Lately, I have been obsessed with blondies and have been testing out different types of recipes. A few of my favorite flavor experiments include: chai tea, brown butter Earl Grey, brown butter roasted pineapple, and brown butter apple whiskey blondies. As you can see I am also obsessed with brown butter. It just adds this great underlying nutty flavor and really enhances the overall flavor profile, and I find in baking it really makes a dessert stand out in the best way.
Let’s get back to blondies, first what is a blondie? “Blondies are a soft and chewy bar cookie, generally made using a vanilla or butterscotch base instead of chocolate.”1 The blondie has gone by many names throughout history such as: vanilla brownies, butterscotch brownies, golden bars, molasses squares, and blonde brownies.2 Each version that made an appearance had the same base ingredients: flour, brown sugar, baking powder or soda, and butter or shortening. Regardless of the main ingredients, a true blondie is cakey in texture, think of a slightly underbaked brownie that is fudgey and has a gooey center.
There is much debate to the origins of blondies, but one common narrative that pops up is that the blondie was created under the guise of a brownie. The first known publication to feature a brownie recipe was the 1896 edition of The Boston Cooking-School Cook Book.3 The cookbook’s brownie recipe was less like the brownie we know today, and more like a butterscotch flavored cake, which is similar to the other recipes that have appeared overtime. Though in a later version the recipe was revised and included chocolate. Though there are other narratives that suggest that the blondie is a modified version of the medieval gingerbread cake, the supposed first brownie recipe seems more likely for the blondie bars we know today. That’s the thing about food history, locating origins is hard when there are multiple narratives circulating. Some stories compliment each other and some contradict each other, but in the end it’s really cool to see where our favorite desserts come from and how they have evolved overtime. Even though it did not have its name yet, the blondie did come first and deserves proper credit as its own dessert and not live in the shadow of the glorified brownie.
After learning the origins of the blondie, I feel like baking some blondies. Since it is summer and I love baking with seasonal flavors, let us make some strawberry blondies and top them off with a balsamic vinegar drizzle. (Scoop of vanilla bean ice cream wouldn’t hurt either.) There is nothing better than sweet, tart, and tangy desserts in the summer. I always prefer to slightly underbaked my bar desserts for a dual texture of a crispy outer bar and a gooey center, but for those of you who do not, I will list a range for the baking time. Alright, let’s get to baking.
Balsamic drizzled Strawberry Blondies
Yield: 12 blondies
Ingredients
- 2 Sticks of unsalted butter, soften
- 1 Bag of freeze dried strawberries (1.5oz)
- 1 Cup of granulated sugar
- ½ Cup of brown sugar
- 2 Large eggs
- 1 teaspoon of vanilla extract
- 2 cups of All-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- Balsamic drizzle
- ½ Cup of balsamic vinegar
- 3 Tablespoons of honey
Method:
1. Take the freeze dried strawberries and transfer to a food processor. Pulse the strawberries until it reaches a powder consistency. Sift out any pieces that did not break down.
2. Preheat oven to 350°F and line a half sheet pan or a 9x13inch pan with parchment paper. Lightly grease the pan and parchment with cooking spray.
3. In a large bowl, sift together the strawberry powder, flour, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and white sugar. Add the eggs, one at a time, scraping the sides of the bowl as necessary. Add the vanilla until combined.
5. Add the dry ingredients to the bowl and mix until just combined. Transfer to prepared pan and spread evenly using an offset spatula.
6. Bake for 12-18 min, or until edges are set and a toothpick test comes out clean or with light crumbs. Allow blondies to cool completely then slice up and enjoy.
7. For the balsamic drizzle measure out balsamic vinegar and honey, then place in a small saucepan over medium heat, and when the mixture begins to simmer reduce heat to low heat. Allow the mixture to simmer until it has reduced by half (10 minutes or so). Allow to cool before use.
