When we think of home, we often think of fresh-baked goodies. The smell that permeates the house after a good day of baking always evokes wonderful memories.
This month, Mandy Oliveira, owner of Mandy's Sugar Forge in Anthem, shares with us her recipe for mouthwatering blondies. The lighter cousin of brownies, blondies can likewise be gooey or cakey depending on the ingredients and how long you cook them. As Mandy shares, "My boys do not like baked goods with nuts in them, but they devour these blondies!"
If you don't like nuts, you can omit them. And if you choose to replace the white chocolate chips with semi-sweet chips, you'll transform your blondies into tannies!
Be sure to follow Mandy's Sugar Forge on Facebook (https://www.facebook.com/sugarforge/) and Instagram (https://www.instagram.com/mandyssugarforge/) to see her creations (and place your order!). In her home kitchen, Mandy makes cookies, caramels, and other goodies to order for parties of all sizes—or just a Wednesday afternoon treat!
Blondies
1 cup butter, melted
1 1/4 cups brown sugar
1/2 cup sugar
2 large eggs + 1 egg yolk
1 Tbs vanilla
1 1/4 cups all-purpose flour
1 cup bread flour
2 tsp cornstarch
1/2 tsp baking powder
1 tsp salt
1 cup white chocolate chips
2/3 cup chopped walnuts or pecans (or 1/3 cup each)
Instructions
Preheat oven to 350F and line a 13x9" pan with parchment paper** Combine melted butter and sugar in a large bowl and stir well. Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually stir dry ingredients into wet until completely combined. Fold in white chocolate chips and nuts, if using.
Spread blondie batter into prepared pan and transfer to oven. Bake at 350F for 25–30 minutes** or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs. Allow to cool before cutting and enjoying
Makes 28 blondies.
**For cupcake-size blondies, line cupcake pan with liners and bake for 20–25 minutes.
