Not all of us dive into the social media or even concern ourselves about it. Funny, my mom said that my uncle has a computer and all he has on it is the game of solitare. Oh, he spends time using it, but he also spends time sleeping in front of it.
I am not sure what I would do without having the computer and all my blogger friends that share a comment interest of food.
Anyhow, on to the recipe. The recipe below is reflective of the changes I made from the original recipe. The sugars called for were in measurements of 3/4 of a cup. Due to the sweetness of the white chocolate, I changed it to 1/2. The other thing is that it took longer to bake than the recipe stated.
The bars are moist and chewy, not cake-like. I my opinion, the flavor blend kind of reminds me of a cinnamon praline. The white chocolate gives it the chewy texture while the brown sugar and bourbon is the height of the flavor along with the cinnamon spice.
Brazilian Bourbon Blondies
adapted from Sophisticated Cookie
2 tsp ground cinnamon
1 1/2 cups all purpose flour
1/2 cup butter
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
1 cup chopped unsalted Brazil nuts (boil for a few minutes if salted to remove salt)
1/2 cup white choc chips
3 tbs bourbon
Grease an 8 inch square baking pan and line the bottom and two sides with parchment, leaving an overhang on each side to use as handles.
Preheat the oven to 325 degrees.
Sift together flour and cinnamon in a small bowl and set aside. Beat together butter and two types of sugars until light and fluffy. Set is aside also.
Melt white chocolate in a double boiler. The recipe states to let cool for 5 minutes, but my chocolate set up too fast. I did not let cool. Pour melted chocolate into butter/sugar mixture and beat until completely blended. Then, with a wooden spoon, blend eggs and bourbon into the batter.
Fold the flour mixture into the batter until no dry streaks remain. Lastly, mix in the chopped brazil nuts.
Spoon the batter nto the pan and smooth the top so all is even. Place pan in oven and bake for 20-35 minutes or until top springs back when lightly touched. The recipe said 20-25 minutes but mine took about 33 minutes.
Remove and cool in pan before cutting. Then lift out by the parchment handles. Cut and it is ready to serve.
The cookbook states that complete cooling is required in order for the chocolate in the bars to set up. Also, there is a note about many blondies are cakes masquerading as blondies because eggs are used to create the texture. I guess the author feels that "real" blondies as well as brownies require chocolate. That is probably how some baked goods got the name of bars instead of blondies.
**LAST YEAR: Frangelico Ice Cream**