"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Monday, April 21, 2014

Better Than Brownies: Lower-Fat Blondies Recipe

Blondies are the butterscotch version of brownies, and I did not believe I could ever love them more than brownies, but now I do thanks to this lower-fat recipe found in a recent Cook's magazine. They turn out moist, chewy and with a chocolate bar chopped into it, and nuts. Note: They really ARE best if you wait 2 hours before cutting into them.
These blondies will melt in your piehole.

Lower-Fat Blondies (makes 16)

2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking soda
1-3/4 cups packed brown sugar
5 tablespoons unsalted butter, melted
1 large egg plus 2 large-egg whites, room temperature
4 teaspoons vanilla extract
Chopping the chocolate bar.
1-1/2 teaspoons cider vinegar
2 ounces bittersweet chocolate, chopped fine
1/4 cup pecans, toasted and chopped

1. Adjust oven rack to middle position and preheat to 350 degrees. Line a 13x9" pan with foil sprayed with vegetable oil spray.
2. Whisk flour, salt and baking soda together in a bowl. In a large bowl whisk sugar, melted butter, egg and whites, vanilla, and vinegar together until smooth. Stir in the flour mixture, chocolate, and pecans with a rubber spatula until just combined. Don't overmix. Batter will be thick.
3. Pour batter into the prepared pan and smooth out the top. Bake 17 to 20 minutes until toothpick comes out with a few moist crumbs attached. Cool completely, about 2 hours (I challenged this and they truly are BETTER and easier to cut if cooled completely), and cut into serving pieces.

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