In my final excursion into ‘Baked in America’, I went all out. With a trusty sous chef (a sister in need of a vast quantity of baked goods for work) I tackled three different brownies in one day. As ever the recipes were easy to follow and I love the way all the ingredients are measured three ways. The section on American-English conversions, for items like chocolate and flour, is worth the cover price on its own!
Top Tip – Sainsburys Belgian Cooking Chocolate is a great substitute for ‘semi-sweet chocolate’
Left to right we have: Coffee and Walnut Blondies, Mile High and Snickers Brownie.
Really nice result, the caramel could be a challenge if you’re not comfortable with sugar work, but it worked fine for me. My end result is very crunchy – next time I’ll use smooth peanut butter and bake it slightly less.
One of my favourite from the shop – the mix of flapjack and chocolate is really nice. If anything this one is slightly under, the oats still have a bit of crunch,
Coffee and Walnut Blondie
Easily the best of the bunch, lovely texture and great flavour.
YUM! Hey would you happen to have a blonde brownie recipe? My mom used to make those and sadly took the recipe with her when she passed. Blessings and keep up the great posts! Annmarie
I certainly do! I won’t post Outsider Tart’s recipe here, their book is available from Amazon – it’s called ‘Baked in America’. But my generic ‘blonde brownie’ (also known as a blondie) is here:
220g Plain Flour
1 tsp Baking Powder
1/2 tsp Salt
170g Butter – Melted back to room temp.
300g Light Brown Sugar
2 Large Eggs
1 1/2 tsp vanilla extract
100g Belgian Dark Chocolate (50% Cocoa Solids) chopped into chunks
100g White Chocolate (Green and Blacks is amazing)
1. Preheat the oven to 350F/180C/Gas Mark 4. Line a suitable tin (13inchx9inch)
2. Sift dry ingredients into a bowl (flour, baking powder, salt) and whisk
3. In another bowl (or the bowl of an electric mixer) combine the butter and brown sugar.
4. Slowly add the eggs, one at a time, mixing well after each addition.
5. Add the vanilla, then carefully fold in the dry ingredients until just combined – don’t over mix!
6. Add in the chocolate chips and fold gently – pour it into the lined pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, the top should be set and shiny with a few cracks, feeling firm to the touch.
8. Remove from the oven and leave to cool completely on a rack (still inside the tin) then chill in the fridge for at least four hours.
9. Cut and enjoy!
Hope that helps!
OMG, you just made me so happy! Thank you I cannot wait to go get the ingredients. I hope it tastes like hers. I don’t remember white chocolate, so I might leave that out. Thank you! And I’ll check out your book on Amazon. Sounds like I might need to add to my library of cookbooks!