Marc, my husband (and partner in crime-writing) thought I should call these Mondies. They are, after all, a cross between a Muffin and a Blondie.
Frankly, I prefer Bluffin.
|Chef Ansel's Cronut ™|
A. The cozy familiarity of a blueberry muffin, but with...
B. Delicious caramel and butterscotch background notes (from the butter, brown sugar, and vanilla), and a...
C. Satisfyingly chewy texture and crusty top reminiscent of a true blondie, even more so after they've cooled completely. They're also...
HEALTHIFIED! (Well, somewhat, anyway.)
Typically for an 8-inch square pan of blondies, you would use 1 whole stick (8 T.) of butter. I’m using only 3 T. butter and including plenty of blueberries, which offer nutrition and fiber. Of course, there is plenty of sugar in this recipe, so don’t overdo it--even though brown sugar does have a tad more nutrition value than white. With all things in moderation (even moderation), may you eat with joy and (slightly) less guilt. ~ Cleo
|Cleo Coyle, fan of culinary|
mash-ups, is author of The Coffeehouse
Last week, I mentioned how magical the proteins in an egg can be in the process of making Scandinavian Egg Coffee, courtesy of a Norwegian chemist. (Get that recipe by clicking here.) Well this week, the protein in the egg is working to give these Blueberry Blondies just the right texture without adding tons of butter. The vinegar is the key ingredient in unlocking that trick (yeah, science!), which means you cannot sub out the vinegar or the eggs and get the same product. Ditto on the butter. Don’t sub it for oil or you won’t get the butterscotch flavor note with the brown sugar.
A Coffeehouse Mystery
To learn more, click here.
Near the end of this murder mystery, an Australian billionaire visits the coffeehouse managed by Clare Cosi, my amateur sleuth. The man offers Clare information on the murder case she's become involved with—and he makes her a suspicious proposition. While Clare is deciding whether or not to take the man's tempting offer (along with a first class plane ticket out of the frigid New York winter and into the sunny warmth of South Beach, Florida), she serves him up these blondies. He enjoyed them immensely. Marc and I hope you do, too...
To download this recipe in a free PDF document that you can print, save, or share, click here.
Makes one 8-inch square pan of blondies
(In my photo, you see 16 squares)
2 large eggs
1 teaspoon apple cider vinegar (Do not omit! The cider
interacts with the eggs to create the proper texture.)
1 cup light brown sugar, packed
1/4 cup white, granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest (grated rind of a lemon,
yellow only, no bitter white pith)
1/4 teaspoon table salt (+ a generous pinch)
3 tablespoons unsalted butter, melted and cooled a bit
1/8 teaspoon baking soda
1 cup all-purpose flour
1 cup frozen (or fresh) blueberries
Step 1 - Prep oven and pan: Preheat oven to 325° F. Because this is a relatively low fat recipe and blueberries secrete juice as they bake, the best way to prevent sticking is to create a parchment paper sling for your 8-inch square pan (see my photo).
Step 2 – One bowl mixing method: Into a large mixing bowl, break 2 eggs, add the cider vinegar, and whisk well. Add the brown and white sugars, vanilla extract, lemon zest, and salt. Whisk until well blended. Add melted (and cooled!) butter and the baking soda. Whisk again until smooth. Now add the flour and switch to a spoon or spatula, stirring well. (Do not over-mix at this point.) Gently fold in the blueberries, trying not to smash or crush them.
Step 3 – Bake: Transfer batter to the prepared baking pan and bake in your well pre-heated 325° F oven for 30 to 40 minutes (exact time depends on your oven, mine takes exactly 38 minutes). The low temperature and long cooking time helps with even baking. The blondies are done when the top is golden brown and displaying slight cracking (as you see in my photos and as you usually find on the top surface of a brownie or blondie). To be sure the blondies are done, insert a test toothpick into the middle of the pan. It should come out with no wet batter clinging to it (blueberry juice and/or moist crumbs are okay, just not wet batter).
|Adding melted (and cooled) |
butter to the batter.
|Batter is thick but loose enough to pour.|
Be sure to even it out in the pan.
|To download this recipe in|
a fee PDF format, click here.
Yes, this is me, Cleo (aka Alice).
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