The Doughmamma and family are officially in Colorado, yippy! Surprisingly enough, our three-day road trip was mishap free with a breathtaking drive to boot. It’s as beautiful as ever here, with lush green grass, old growth trees galore and snow-capped mountain peaks. We are settling in, getting our bearings and though the stress of moving is immense, the gift of starting again has many rewards.
As most of you bakers may know, cooking at high altitudes requires adjustments. Since we are a mile above sea level here in Denver, most of my baking recipes will need to be altered. Have no fear, I will just add altitude adjustments in the notes (if necessary) and the main recipe will continue to be in standard form.
These cute little blondies are from the lovely Ina Garten and are a great little treat for a summer picnic or a camp lunch munchy. Made in good ole California before we packed up our final kitchen tools, these sweet desserts are full of love. Crisp chocolate chunk crunch, cake-like center with a hint of brown butter, these are some California blondies with serious attitude.
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups chopped walnuts
- 10 oz of semisweet chocolate chunks or chips
- 10 oz of bittersweet chocolate chunks or chips
- Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
- In a small saucepan, warm your butter over medium heat, swirling the pan consistently. Once you smell a nutty aroma and your butter starts to turn golden, remove from heat and set aside to cool to room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.