Black & White Blondies
I have slowly but surely become a huge fan of white chocolate. Have you guys noticed? I’ve definitely been posting a lot more recipes featuring white chocolate than usual. Dark chocolate is what I am historically drawn to, but there’s something about the subtle smooth flavor of white chocolate that has me hooked lately.
Similar to these White Chocolate Raspberry Blondies, these are buttery and rich without being heavy. The chunks of bittersweet chocolate give a great kick of chocolate.
Everyone seemed surprised that these weren’t standard old cookie bars. A couple of our friends couldn’t quite place what the white chocolate flavor was, but it was one of those situations where once I told them, it made complete sense. For an out of the box blondie, give these a shot!
One Year Ago: Lobster Mac and Cheese and Blueberry Curd
Two Years Ago: Roasted Carrots with Thyme and Goat Cheese
Five Years Ago: Butternut Squash Risotto
Five Years Ago: Cinnamon Cookies
Black and White Blondies
Blondies made with bittersweet and white chocolate
Yield: 16 bars
Ingredients:
1 cup chopped white chocolate
1/4 cup (4 Tbsp) butter
3/4 cup sugar
2 tsp vanilla
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 large eggs
1 1/4 cups flour
1/2 tsp baking powder
1 cup bittersweet chunks or chopped chocolate
Directions:
Preheat the oven to 350F. Lightly grease a 9″ square pan.
Place the white chocolate, butter, and sugar in a heatproof bowl. Heat at low power in the microwave at 1-minute intervals, or over simmering water, until the chocolate softens; white chocolate is sensitive to scorching, so be careful.
When the butter is melted and the white chocolate looks soft, stir in the vanilla, nutmeg, and salt. Let the mixture cool to lukewarm. Beat in the eggs.
Whisk together the flour and baking powder, and stir into the egg mixture.
Stir in 3/4 cup of the chocolate chunks. Spoon the batter into a greased 9″ square pan, and sprinkle the remaining chocolate chunks over the top.
Bake the brownies for 25 minutes, until they’re light golden brown and the edges pull just slightly away from the pan.
Cool completely and serve.
Recipe from Pass the Sushi
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Great cupcake hero entry!!! yum!
You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
This is my first CH and I can’t wait till the voting begins! : )
Wow, what a yummy looking cupcake! Great idea!
This is ADORABLE!! I love it!
Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)
Yummmm!!!!!
Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.
Here is an example using paper, and one using a towel.
Thanks! That’s really helpful.
Yum! Great idea 🙂
Awesome idea!
Very creative and it looks great!
What a cute idea! I love it!! And I know my nieces would be in love!
Great idea…they look delicious!
holy deliciousness! I NEED one of those! 🙂
How creative, I love them! So cute and tasty with that cherry on top!
Very cute looking! I like your idea.
~ingrid
These cupcakes are pure genius… you’ve definitely got my vote!
Cute idea! What a great entry!
Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!
So stinkin’ cute!
Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.
MMM, it looks fantastic! I’ll have to try this one 🙂 xox
These cupcakes are precious besides, I am sure, being delicious. What a great idea.