curious. Do you prefer the end or middle pieces in a recipe like this? I love them all, but my preference is the end pieces.
I came to realize that this is similar to a recipe that Granny used to make. Instead of butter, syrup, chocolate and pecans she would use sunflower oil, sugar, cocoa powder and walnuts. She would cut it with a glass and call it "half moon cakes".
ReplyDeleteSince you're not using any raising agent the blondies have a thicker texture, correct?
Mihail, your comment prompted me to do a little research. I found that beaten eggs act as a leavening agent. The consistency of my blondies are somewhere in the middle - not too dense and not too fluffy. But after reading your comment, now I'm tempted to try it with baking powder next time just to see what the difference is. I've also been wanting to use raw cacao powder in them at some point (so they would be brownies and not blondies). I may even cut them with a glass next time, too. :-)))
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