Gooey Blondie Brownies | Recipeish | Gustus Vitae
This is a treat to be reckoned with: thick & substantive, with its middle gooey and soft, top studded with rough chopped macadamias and chocolate frosting, and edges firm and slightly chewy.
All credit goes to Stella Parks for making these work - whisk you batter for way longer (we mixed our for 10 minutes) that you think to get it extra airy and fluffy. Trust us (or Stella) - good things take time.
- 2 1/2 Cups unbleached white flour
- 2 1/2 Cups light brown sugar
- 2 Cups mixed white and milk chocolate (rough chopped)
- 1 Stick unsalted butter
- 2 Full tins Vanilla Bean Cane Sugar
- 6 Eggs
- 1 Tsp California Sea Salt
- 2 Tbs Spicy Chocolate Cinnamon Cane Sugar
- A squirt of duck fat spray
- 1/3rd Cup heavy whipping cream
- 1/3rd Cup macadamia nuts
- Preheat oven to 375F.
- Rough chop milk and white chocolate, and reserve.
- Bring a medium saucepan up to medium heat, and melt butter. Cook and stir for about 8 minutes, or until bubbles have ceased and color has turned to a rich brown.
- Pour in 1 1/2 Cups of chocolate, remove from heat, and whisk to combine and melt in.
- Sift flour into a stand mixer, adding in brown sugar, both tins of Vanilla Bean Cane Sugar, and California Sea Salt, whisking briefly to mix.
- Crack in the six eggs, and pour in the butter/chocolate mix.
- Whisk on medium for 10 minutes, stopping occasionally to fold in edges with a spatula.
- Lightly grease a ceramic rectangular baking dish like this handsome one from Emile Henry, with a light spray of duck fat.
- Spoon in blondie batter, and pop in the oven, uncovered, for 40 minutes.
- At about the 35 minute mark, bring a small saucepan with cream up to a simmer. Add in rough chopped chocolate and Spicy Chocolate Cinnamon Cane Sugar, and whisk to combine, before reducing to the lowest heat setting.
- Rough chop macadamias, and reserve.
- Remove baking dish from the oven, and poke small, shallow holes into the blondie with a tooth pick or skewer - your chocolate sauce with form into frosting on the top while incorporating into the blondie itself.
- Pour over chocolate sauce and sprinkle over chopped macadamias.
- Allow at least one hour to cool, uncovered.
- Serve as is, or with a scoop of vanilla ice cream, and devour.
If you'd like to get your hands on this handsome rectangular baking dish, use code GV20 for 20% off at https://www.emilehenryusa.com/