Brown Sugar Rum Blondies

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)

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 & 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 sensuous amount of butter. Sheer joy. A little rum and coke cocktail on the side is optional (but recommended!).

XxOo

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