Cooking Sunday: White Chocolate Blondies

This recipe originally came from a Revision3 podcast (now sadly cancelled) called Food Mob. It was an interesting show, with very cool recipes, but it had a flaw. The chef, Niall, would be cooking on the fly, and was a bit haphazard with measurements. Often what he would use would differ from the show notes on the website. The show notes themselves would often omit necessary steps and ingredients, or worse, list an ingredient, then never mention it in the instructions. As a result, to get a working recipe, you had to watch the show repeatedly, take notes, compare to the recipe in the show notes, and work out something yourself through trial and error.

This can be frustrating.

But here's one I've adapted from Niall's version and made multiple times. Fair warning, this is a very rich desert. Goes great for bake sales, but if you ate a whole batch to yourself, you might explode. And we wouldn't want that.

White Chocolate Blondies

THIS IS WHAT TO DO:

• Preheat your oven to 200 degrees.
• Take your butter out of the fridge. It'll be hard as a rock, so you can do this ages before, or, if you're stupid like me, you can put it into a ziploc bag, wrapper and all, and dip that bag into some hot water until it softens. Alternatively, you can put a baking tray with an inch of boiling water on the counter and rest the base of your metal mixing bowl in that. Did I mention you'll need a big metal bowl? You'll need a big metal bowl.
• take your big metal bowl (see? Told you.) and dump in your brown sugar. When your butter is soft enough (and you'd better hope it is), put it in with the brown sugar.
• Now comes the hard part. Get a wooden spoon or flat spatula, and mix the butter and sugar together, creaming them. It'll take some muscle. Don't use a whisk. Don't use an electric mixer. Both will just make a big mess and you'll spend half your time trying to pick the mixture out of the mixing-device-beater-tool-tong-thing. Think of this as character building, and reminisce about the last RPG character you made and how awesome they were until the game got boring.
• Now once your mixture is well blended and there are no lumps of butter in it, it should look like this:

• Add your flour, baking powder, salt, and baking soda to the wet mix, get your spatula, and mix it all together again. It'll separate out into little globs, but keep mixing. It'll get smooth again.
• Break the egg into the bowl and mix again. You arm might be tired at this point. Switch arms. Seriously, you could hurt yourself.
• Once you've mixed the egg in, spread a handful of walnuts onto a chopping board. Oh, crap, did i forget to put walnuts on the list? You need walnuts. Write that down. So. the walnuts. Spread 'em out like this:

• (the picture is actually two handfuls) Run your knife through them, chopping into little bits. You could use a food processor or a mortar and pestle. Listen to your heart. Pour your chopped-up walnuts into the mixture and stir them in again. You thought you were done with the stirring? No, no, is no done.
• Get your vanilla pod.

• Slice the pod lengthwise and use your knife to scrape out the speckly stuff inside. Into the bowl with it. Stir thoroughly, making sure all the speckles are spread around.
• Measure out your chocolate chips. I use white chips, but really, you can use whatever you like. Into the mix with them and stir for the last time, I promise. The mix should be really thick by this point to where you can stand the spoon up in the bowl with no trouble, to whimsical effect:

Or you could fantasize about the world's unhealthiest lollipop:

Ahem. Anyhow.

• Get your pan, and lay down some baking paper. Scoop your mixture onto it, and flatten it down to about 4cm thick. Make sure there's baking paper between the mix and the pan, otherwise it'll stick.


• Into the oven with it. 20 minutes. Open the oven door, and poke a skewer into the middle. If it comes out wet, give it another 5 minutes.
• Take the tray out of the oven and let it sit for a few minutes, to let it settle back down (I didn't know what the opposite verb for "rise" was). It ought to look like this:

• As soon as you can, use the paper to lift the whole thing out of the pan and set it on a cutting board or tray. Peel the paper edges away and let it breathe:

• As soon as you can (again), chop the whole thing into squares and carefully lift them off the baking paper onto some paper towel (if you do this too soon, they'll fall apart. Judge it). The reason for the rush it that the blondies will leak butter as they cool. The last thing you want is that butter sitting on the paper and making the bottom of your squares soggy. You may need to move them carefully onto new paper towels a couple of times. Once they've settled, you're done! You can dust 'em with icing sugar, but really, they're fine on their own. See?