Tuesday, March 8, 2011

Dirty Blondies

No Eggs? No Problem. 
Yesterday was a very unexpected Snow Day.  I awoke at 8:30 a.m. geared up for the ensuing week of school and work, dutifully checked my email, and found out school was closed due the previous night's onslaught of ice and snow.   Yes!  A day of rest and recovery on top of an amazing weekend was just what the doctor ordered.  So, I decided to try a new recipe.  Plagued by the treacherous roads and desire to be a homebody for the day, I decided to see what my kitchen stocks could offer in the way of a dessert.   Here's what I came up with:

  • 1/3 cup all-purpose flour
  • 1 cup water
  • 1/2 cup butter
  • 1/2 cup hot cocoa mix
  • 1 cups white sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts (optional)
  • 1 cup toffee bits (optional)

  • Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
  2. In a small saucepan, melt butter. When butter has melted, add the hot cocoa mix and mix until smooth; set aside to cool. Beat the sugar (brown and white) and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out (relatively) clean. Cool before cutting into bars.

Enjoy Your Blondies!