Blondies are
sorta like chocolate brownie, but are based on brown sugar instead of cocoa –
which makes them really carmely.
I wanted to share
a recipe for Valentines Day that included Kisses so I made blondies with all
kinds of Kisses. I was trying to
base this entire blog around the idea of this blondie sending you lots of
kisses … but I’m starting to run out of time to get this up in time for you to
make for your Valentine’s Day.
So I made these
and this is how I did it.
Ingredients
1 ½ cups cake flour (not self-rising)*
1 tsp baking
powder
¾ cup (1 ½ sticks)
unsalted butter, at room temperature
1 cup firmly
packed brown sugar
½ cup sugar
2 large eggs
2 tsp vanilla
extract
* If you don’t have cake flour in your
pantry , measure out 1 ½
cups of all-purpose flour, remove three tablespoons of flour and replace with
three tablespoons of cornstarch. Sift flour and cornstarch.
Directions
Preheat oven to
3500.
Grease and
lightly flour a 13”x9” baking pan – I always use Bakers Joy.
Unwrap the Kisses
– and set aside -- you might have to test a few -- unwrapping Kisses and not eating ANY is almost impossible -- if you can do it, let me know your secret.
In a small bowl,
combine flour, baking powder and salt.
In a large bowl,
cream the butter with the sugars until smooth, about 2 minutes. Add eggs and vanilla and beat well.
Add the dry
ingredients and mix thoroughly.
Stir in the
Kisses. Spread the batter evenly
in the pan – it will look sorts thin but don’t worry it will fill out and rise.
Bake 35 to 40
minutes, or until a cake tester inserted in the center of the pan comes out
with moist crumbs. Don’t over bake
– like brownies a little under baked is better.
Allow to cool
before cutting – I used this Wilton Brownie Combo Heart Cutter – which is great
because if cuts a fun shape and does not waste much of the blondies (and by
waste I mean corners that you can eat).
Sending you lots
of Hugs and Kisses in the form of really yummy blondies.
Happy Valentine’s
Day!