Baked in the City is a happy network of homebakers like us, out to embrace more of our own. Our group is about celebrating home-baked treats and the absolute joy that goes into making them! Members look forward to sampling each other’s baked goods, learning new baking techniques together, sharing information on ingredients, trading sources or suppliers and even trying out new recipes from those who are willing to share.

Friday, September 14, 2007

Emily's Chewy Nutty Blondie

By Yumi Castrillo

photo taken by Kit Langit

Emily Manuel arrived at my doorstep the day of the exchange and greeted me with a “it’s terrible, please don’t serve this anymore” disclaimer, as she thrust a large round Tupperware filled with blondies at me. She explained that she wasn't happy with the recipe she used. In fact, this was her second try because she declared the first run a disaster. I quickly assured her it was fine, and began to set up her treat. As I opened the container, I was blown away by the fresh peanut butter smell! One glance at the blondies and you could tell they were moist and chewy. This was far from being terrible!

A bite quickly confirms it: Em's blondie had a very chewy consistency, much like a cookie. In fact, I could easily imagine this blondie as a round clump, perfect with a tall glass of milk. Yum! The nuts scattered on top provided a slightly salty flavor, giving the bar a more complex aspect to it. This kind of sweet and salty combination has always been my favorite! I love the complexity it renders which keeps my taste buds wanting more!

But for some reason, the blondie did not pass for this meticulous baker who cherishes the exactness required in baking. I must say, I can’t blame Emily for her sentiments regarding her treat. I did “force” her ONE day before the exchange to join and bring something. And when I ambushed her, she had actually been on a hiatus from baking for several years; having moved to her own place without an oven. It also didn’t help I guess, that I limited her baked goodie choice to a blondie since at that time, it was the only classic bar that hadn’t been reserved by the other bakers yet. For Em, inspiration to bake comes from a craving for a particular food. She must have been craving for something other than a nutty blondie just then. This just goes to show, with or without her heart set in it, Em can still turn out wonderful treats in a snap. Well, lucky for us because her blondies were terrific!.

Photo taken by Kit Langit


Emily’s Chewy Nutty Blondies


2 eggs
1 C caster sugar
1/2 C soft brown sugar (can reduce to ¼ C)
30 g. softened butter
¼ C chunky peanut butter
1 tsp. vanilla
1 1/3 C all purpose flour
2 tsp. baking powder
1/3 C chopped dry roasted salted peanuts (no garlic please!)


Preheat oven to 180˚C/350˚F. Brush sides and base of 9 inch square cake tin with oil and line base with baking paper extending over 2 sides.

Place eggs in bowl and beat with electric beaters. Add sugars, butter, peanut butter and vanilla. Beat 2-3 minutes medium speed.

Sift together flour and baking powder. Add all at once to mixture and stir to combine. Don't overbeat.

Transfer mixture to tin and spread evenly. After smoothing the surface, sprinkle evenly with nuts, pressing lightly into mixture.


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