Yahoo! My first recipe redo on the new blerg.
If you’ve read my intro post, you’ll know that I initially started my blog to teach myself how to take better photos. One of the reasons I wanted to relaunch my blog was to go back through old recipes and recreate them to see if they were any good in the first place, and to give myself another chance to make the photos better. Let’s see how I did.
Photos – 2011 vs. 2015
I’m pretty happy with the improvement of my photography. I can tell you that the main differences are the lack of milk, the plate, size of the blondies… oh wait, this isn’t a “find the differences” in a highlights magazine?
In all seriousness, since I’ve figured out using natural light my photos have been decently better. I’ve gradually learned how to stage my food better by watching others stage food & picking up on other bloggers techniques, but I’m still not perfect. Room for improvement!
So something I wasn’t expecting, but I’m entirely not surprised either is that my written instructions were a little too casual, and I ended up having to swirl my blondies when I didn’t want to. Happy accident, but I’ve mentioned in my -new- instructions to let part of the mixture cool before you actually mix the chips in. If that’s your thing.
In the end, you’re going to eat the whole blondie, swirl or chip aside. It’s just how they end up looking and if there’s a little more crunch to them. These look beautiful and taste pretty damn good.
Blondies as told by the book 500 cookies
What you’ll need (to fill an 8×8 brownie pan)
- 1 cup all-purpose flour
- ¾ tsp baking powder
- pinch of salt
- ½ cup (1 stick) unsalted butter – melted
- 1 cup light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- ½ cup dark chocolate chips or other goodies – your choice!
- Preheat oven to 350°F!
- Melt the butter in a small saucepan, mix in the brown sugar. Set aside to cool.
- Whisk the salt, baking powder and flour together in a bowl.
- Add the egg and vanilla in the slightly cooled saucepan.
- Mix into the flour (this should be super thick when you’re done mixing.)
- Add the chocolate chips/goodies
NOTE: If your batter is still extra warm, you can do one of two things
1. Put the chips in and let the batter melt the chips so your blondies are swirled or
2. Wait for your batter to cool off more so the chips will retain their shape
- Spread in a (lightly greased, just so there’s no sticking!) pan and bake for 20-25 minutes.
Get your blondie on.