When I came home on Friday evening, the first thing my dad said when he saw me was, “What happened to the cake?” I smirked—trust my dad not to remember that the square bars were called blondies—but I quickly resumed a neutral facial expression. This was a rare occurrence, my dad asking about my desserts, and I wanted to bask in the triumph of making a sweet treat that even he enjoyed.
Then I blinked, remembering. I had given the remaining blondies to my friends as a good-luck-on-your-
life-changing-science-exam charm. I felt slightly bad; on the rare occasion that my dad liked one of my baked treats, I had given them all away. So on Saturday, I decided to make another batch of blondies.
The blondies I had made on Thursday had contained white chocolate, but the taste was not pronounced enough. I debated whether I should add more white chocolate to make a more white chocolate-y blondie, or to omit it entirely. In the end, I decided to omit the white chocolate to see if there would be any difference in taste or texture.
After tasting the Blueberry Blondies, I concluded that the taste of the blondies with the white chocolate tasted so similar to the ones without white chocolate that I couldn’t really tell. My family didn’t seem to notice difference either. My mom did, however, say that the Blueberry Blondies tasted better than the White ChocolateCherry Brownies. I guess I’ll just have to find a new white chocolate blondie recipe.
Click below for the recipe.
Adapted from: BetterHomes and Gardens Anyone Can Bake
Yield: 16 blondies
- ½ cup butter
- 2 eggs
- ½ cup golden brown sugar
- 1 teaspoon vanilla
- 1 cup all purpose flour
- dash salt
- ½ cup dried blueberries
Preheat oven to 350F. Line an 8x8x2-inch baking pan with foil, leaving about 1 inch overhang. Grease foil; set pan aside. Place dried blueberries in a small bowl. Pour enough hot water over to cover and let stand.
In a medium saucepan, melt butter. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon until just combined. Stir in flour and salt. Drain dried blueberries and stir them in.
Bake for about 23-28 minutes, until a skewer inserted near the center comes out almost clean. Cool in a pan on a wire rack.
In a small bowl set over top a pan of gently simmering water, melt the remaining white chocolate. Remove blondies from pan; place on cutting board. Cut into 16 squares.