She was a blonde. A blonde to make a bishop kick a hole
in a stained glass window.
The blondie, like a true blonde, is a simple beauty. No exotic ingredients, no special mixer attachment, no twine or parchment paper involved. Just flour, butter, eggs, sugar, and vanilla. Simplicity at it’s finest.
Now, you can dress the blondie up with chocolate chips, walnuts, cream cheese, peanut butter, white chocolate, almonds and just about anything your heart desires, but underneath all that “make up” is a simple girl who is as sweet as can be. A simple girl whose blonde ambition is rarely ever duplicated in fancy schmancy tortes. This is the girl who makes you feel at home and comfortable and alright with your self…. And ready for seconds, and this time make mine a la mode…..
Remember, a true blonde is just flour, butter, brown sugar, white sugar, eggs and vanilla. That’s it…
The only hard thing about blondies is trying to find a real one……..
Black and White Blondies
1 ½ cups cake flour (not self rising)
1 teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, soft
1 cup firmly packed brown sugar
½ cup granulated sugar
2 large eggs, room temp
2 teaspoons vanilla
½ cup chopped white chocolate
½ cup chopped semi sweet chocolate
½ cup walnuts, chopped
Preheat your oven to 350 degrees.
In smallish bowl mix together the cake flour, the baking powder and the salt. Set aside.
In mediumish bowl cream the butter with the sugars. Add the two eggs and the vanilla. Mix well. Add in the dry ingredients and blend well. Dump in the chocolate and the walnuts and mix well. Pour batter into 13x9 baking pan that has been greased and floured. Bake for 35-40 minutes…. But please, for heavens sake, don’t over process the blondes.