Yesterday evening I was browsing Bakerella's site and saw her 'Brookies' recipe - it should taste like both cookies and brownies. Since I love both, I just had to make some myself, and damn it was 22:00 in the evening...;)! The bars taste fantastic, but I didn't get the right texture of both cookies and brownies, I guess it's because I used white sugar instead of brown sugar - I didn't have brown sugar in my pantry but couldn't wait until the next day to make some!! My blondie bars taste more like choc-chips cake, it's still very good, but just not what it's supposed to be. I shall make some more with brown sugar in the near future.
Below you can see the recipe I adapted from Bakerella's site. Basically it's exactly the same recipe, I just changed the measurement units, used chopped dark chocolate instead (didn't have chocolate chips either!) and I cut down the amount of sugar to 50% - 450 g sugar in the real recipe...(*o*)!! That's too much for me...;)
| Dark Chocolate Blondie Bars Makes 16
| |
| 350 g all purpose flour | 1244 |
| 2 ½ tsp baking powder | 5 |
| 150 g butter (softened)
| 1076 |
| 200 g brown sugar | 760 |
| 3 medium eggs | 210 |
| 1 tsp vanilla | 3 |
| 200 g chopped dark chocolate | 1106 |
| TOTAL | 4404 calories |
|
| 275 calories per serving |
What to do:
- Combine eggs, butter and sugar and mix well.
- Sift the flour and baking powder into the eggs/butter/sugar mixture.
- Add vanilla and chopped dark chocolates.
- Bake for 30-35 minutes at 180 degrees.
The blondie bars (well, cake in my case) after 35 minutes of baking at 180 degrees.
Cut into 16 pieces, or more if you want.
Enjoy the bars (well, I have to stress one more time, cake in my case! What a failure !!)
Mmmm....I need tea time now with these! They look really delicious....beautiful colour, too. Thanks very much for sharing.
ReplyDeleteAwesome...That looks perfect and irresistible
ReplyDeleteAnd every bar gets a bonus chocolate flower :)
ReplyDeleteLooks delicious and moist, great presentation too. Thanks for visiting my site and leaving your sweet comment, hope to see you often..
ReplyDeletedark chocolate comes to me :)))
ReplyDeleteI think I saw the Brookies recipe, and I love the idea of it!! do you think the white sugar instead of brown really made the difference?
ReplyDelete@ Mary, Gulmohar & Tigerfish - Thank you :).
ReplyDelete@ Treat and Trick - I will come over often, you have a lovely blog!
@ Pepy - Me too...;)!!
@ Jane - I think it might make a difference. For example using brown sugar in cookies would make the cookies slightly chewier than white sugar. So I guess it's the case with my 'brookies'. I will find out anyway because I will surely make another batch of these bars in the future.
the blondie still looks very good and gosh, the calories.... so scary :P
ReplyDeleteThese look adorable!
ReplyDeleteit's so tempting!
ReplyDeleteheheh i have a habit of cutting down sugar from recipes too...often to my detriment..
ReplyDeletecake or bars...this look good!
Thanks for dropping by! Lovely blog u have! ;)
ReplyDeleteOh my.. calories per serving included! Heh! I must say, i'll not look at that when i devour these blondies because i'm very sure i'll eat beyond 1 piece!
@ Jess, Maria & Wenn - Thanks, ladies. I know the calories are so scary! You eat 2 and you can skip your dinner! ;)
ReplyDelete@ Rita - Same with me, I am not into stuff which is tooo sweet either, so it suits me right.
@ Maameeemoomoo - Thank you :). Sometimes I pretend that I don't know the amount of calories per serving either ;)!
Your Blondie looks good! I think I would just have a piece and a cup of coffee for my dinner.
ReplyDeleteHello there, thanks for visiting My Little Sprouts! The recipe seems really interesting and pretty simple too, I wish it won't be too sweet for my kids and hubby! Thank s for sharing!;)
ReplyDeleteHave a lovely day!
they don't look anything like failure at all to me. these brookies look really good, esp with tea or coffee!!
ReplyDeleteBe it bars or cake, they look delicious! Doubt it's a failure.
ReplyDelete@ Kitchen Corner - Is it really going to be enough for dinner ;)?
ReplyDelete@ Alice - You can always adjust the amount of sugar. I myself always try to reduce the amount sugar from the original recipe whenever I bake cakes or cookies. Have a lovely day too :)!
@ Cheah - Thanks, Cheah. The blondies tasted fine, just not the right texture ;).
This is making me hungry for a cookie snack! A cookie/brownie would be perfect right now.
ReplyDelete@ Lisa - I still have quite some here :).
ReplyDeleteyou inspired me to make a chocolate cake with cherries in it - oh and on my blog its not a sandwich its like eggplant parmesan only extra - you could eat it in a sandwich I guess
ReplyDeleteThese look so good! I want some right now. Dark chocolate is my favorite (=
ReplyDelete@ Doggybloggy - It looks a bit like a sandwich (but absolutely droolworthy sandwich...!!), eggplant parmesan sounds very good too though!
ReplyDelete@ Lisa - Mine too :)!
These look tasty!!
ReplyDeleteYummy. I don't think you "failed", it's only because of the drastically reduced amount of sugar that caused the difference in the texture. But yea, the original amount of sugar called for is just scary. That's one thing I don't like about American dessert recipes, they are way sweeter than Asian ones. I'm sure yours taste just as good.
ReplyDelete