Thursday, 24 September 2009
chewy marshmallow-y blondies
as an indonesian, blondies isnt a famous dessert but it sister brownies in the other hand, are veeeery famous, we the indonesian even invented steamed brownies which tastes good and light but not as chewy and rich as the regular brownies.. no ma'am, indonesian brownies are much lighter and cakey.
so talkin about blondies, i myself never tried it until i bake my very own.. in my opinion, the blondies would taste butterscotch-y, caramel-y and cookies-y.. add chocolate chip and TADA! a chocolate chip cookies bars..
so, i headed to my favorite kitchen, smitten.. and found the recipe..
i added walnut and 1/2 cup of marshmallow creme other than the chocolate chip.
it tastes good and different for my tongue, but frankly.. it tastes even better the next day.
adapted from smitten kitchen
8 tablespoons butter, melted
1 cup brown sugar
1 teaspoon rum (all because i ran out of vanilla)
1 cup all-purpose flour
1/3 cup bittersweet chocolate chips
1/4 cup walnuts
1/2 cup marshmallow creme
1. Butter an 8×8 pan
2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
3. Add salt, stir in flour. Mix in any additions (below).
4. Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.
Further additions, use one or a combination of:
* 1/2 to 1 cup chopped nuts, toasting them first for even better flavor
* 1/2 to 1 cup chocolate chips
* 1/2 teaspoon mint extract in addition to or in place of the vanilla
* 1/2 cup mashed bananas
* 1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
* 2 tablespoons of espresso powder with the vanilla
* Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
* Top with a vanilla butter cream or chocolate peanut butter cream frosting