Not a bottle blond.
How could you go wrong really, chocolate of multiple varieties, nuts, sugar, eggs - sounds good to me. It appealed my peeps (kind of like 'the Dude abides' - The Big Lebowski' for those of you unfamiliar) and I'm kind of surprised that it did. Maybe my own tastes are changing! Ah, I'm not going to over-analyse this and just enjoy. I think that I'll take some of these little beaut's with my on my seriously long work road trip (on a bus with 120 teenage boys - did I mention that before????!!!!). I'm sure that they will help me through.
Blondies with White and Dark Chocolate Chunks(The complete Magnolia Cookbook)
1 1/2 cups cake flour (not self-rising)
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter at room temperature
1 cup brown sugar
1/2 cup sugar
2 lg eggs room temperature
2 tsp vanilla
1 cup coarsely chopped walnuts
3/4 cup coarsely chopped white chocolate (good quality - I used Lindt)
1/2 cup coarsely chopped Dark Chocolate (above 60% cocoa solids)
Preheat oven to 350 degrees FButter and grease a 9 inch round cake pan (I used springform)
In a small bowl combine the flour, baking powder and salt. Set aside
In a larger bowl, cream the butter and sugars until smooth and fluffy. Add the eggs and vanilla and beat well. Add the dry ingredients to the butter mixture and mix thoroughly.
Sitr in the walnuts and chocolate chunks. Spread the batter evenly in the baking pan. Bake for 35 - 40 min. or until a tester comes out clean. Do not overbake!Allow to cool and serve.
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