Jack Thompson

People / Process / Trust

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BAKING: BLONDIES AND BROWNIES

Blondie recipe built for a 6" pan. For 8x8, double everything more or less (190g flour, and an egg and a yolk vs 2 eggs) and bake for the same time.

Easily convertible to an as-good brownie recipe - melt 50g chocolate chips into the butter til smooth and decrease flour to 50g.

• 3/4 stick (85g) butter (melted; I use salted butter)
• if making brownies: 50g semi-sweet chocolate chips
• 150g light brown sugar
• 1 tsp vanila extract
• 1 beaten egg
  
  
• 100g all purpose flour (50g if brownies)
• 1/4 tsp fine salt
• 1/8 tsp baking powder
  
  
• 30g crushed pecans
• 15g chocolate chips

Preheat oven to 350F. grease and/or line a 6" square baking pan.

Gently melt butter (do not allow to steam or reduce). Melt in 50g chocolate chips if making brownies.

Pour over sugar in a mixing bowl. Add vanilla. Stir til combined.

Ensure sugar mixture is not steaming; stir in beaten egg.

Add flour and baking powder and salt, and stir with a rubber spatula til just smooth.

Pour batter into pan. Top with 30g crushed pecans and 15g chocolate chips and bake (middle rack) for 25-28 minutes, until toothpick comes out mostly clean; a few crumbs is fine. Allow to fully set on wire rack, 2 hours, before cutting. For fudgier brownies, store in fridge.

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