Even though I have had a long, turbulent and unsatisfying relationship with the postal system (in both England and Canada), when things actually go smoothly, you can be treated to some awesome things.
For example, my dad send me a beautiful little book Biscotti: Recipes from the kitchen of the American Academy in Rome.
I suppose there is no other word I can find to describe the book other than that it is just… so… CUTE. It’s a really good size to thumb through with some delectable looking recipes. After the succes of the last blondies I made, I was eager to give these ones a go.
In my health concious ways though, I decided to add some chocolate frosting on top…
More is more… Right?! Anyway.. Thanks dad!
FYI Ben apparently volunteers at the Academy and his last name is Baron (how cool is that?)
Biondi di Ben/Ben’s Blondies
- 108g/8tbsps butter
- 80g/1/2 cup brown sugar
- 67g/1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 140g/1 cup all purpose flour
- 1 tsp salt
- 133g/1 cup bittersweet chocolate, coarsely chopped
- 115g/1 cup walnuts, coarsely chopped
- Preheat the oven to 180 degreesC/350 degreesF
- Cream the butter and two sugars at highspeed (nearly typed in LIGHTspeed, much better) until light and fluffy. Reduce the speed to low and beat in egg and vanilla. Add the flour and salt and mix until incorporated. Gently fold in half the coarsely chopped chocolate and walnuts.
- Prepare an 8-inch square baking pan by brushing it with butter, lining it with parchment paper and brushing the top of the paper with butter.
- Transfer the batter to the prepared pan and sprinkle the top with the remaining chocolate and walnuts.
- Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted into the middle comes out clean. Once cooled, remove from the pan and cut into 32 bars.