When everything else fails – blondies

It was one of those weeks. You know, when EVERYTHING goes wrong? Let’s put in list form for illustrative purposes:

• cake #01 – trash can (totally collapsed)
• cake #02 – trash can (overflowed)
• cake #03 – ruined on transportation (those three on the same day)
• dulce de leche crème caramel – broken while being unmolded
• my first interview for a TV station to promote the blog: canceled because I caught a nasty flu, with fever and frog face included.

Don’t ask me why the recipes didn’t work this time – they were not even new. I wonder if Julia Child or Martha Stewart have ever had weeks like that. Doubt it.

For times like this, I make blondies – impossible to screw up and delish.

Blondies (adapted from the book  Chocolate Temptations, by Linda Collister)

Those are the best blondies I’ve ever made. Slightly chewy, with the caramel flavor from the brown sugar, this batter makes a very good base for whatever strikes your fancy: white, milk, dark chocolate, all kinds of nuts, even raisins if you like. I’ve never tried, but I think they might get a new dimension with some cinnamon in it. Maybe next time.

• 140g unsalted butter
• 400g light brown sugar (since we only have the dark molasses kind here in Brazil, I used 250g brown sugar and 150g granulated sugar)
• 1 tsp vanilla extract
• 3 eggs, beaten
• 300g plain flour
• 1 tsp baking powder
• a large pinch of salt
• 50g walnut pieces, roughly chopped (used walnuts and pecans)
• 50g white chocolate, roughly chopped (used milk chocolate)
• 50g dark chocolate, roughly chopped

Preheat oven to 180°C. Line with foil a 30 X 22cm baking tray.

In a large, heavy pan, melt gently the butter. Add the sugar, stir well, and remove from the heat. Let cool for a minute, than add the eggs and vanilla, stirring well.

Sift the flour, salt and baking powder over the butter/sugar/egg mixture. Stir only until thoroughly blended, but don’t beat or overmix.

Pour the batter into the prepared tray, sprinkle the chocolates and nuts evenly.

Bake for 25 minutes until just firm.

Cool for a while in the baking tray, then lift the cake, transferring to a wire rack to cool completely. Remove the foil and cut into squares. Makes 48 pieces.