Browned Butter Blondies

Ingredients
1 stick of butter, browned and slightly cooled
1 cup brown sugar
1 large egg, beaten
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk chocolate chips

After browning your butter, add to it your brown sugar whisk by hand for one minute.

Add beaten egg and vanilla and whisk by hand for one minute.

Sift your flour and add it to your wet ingredients. Add salt. Gently fold dry ingredients into wet until just combined.

Fold in chocolate chips.

Pour into a greased and parchment paper lined 8x8 pan. Bake at 350 degrees for 21 minutes on the second highest oven rack. This will yield an ooey gooey chocolatey blondie.

Comments

The Next Best Thing To Robert Redford

In honor of the Sundance Film Festival which is attracting so much attention to my lovely home state of Utah, and mostly just because Robert Redford is so darn fun to look at... ...I thought I'd share one of my most favorite desserts: The Next Best Thing To Robert Redford . For the crust, you'll need 1 cup flour 1/2 cup butter, melted 1 cup pecans, finely chopped Pinch of salt Mix flour, melted butter, salt, and nuts until crumbly, and press into a 9x13 inch pan. Bake at 350 degrees for 20 minutes. Let cool completely. For the filling, you'll need 8 ounces of cream cheese, softened 8 ounces whipped topping, thawed 1/2 cup powdered sugar 4 ounces instant chocolate pudding mix 4 ounces instant vanilla pudding mix 3 cups milk chocolate shavings for garnish Beat cream cheese and powdered sugar on high with a mixer until smooth. Fold in half of the whipped topping and spread over cooled crust. Combine and mix both of the puddings with milk and beat s...

Roasted Mushrooms with Herbed & Cheesy Quinoa

I get it, really, I do. Most people do not like mushrooms. They look weird. They have an unusual texture. I mean, they're fungus! Personally I think they're ridiculously delicious. Their meaty texture pairs well with just about everything and is a brilliant meat-free substitute, but when you roast them.....wow! Known for their umami taste, mushrooms are really quite amazing if you know what to do with them. And if you don't know what to do with them, this recipe is a great jumping off point. Roasted mushrooms. Herbs. Cheese. What's not to love? My recipe is adapted from one I found from Cookie + Kate but I hope youI'll give it a try. Let me know in the comments what you think! Roasted Mushrooms 16 ounces baby bella mushrooms 1 yellow onion 1 clove garlic, minced 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 3 sprigs thyme 3 sprigs oregano One lemon, quartered Herbed & Cheesy Quinoa 1 cup quinoa 2 cups water 1/2 cup parmesan cheese, grate...

Homemade Salsa

I will make no claims to this being the best salsa you've ever tasted, or that it's better than the jars lining grocery store shelves, or that its flavor rivals the fresh salsa you're served in restaurants. But I will say that the people who've eaten my salsa will make those claims. This recipe could not be easier but it is made easier with the help of a food processor. Over the years I've made this exact recipe, this large amount of salsa, by hand. I've cut up every finely diced tomato. Scraped the innards of peppers. Peeled and chopped itty bitty pieces of garlic. All by hand. I've also used a minuscule food processor that can chop up no more than 8 oz. of anything. And I've used my hand dandy Black & Decker food processor. The big one is the best one. Here's what you'll need: 9 large beefsteak tomatoes, cleaned and quartered 1 bunch cilantro, cleaned and still on the stems 5-6 green onions, cleaned and root base trimmed 4 la...

Dory in the Kitchen

Search This Blog