Brown Sugar-Rum Blondies

Sunday, December 16

Brown Sugar-Rum Blondies |une gamine dans la cuisine

Things I Want Decided

Which shouldn’t exist
in this world,
the one who forgets
or the one
who is forgotten?

Which is better,
to love
one who has died
or not to see
each other when you are alive?

Which is better,
the distant lover
you long for
or the one you see daily
without desire?

Which is the least unreliable
among fickle things—
the swift rapids,
a flowing river,
or this human world?

~ Izumi Shikibu The Ink Dark Moon (trans. by Jane Hirshfield)

Brown Sugar-Rum Blondies |une gamine dans la cuisine

As this rather surreal weekend draws to a close, I'm trying to pull something meaningful from my head, which is wandering around aimlessly in another stratosphere. Words, typed out and filtered through the space between myself and those who are reading them, sound hollow and trite. So I'll stick like velcro to what I know...what keeps me sane and somewhat grounded- baking.

This is a simple recipe. You don't have to refrigerate dough, meringueify egg whites, or dust the counter-tops with flour. It's a sweet little quick-fix with a comforting chew and a belt-busting amount of butter. Sheer joy. A little rum and coke cocktail on the side is optional (but recommended!).

XxOo

Brown Sugar-Rum Blondies |une gamine dans la cuisine


Brown Sugar-Rum Blondies
makes about 20 blondies

ingredients
16 Tablespoons (that's 2 sticks) unsalted butter
2 1/2 cups tightly packed, dark brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon allspice
2 room temperature eggs
2 room temperature egg yolks
2 Tablespoons rum (preferably dark)
3/4 cup of chopped walnuts or pecans (optional)

method
Preheat the oven to 350 F. Line a 9x13-inch baking pan with tin foil and butter the foil.

In a large saucepan, combine the butter and brown sugar. Over medium heat, stir until the butter is completely melted and most of the sugar has dissolved. Once the mixture starts to bubble (but not boil), continue to cook (whilst stirring)  for about 1 minute longer. Remove the pan from the heat and pour the hot mixture into a large, heat-proof mixing bowl. Cool to room temperature. {Note: Make sure you allow it to cool before proceeding- or else the eggs will scramble when they're added.}

In a separate large bowl, whisk together the flour, salt, and allspice; Set aside.

When the brown sugar mixture has reached room temperature, whisk in the eggs, one at a time, followed by the egg yolks and rum. Once all the eggs and rum have been added, give the mixture a good, strong whisking.

Use a large rubber spatula to stir in the dry ingredients. Stir just until all the streaks of flour have disappeared. Fold in the chopped nuts (if using).

Pour the batter into prepared pan and bake for 25-30 minutes, or until only a few moist crumbs remain on a toothpick inserted into the center of the pan.

Remove the pan from the oven and onto a cooling rack. Cool completely before slicing.

recipe adapted from Fine Cooking


37 comments:

  1. Oh yum, I'm glad you worked to perfect these beautiful bar cookies, Too bad my belt has already busted, not quite that bad but I'm working up to it, lol!!!!
    This is a good time to be surrounded by loved ones and friends...very tough week for everybody.....

    ReplyDelete
  2. These look amazing and your photo is wonderful! I think these might just cure anything that ails a person!

    ReplyDelete
  3. These blondies look life changing! About to pin them and I must try them soon!

    ReplyDelete
  4. Love this one, Valerie. I am all about these! The RUM, the dark brown sugar, the fact that blondies always come together fast and easy.

    "You don't have to refrigerate dough, meringueify egg whites, or dust the counter-tops with flour" -- Amen, sista!

    ReplyDelete
  5. wDid you say brown sugar and rum blodnies?! Why didn't I think of that? ;)

    ReplyDelete
  6. Val, these look incredibly delicious! Is it ok to wish I had a few to eat right now at midnight!!!

    ReplyDelete
  7. What a lovely poem. It has been a sad weekend but I'm like you baking comforts me too and is what I know.

    ReplyDelete
  8. I am a sucker for blondies, brown sugar and rum, so that is a treat for me. Wonderful!

    Cheers,

    Rosa

    ReplyDelete
  9. That's a lovely poem for such a tragic time. Even here in New Zealand, we feel the pain of those parents who have lost their dear children.

    ReplyDelete
  10. These blondies look absolutely divine!

    ReplyDelete
  11. I had a hard time writing a post this weekend, and in the end I gave up. Like you, I was looking for a poem that expressed my feelings, but I didn't come up with anything that quite worked. It really is a time to hold on to the people we love.

    ReplyDelete
  12. LOVE.

    Oh, and the blondies look good, too.

    xoxoxo

    ReplyDelete
  13. beautiful post, Valerie! I love how delicious and simple these are, I'll definitely add this to the Christmas Eve treat table.

    ReplyDelete
  14. Oh wow these look way too delicious!

    ReplyDelete
  15. First things first, I'm so HAPPY I found your gorgeous blog today!!! Now... these blondies look incredible! Must try this recipe very soon.

    ReplyDelete
  16. Just gorgeous, Valerie. We all need some easy tricks up our sleeves for last-minute treats this time of year!

    ReplyDelete
  17. It look so delicious.Love it very much.Perfect for the holidays!!!

    ReplyDelete
  18. valerie,
    these pix are gorgeous. exactly what is needed right now in these crazy times: sweet sweet comfort.

    ReplyDelete
  19. beautiful poem and words. Baking keeps me grounded too. Love these blondies, Valerie:)

    ReplyDelete
  20. I'm your new fan, so happy to discover this sugar heaven of yours, happy to follow your sweet sugary adventure:-)

    ReplyDelete
  21. These blondes (my computer keeps correcting to blondes so sorry) are beautiful! Sometimes finding comfort in baking is exactly what we need :)

    ReplyDelete
  22. What a lovely post! These delightful gems look simple and ever so tasty!!!!

    ReplyDelete
  23. Is the leftover rum in the mug with those happy little straws? Hmm thinking "who needs straws?" he he

    AmyRuth :")

    ReplyDelete
  24. Val I am making your chocolate rum snowballs this week!
    that one photo of the cookie with the bite in it drew me right in!

    ReplyDelete
  25. Love the poem and love these brownies. :)

    ReplyDelete
  26. These blonde brownies are stunning. Beautiful.

    Thanks for sharing it with us.

    Velva

    ReplyDelete
  27. Wow, you had me at "rum." Can't wait to make this for the holidays - I'm sure everyone will love these!

    ReplyDelete
  28. While I adore the cupcakes you posted today, I have to say, I'm probably gonna try these first. I rarely make blondies, maybe it's because I'm a brunette, either way, I should change that, huh. Happy Holidays.
    -Gina-

    ReplyDelete
  29. I love blondies. I love the one bowl deal, the quick fix, the delicious bite...
    But what I love most is that brownies went blonde, and that's a good enough excuse for me to add peroxide to my beauty ritual. :-D

    ReplyDelete
  30. What a lovely post Valerie, and what seriously delectable treats!

    ReplyDelete
  31. The top of these blondies are so perfect!

    ReplyDelete
  32. These brownies look adorable. I plan to cook a more local version of these using cassava root crops. I don't know how it will go but I do hope it wouldn't be much of a failed attempt.

    ReplyDelete
  33. @Melanie: Cassava root sounds brilliant! Please let me know how they turn out. :D

    ReplyDelete

Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

une gamine dans la cuisine © All rights reserved · Theme by Blog Milk · Blogger