This week’s TWD was really Pecan Honey Sticky Buns, chosen by Madam Chow at Madam Chow’s Kitchen. These are made of the same brioche base as the Brioche Raisin Snails that we made a couple of months ago, which were fabulous! Unfortunately this time around, it was me and an empty house, so without Nick around to shuffle off the goodies to his coworkers, I decided that a pan full of sticky buns to keep me company was likely not a good idea. So I still stuck with Dorie this week, and tried her blondies, which I have had my eye on for quite some time. And the results were…
Well, there were some issues! The batter appeared to mix together just fine and I got it into the buttered pan easily. The recipe states to bake it for 40 minutes, but I had to go 5 minutes longer. At that point it appeared to be done, but in retrospect I don’t think it was even close. I have an oven thermometer, so I know that correct temperature was not an issue. The recipe then states to let the blondies cool in the pan for 15 minutes and then turn them out. This created my mess. No way were those ready to come out of the pan at that point, and I learned the hard way. Half of the pan slid out, the other half stayed in, and in between was all of the raw blondie-ness that I had thought was cooked. Thus, I took to eating them with a fork 😉 They tasted good, but definitely not cooked, and definitely needed to stay in the pan longer. Also, these are nowhere near as thick as the ones in her picture. I have included the recipe after the break – if anyone has some insight they would like to share, I’d love to hear it, as I definitely want to give these another shot!
Chewy, Chunky Blondies
(Source: Dorie Greenspan “Baking: From My Home to Yours” p.109)
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
1 cup butterscotch chips or Heath Toffee Bits
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×13-inch baking pan and put it on a baking sheet. (She doesn’t specify a pan type – I used a glass Pyrex, perhaps a non-stick would be better??)
Whisk together the flour, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.
Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.
Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.
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