Tuesday, January 14, 2014

How to Make my BILLIONAIRE BLUEBERRY BLONDIES by Cleo Coyle


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


http://dominiqueansel.com/cronut-101/
Chef Ansel's Cronut 
No, it's not exactly Pastry Chef Dominique Ansel’s world-famous cross between a croissant and a doughnut, aka the Cronut ™. Nonetheless, it is an amazingly delicious mash-up. Here's why...

My "Billionaire" Blueberry Blondies have...

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’s 
Cleo Coyle, fan of culinary
mash-ups, is author of 
The Coffeehouse
Mysteries
"Billionaire"
Blueberry Blondies


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.


Billionaire Blend:
A Coffeehouse Mystery
To learn more, click here.
As for the "billioniare" moniker on these babies, my readers might recall these blondies from a scene in Billionaire Blend, the brand new entry in my culinary mystery series. 

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)


INGREDIENTS

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



DIRECTIONS:

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).

Allow to cool in the pan for 10 minutes before gently lifting by the parchment paper handles. Cut into 16 squares and...eat with joy! ~ Cleo


  
  F o o d i e  
Photos

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.




Bake (and read) with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 





Now a National
Bestseller in Hardcover

A Coffeehouse Mystery 

*Starred Review* -Kirkus

"Top Pick"  -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly



* * * 


Coffeehouse Mystery
Free Title Checklist
(with mini plot summaries)


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 
To download a free checklist of titles (in order)
with mini plot summaries, click here.


* * * 


Haunted Bookshop
Free Title Checklist, 


The Ghost and
Mrs. McClure


Book #1 of 
The Haunted
Bookshop Mysteries

To learn more, click here.


23 comments:

  1. These sounded yummy in the book, but reading a bit about the science behind them really makes me want to bake up a batch!

    ReplyDelete
    Replies
    1. Thanks, Wendy, they're a great coffee break (or tea break) nosh. It was fun experimenting on the texture with various ingredients--lots of taste testing, I can tell you. Gladly, Marc didn't mind, and I hope you enjoy the final version, too.

      ~ Cleo
      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

      Delete
  2. I agree with Wendy, after reading your explanation I wanted to try them too. I love Blondies much more than Brownies, and with added blueberries.....YUM!

    ReplyDelete
    Replies
    1. Thanks, Sharon - I have to say I love them all, brownies, blondies, blueberries (...maybe a little too much :)). But after Chef Ansel's worldwide success with the Cronut, I think a lot of pastry chefs are experimenting with mash-ups and match ups of interesting ingredients. I hope you enjoy my version of this one!

      ~ Cleo Coffeehouse Mystery.com
      www.CleoCoyleRecipes.com

      Delete
  3. Me too Sharon, blondies more than brownies, especially with my favorite fruit! Cleo, your photos are always so gorgeous....

    ReplyDelete
    Replies
    1. I'll take brownies, blondies, any "ies" in the food group of Pastries. :) Thanks for dropping in today, Lucy. Have a great week...

      ~ Cleo Coffeehouse Mystery.com
      Cleo Coyle on Twitter

      Delete
  4. As they say in Maine (in honor of the blueberries)
    Wicked Good!

    ReplyDelete
    Replies
    1. Ooooh, Libby, Maine blueberries *will* be wicked good in this recipe come summer. You can bet I'll keep it handy for what I hope will be a bumper crop. Cheers and, as always, it's a pleasure to see you in our Kitchen!

      ~ Cleo Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  5. Cleo, you could also call them "bloomies." These look luscious, and your photos are fabulous! Yet another recipe to add to my collection . . .

    ReplyDelete
    Replies
    1. Bloomies -- Blue-berry + Blondie + whimsical spelling. I love it, Linda, thank you! And I hope you enjoy the recipe, no matter what you call it. :)

      ~ Cleo Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  6. MMMMmmm... lovely. What an inspired combination!

    ReplyDelete
  7. Fascinating about the vinegar and the egg. I have to try! It's also clever of you to use blueberries instead of the traditional chocolate chip. Bet they're delicious!

    ~Krista

    ReplyDelete
  8. Thanks, Krista, there was plenty of taste-testing going on at chez Coyle, I can tell you (and so can Marc)! But I think this version works the best as a Blondie crossed with a Blueberry Muffin. They’re a nice coffee (or tea) break treat and they work for breakfast, too, a fun change-up for blueberry muffin and blondie lovers.

    ~ Cleo Coffeehouse Mystery.com
    “Where coffee and crime are always brewing…”
    Cleo Coyle on Twitter

    ReplyDelete
  9. Will be making these blueberry Blondies tomorrow as I bought the blueberries today so I am ready. I just finished Billionaire Blend this morning and it was FANTASTIC, my favorite of the series so far. I say that each time though, don't I? Great book, review coming, and a good recipe to cut out a little butter. Thanks so much for everything. The box came the other day, and I didn't get a chance to write yet, sorry. Thanks so much Cleo.
    Hugs,
    Cynthia

    ReplyDelete
    Replies
    1. Cynthia - Sounds like you're all set to make the Blueberry Blondies...even better, you know why they're called "Billioniare" Blueberry Blondies!

      I'm thrilled to hear that you enjoyed our latest culinary mystery. Marc and I had a grand time coming up with the twists and turns in BILLIONAIRE BLEND, and we're always happy to hear good words from folks on the other end of the writing process. Thanks for dropping by today...

      May you New Year be one of good food and good reading!

      ~ Cleo
      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”

      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  10. Wow! Mouthwatering. I can taste them - probably won't be able to sleep now.

    Thanks, Cleo, for another winner.

    XO

    MJ

    ReplyDelete
    Replies
    1. LOL, MJ, that's what comes of reading food blogs before bedtime. But there is an upside...

      I hope you dreamed of blueberries!

      ~ Cleo
      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter

      Delete
  11. We need to mount a campaign to get Cleo on Good Morning America..she would give Bobbie flay a run for his money!! I did'nt have any blueberries left from Summer..BUT..I did have balckberries.....done and done!!! a lot of old cake recipes have vinegar in them...for that very reason....

    ReplyDelete
    Replies
    1. SueAnn, you made my day. I’m a Bobby Flay and GMA fan, but I’m no TV personality. I’ll stick to my bookish endeavors—and, of course, blogging fun recipes for nice folks like you. On the vinegar-egg trick, it really does work in this recipe to help cut the butter. It’s not the solution for every recipe, and it’s not always the reason vinegar is present in pastry recipes--but it’s worth experimenting on recipes you may already enjoy. Cheers to you and thanks again…

      ~ Cleo
      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  12. Cleo, these look fabulous. I love the way you put the parchment paper over the pan. I never thought of flapping it over the sides. Bet that keeps the edges from getting too tough. Nice!

    Daryl / Avery

    ReplyDelete
    Replies
    1. That's very true, Daryl/Avery! The parchment paper does help with even baking--as does the low temp. and longer cooking time. I also like the "handles" of the sling so I can easily lift the entire pan of blondies from the pan and cut relatively even squares. I never succeed on cutting perfect squares, never! But having them on a cutting board is a big help.

      Thanks for dropping by the Kitchen today...have a great week!

      ~ Cleo
      Coffeehouse Mystery.com
      “Where coffee and crime are always brewing…”
      Cleo Coyle on Twitter
      www.CleoCoyleRecipes.com

      Delete
  13. Just made these and they are great! I added chocolate chips to the recipe. Hubby and I really love them! Thanks for the recipe and great books!

    ReplyDelete