So, this year, I decided no holiday music or movies until Decemeber first. But, in terms of baking ideas (one of my favorite parts of the holidays), I figured it was reasonable to search around. Although I really should not eat holiday cookies or deserts anymore, and over the last two years I have been reasonably restrained, I can still enjoy baking them and having the wonderful smells fill the house. I can give the desserts away as gifts or feed them to friends.
This year, I found one thing I probably will not be able to resist having entirely. When I was a kid, one of my favorite desserts (and probably foods) in the whole world was an Angel Kiss. It was a blond brownie with chocolate chips lightly drizzled in a chocolate sauce. Yum! I have not had one, since I was about 10, but I found a recipe for something similar in Joy of Cooking Christmas Cookies and I just cannot resist modifying it into my old favorite. Here is the modified version of their "blondie" recipe. I have not tried it yet, but I will try it in the next few weeks.
Ingredients1 cup (5 oz) all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup (4 oz) unsalted butter
2/3 cup (5.25 oz) packed light brown sugar
1/4 cup (1.75 oz) sugar
1 large egg + 1 large egg yoke
1 tbsp light corn syrup
1 1/2 tsp vanilla extract
1 cup (1/2 package) semi-sweet chocolate chips
- Heat the oven to 350 degrees F.
- Mix together flour, baking powder, baking soda, salt
- In a large saucepan, boil butter for about 4 minutes stirring constantly until a light golden brown.
- Remove from the heat. Stir in sugar and brown sugar.
- Let the mixture cool until barely warm.
- Add egg, egg yoke, corn syrup, and vanilla. Stir until thoroughly blended.
- Add flour mixture. Stir until entirly mixed in.
- Add chocolate chips. Stir until evenly incorporated.
- Prepare an 8 inch baking pan. Place a piece of aluminum foil in the bottom of the pan son that it hands over the narrow ends of the pan by about 2 inches.
- Spread the batter evenly in the pan.
- Bake on the middle rack of the oven for 28 to 33 minutes, or until the top is golden brown and a toothpick inserted into the thickest part comes out clean
- Transfer the pan to a wire cooling rack and let stand until cool.
- Using the overhanging foil as handles, lift the bar to a cutting board. Peel off the foil and cut into bars.
I will have to get back to you for a recipe on how to make the chocolate sauce and also as to whether these blond brownies turn out the way that I remember. If anyone tries it out, please comment!
Update from 12/20/10:I made them. They are excellent and exactly how I remember them (although still without the chocolate sauce). There is a short preliminary review and more pictures on my blogpost "Picture Updates for Holiday Recipes (and Reviews)."