I have noticed, in my extensive research, that more men prefer blondies. Maybe it stems from the fact that more men prefer blondes. I’m not saying blondes are better than brunettes, but we are mighty spicy and sassy.
In the same highly controlled, double-blind research, I have noticed that more women prefer brownies. Probably that whole mystical attraction between women and chocolate. Other relationships may come and go, but that one is iron-clad. Or maybe dark-haired Neaderthals were more likely to slaughter us a meaty wooly mammoth than their sandy-haired counterparts. The world may never know.
Chez Hound follows suit with tradition: the Booze Hound will give the edge to a blondie, and I’ll give the edge to a brownie. I guess it makes sense since I’m a spicy, sassy blonde and he’s a tall, dark drink of water. The Doberhound? She’s a mix of her parents (with a little extra dose of spicy and sassy).
Does anyone else feel the need to do a Punnett square right now?? No, just me? Well, I guess I’m just putting those dumb blonde rumors to shame.
Wait, the light bulb just blew. Where’s the Booze Hound when I need him?
The point of all this highly technical genetic-speak is that I just blew my own research out of the water. I found a blondie that can rival a brownie.
Sommer, the brains and beauty behind A Spicy Perspective, posted her recipe for Blueberry White Chocolate Blondies a while ago, and my heart skipped a beat. Read the recipe and you’ll see there’s lemon zest mixed in, which is totally what puts these over the edge. They are chewy, buttery, and taste like summer in bar cookie form.
Whatever color your hair, or side of the brownie-blondie divide you sit, these bars are for you. I promise they’ll make the temps rise and the sun peek from behind the clouds. And since they are, indeed, blondies, I guarantee they’ll make you feel a little spicier and a little sassier 😉
Lemon-Scented Blueberry White Chocolate Blondies
Adapted from A Spicy Perspective (Great blog! Check it out!!)
Yield: 13×9 pan of blondies… however many servings that makes is up to you 🙂
2 c brown sugar, packed
1 c granulated white sugar
1 c (2 sticks) unsalted butter
3 eggs, room temperature
1 T vanilla extract
3 c AP flour + 1 T for blueberries if using frozen berries
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest of 1-2 lemons, depending on your taste
1 c white chocolate chips
1 c blueberries (can be frozen (unthawed) or fresh)
1. Preheat oven to 350 degrees F.
2. Melt both sugars and butter until all butter is melted; stir well. (You can do this in the microwave or on the stove)
3. Mix the flour, baking powder, baking soda, salt and lemon zest in a large bowl. Add the butter-sugar mixture and stir. Add the eggs and vanilla and stir well.
4. Press the mixture into a greased 9×13″ baking pan. (I use parchment paper to totally prevent sticking) Sprinkle white chocolate chips over the top. Toss the blueberries with 1 T flour (if using frozen berries), and sprinkle them on top of the chips. Bake 45-55 minutes, or until a toothpick comes out clean. if the edges start to get dark, loosely tent a piece of foil over the pan.