Tag Archives: Bars & Brownies


My blog is unbalanced. Originally, I envisioned a better balance between savory and sweet…but I think sweet is slightly ahead. I do have a few delicious meals to blog about, but I am more excited about these blondies!

Mary Kathryn had quite the day yesterday—the kind that clearly needs to end with something buttery and warm. She’s been talking about these “amazing” blondies that she had a few weeks back, so I figured I would take a stab at them.

As it turns out, the only plain blondies recipe I could find was in the Williams-Sonoma Cookie Cookbook. Luckily, the recipe was super easy, and jazzed it up a bit with a little chocolate drizzle. The blondies turned out rather well, and I might even make them again for our BBQ today!


From: Williams-Sonoma Cookies

1 cup plus 2 tablespoons all-purpose flour

¼ teaspoon salt

½ cup unsalted butter

1-1/2 cups firmly packed light brown sugar

1 large egg plus 1 large egg yolk, at room temperature

1-1/2 teaspoons vanilla extract

  1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan, line the bottom with parchment (baking) paper, and grease the parchment.
  2. Sift the flour and salt together onto a sheet of waxed paper, and set aside.
  3. In a saucepan over medium heat, combine the butter and brown sugar. Heat, stirring often, until the sugar has dissolved. Continue to cook about 1 minute longer; the mixture will bubble but not boil. Set aside to cool, about 10 minutes.
  4. Add the egg, egg yolk, and vanilla to the cooled sugar mixture and stir with a wooden spoon to combine. Sprinkle the sifted flour and salt over the sugar mixture and stir until just blended.
  5. Pour the batter into the prepared pan, spreading it evenly with a spatula and smoothing the top. Bake until the center is springy to the touch and a toothpick inserted into the center comes out clean, 25-30 minutes. Do not overbake. Transfer the pan to a wire rack until cool enough to handle.
  6. Run a small knife around the inside of the pan to loosen the cookie. Invert onto the rack, lift off the pan, and then carefully peel off the parchment paper. Let cool completely on the rack before cutting into 2-inch squares.


Deep Dark Chocolate Brownies

All brownies are not created equal. My search for the perfect brownie is far from over, but these Deep Dark Chocolate Brownies will definitely stay in my repertoire.

In a perfect world, my brownies would be 1 inch thick, dark chocolate, chewy and fudgy—and not because I pulled them out of the oven 10 minutes too early—and complete with chocolate chunks.

Still, the Deep Dark Chocolate Brownies must have been at least somewhat tasty considering my brother and his friends finished them off without any problems. Plus, they were quite easy to bake. I started after dinner (before my mom could stop me) and finished relatively quickly (and the mess was definitely manageable). Not to shabby…

Deep Chocolate Brownies
Gourmet, June 2008

2 sticks (1/2 lb) unsalted butter
8 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked)
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
½ teaspoon salt

Preheat the oven to 350°F with rack in middle. Butter and flour a 13-by 9-inch baking pan.

Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1at a time until mixture is glossy and smooth.

Whisk together four, cocoa powder, and salt, then whisk into chocolate mixture until combined.

Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 30 minutes. Cool Completely.