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. 
Oh my word!!
Pass me a spoon! This sounds amazing, Jen!
I need this ice cream right now!
I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂
beantownbaker — June 24th, 2013 @ 3:47 pm
Thanks! They’re from Pier 1.
Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?
beantownbaker — June 24th, 2013 @ 8:25 pm
I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.
I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂
I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!
beantownbaker — June 27th, 2013 @ 9:11 pm
Isn’t it? It’s definitely one of my favorite ice cream recipes to date!
This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!
beantownbaker — June 28th, 2013 @ 7:17 am
I agree completely – everyone does mind!
This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
Live the whole month of July.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
beantownbaker — July 3rd, 2013 @ 5:05 pm
Thanks for the link!
Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?
beantownbaker — July 6th, 2013 @ 11:09 am
I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.
I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?
Thanks!
beantownbaker — April 16th, 2014 @ 6:00 pm
I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.