Chocolate-Chunk Blondies
"From "Down Home Picnic", Good Food Magazine, May 1987."
photo by Lori Mama
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
24 bars
ingredients
- 3⁄4 cup unsalted butter, room temperature
- 1⁄2 cup granulated sugar
- 1⁄2 cup packed brown sugar
- 2 large eggs
- 2 tablespoons Bourbon or 2 tablespoons dark rum
- 2 teaspoons vanilla extract
- 1 3⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 9 ounces semisweet chocolate, cut into large chunks
- 1 1⁄2 cups coarsely chopped macadamia nuts
directions
- Heat oven to 350 degrees. Butter 13x9-inch baking pan.
- Using electric mixer, cream butter and both sugars in mixer bowl until light. Add eggs and nix until blended. Mix in bourbon and vanilla.
- Sift flour and baking soda together and add to batter. Mix on low speed just until blended. Stir in chocolate and nuts. Spread dough evenly in prepared pan.
- Bake until wooden pick inserted in center comes out nearly clean, about 25 minutes. Let cool completely in pan on wire rack. Cut into 24 bars.
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Reviews
-
Nice little bar cookie. I found then to be just a tad dry, but my husband loved them with his coffee. Made for Every Day Holiday Tag. :) -
These are very good blondies. I used the dark rum option and it gave them a wonderful flavor. Not too overpowering. I baked mine for 25 minutes. I think they could have used another 5 minutes, though, so I will adjust that next time. Thanks for sharing!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
