|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.) Slightly 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.)
An 8-inch square pan of blondies would typically call for 1 whole stick (8 T.) of butter. I’m using only 3 T. butter and including plenty of blueberries, a superfood that offers nutrition and fiber. I also use mostly brown sugar, which has a tad more nutrition value than white.
Once strained, Norwegian Egg Coffee
produces a very pretty (and smooth!)
amber-colored beverage. The egg
proteins are what make the magic, as they
do in today's recipe for Blueberry Blondies.
To see my recipe for Norwegian
Egg Coffee, click here.
To see more egg-protein magic of the culinary variety, click here, and read my post about Norwegian Egg Coffee. The egg helps clarify the brew, and a Norwegian chemist explains it all for us.
May you eat with joy and (slightly) less guilt.
Billionaire Blondies? Yes!
Cleo Coyle has a partner in
Learn about their books
|Billionaire Blend: |
A Coffeehouse Mystery
by Cleo Coyle
To solve this case, Clare will have to bribe a bomb squad lieutenant; conjure up a menu for a "billionaire's potluck"; fix her daughter's love life; stop a Slayer while working with one; and stay alive while doing it.
To see more of the recipes featured in this (our 13th) culinary mystery from our long-running series, click here. And enjoy today's bonus recipe, which can be made with fresh or frozen blueberries, so you can eat with blueberry joy all year round...
|Click here for the |
Free Recipe PDF
Cleo Coyle's Blueberry Blondies
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 the 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 brownies or blondies). 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.