True butterscotch blondies! First you make a butterscotch sauce, then a dough in the style of Jacques Torres (he of famed chocolate chip cookies!) and then add your favorite chocolate.
Blondies. They show up humble to the party, almost like they know they are brownies’ lesser cousin and no one will be that interested. I’ve made the oft hyped up brown butter blondies and thought they were really good, but I didn’t want to devour them, definitely not the way I do a good brownie. So, guys, it’s time to up the blondie game. Today I’ve got a recipe that will give any brownie a run for its money.
First, you know that famous Jaques Torres chocolate chip cookie recipe? The one that so many have declared the absolute best cookie ever? I use some of his tricks here like combining bread and cake flour to get a wonderful chewy texture on the edges and a soft and gooey center. I also let the dough rest in the fridge for a day or two to develop the flavor (time really does make a difference here; 4.5k people on NYTCooking agree). I figured these two tricks would have an impact on a blondie recipe because the dough is very similar to chocolate chip cookie dough. Essentially, blondies are cookie bars!
The other thing I do with my blondies is to cook the sugar and butter together. I initially did this because I thought it would give me a shiny top, but cooked a bit longer and serendipitously made a butterscotch syrup. This deepens the flavor incredibly. Blondies are often called butterscotch brownies, simply because of the use of brown sugar, but by cooking the sugar into the butter you develop a true butterscotch base. This syrup combined with the days rest in the fridge completely changes the blondie game: the flavor is so fully developed in a way only a brown sugar caramel can be. It is positively perfect.
If you have been following me for awhile, you know that I really dislike using regular chocolate chips in baking. I have always chopped up a good chocolate bar; the big and small chunks distribute more evenly throughout the dough, no wax added means the chunks melt nicely in the oven and most importantly, good quality chocolate tastes so. much. better.
So I’m always on the hunt for new types to use in my baking, and this Johnny Doodle bar pictured is absolutely perfect here: it’s high quality European dark chocolate and this particular bar I recommend has big chunks of, get this, salted caramel fudge. Those chunky bits of fudge add another delicious dimension to the blondies and really round out the caramel taste.
I have also tried making these
Chocolate: The Johnny Doodle chocolate can be found at Walgreens. Here is the bar I used. If you can’t find it, sub in 1-1 1/2 cups chopped dark chocolate or another candy/cookie of your choice.
Flour: You may use 1 1/2 cups all-purpose flour instead of the mixture of cake and bread.
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