This post is for my good friend Jeff. When I started the blog he asked me if I would post a recipe that didn’t turn out. Well Jeff, this recipe was a bust!
Let me start off by saying that it is no reflection on the recipe itself. I just seemed to have a hard time following the instructions that were in front of me while I was preparing these Blondies
My big plan was to bake for my colleagues at work. We were recognizing some achievements and I thought, great, I can whip up a batch of Brownies and a batch of Blondies! I searched on-line and came across a couple of recipes from All Recipes that I book-marked for this specific occasion.
My big plan was to double each batch to make sure that there were plenty to go around. I started with the Blondie recipe. The reviews were good and it had received a rating of 4 ½ stars out of 5, so I figured I couldn’t go wrong. I guess that was my first mistake.
When I got home from work I tried doing too much stuff at once; Pulling out all the ingredients for both recipes, emptying the dishwasher, pre-heating the oven, getting all the pans greased and ready for the batter. Even though I wanted to double each recipe, I didn’t type them out that way. I figured that I can do that kind of math in my head. I guess that was mistake number two.
When I was gathering up the ingredients, I noticed that I didn’t have quite enough white all-purpose flour to make both recipes, so I figured I could add some whole wheat to the blondie recipe. As I started to measure out what I needed, Jamie arrived home from work. I got distracted from my task at hand while I was talking to him about his day.
I carried on with making the batter; Melting the butter, adding the eggs and sugar and then the dry ingredients. I poured the batter into the prepared pan and then into the oven it went. When I was pouring out the batter, I thought it was a bit thick, but, because I have never made a batch of blondies before, I thought that was just normal.
I carried on to make the brownies. When the blondies were finished, I put the brownies in the oven and turned out the blondies to cool.
Of course, I had to take pictures (the pictures turned out well and they actually make these look like they might be delicious!). Once the photo shoot was over, Jamie and I had a sample. Hmmmm, I thought they were OK, but maybe a bit dry. When I had another one, I decided they were too dry to take into work.
*So co-workers, if you are reading this – the plan was for you to have a selection of baked goods to choose from – sorry about that!
I tried to determine what I did wrong. Was it adding in the whole wheat flour? Did I over bake them? I couldn’t determine what my error was, until … I awoke at 3:00 am in the morning. I basically sat upright in bed and thought sugar! Yep, sugar. Because, even though I can do simple multiplication in my head, and doubled all the required ingredients, I forgot to double the sugar. That totally explains this epic failure in my Blondie experiment.
Original Recipe from All Recipes
Blonde Brownies I
*Note – usually I post the recipe with all the modifications that I have done, however, because the outcome of these Blondies is not representative of the recipe, I am giving you the original recipe.
- 1 cup sifted all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts
- 1/3 cup butter
- 1 cup packed brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 2/3 cup semi sweet chocolate chips
- Preheat oven to 350°F.
- Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
- Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly.
- Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
- Spread in a 9x9x2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20-25 minutes.
April 20, 2012 at 5:44 pm
I made blondies for the first about a week ago and they were so good. You should try smitten kitchen’s blondies