Thursday, January 26, 2012

Debbi Fields'...

great American desserts...this happens to be one of my favorite go to cookbooks.  She has an amazing array of delicious desserts to choose from & one of our favorites is...Debbi's Blondies...oh my are these ever good.

(Adapted from Debbi Fields' great American desserts)
9" x 13" pan   electric mixer works best  preheat oven to 325 degrees

16 TBSP (2 sticks unsalted butter, softened...I used reg. butter)
1 1/2 cups firmly packed light brown sugar
3 large eggs @ room temperature
1 TBSP vanilla
2 1/2 cups all purpose flour (I'm going to try 1/2 white, 1/2 time)
1 tsp baking soda
1 /2 tsp salt

(I did not do these last two steps, they are definitely optional, but a delicious addition!)

1/2 cup chocolate chips/butterscotch chips (both) why not... 
1/2 cup store-bought butterscotch or caramel sauce
1/2 cup chopped pecans toasted

1. Butter baking pan
2. Put the butter and sugar in a bowl and blend together just until smooth using electric mixer on medium speed.  Do not whip.
3. In a small bowl, stir together the eggs and vanilla.  On low speed, blend the egg mixture into the butter mixture until combined.  Scrape down the bowl.
4. In a bowl whisk together the flour, baking soda and salt.  Add the flour mixture to the egg mixture and beat on low speed until just combined. Scrape the batter into the prepared pan.
5. heat butterscotch or caramel in microwave or on stove top being careful, stir in pecans.  With a spoon drizzle evenly over the blondies. With tip of knife, swirl the sauce into the batter just below the surface.
6. Bake the blondies for 25-30 minutes or until the top is a light golden brown and the center is still slightly soft. be careful not to overbake because this will dry out the crumb.  Cool the blondies in the pan on a wire rack for 30 minutes.

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