Tuesday, January 29, 2013
Cinnamon Blondies with Vanilla Buttercream
You know what's really awesome? I just wrote a whole blog post, and it inexplicably got deleted right as I was about to hit publish.
No, I lied. It's not awesome. It's a giant load of crap, and now I have to remember everything I wanted to tell you guys about these blondies from memory. Here are things I'm good at remembering: birthdays of everyone I knew prior to joining Facebook, lyrics to 90s pop songs, every line ever spoken in Friends, my locker combination from 5th grade (5-11-37, thankyouverymuch), and the password for all 85 email addresses and social media accounts that I attempt to keep track of.
So, basically I can remember ridiculously miniscule details from as far back as 1994, but can't remember what I wrote 30 minutes ago. My brain works in mysterious ways. I just realized that I addressed my very bad memory in my last blog post also. Maybe I need to see a neurologist, but...meh. I get by with day planners and checklists.
I don't even have any of these blondies left with which to console myself, since I made them 2 weeks ago and am just now getting around to sharing the recipe. I actually created this recipe with the sparse collection of ingredients I had on hand, since I didn't feel like venturing out to the grocery store for ingredients. I wasn't sure if they'd be blog-worthy, but they turned out to be shockingly delicious.
They are generously spiced and perfectly chewy, and are topped with a layer of vanilla buttercream that takes the deliciousness to the next level. The worst thing you can do to blondies is over-bake them, so start checking these at the 20 minute mark. I think these would also be amazing with some chopped crystallized ginger mixed into the batter, or even some toasted walnuts. Someone play around with this recipe and report back!
Here's what you'll need:
For the blondies:
1 1/4 cups all-purpose flour
1 tablespoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup dark brown sugar, packed
1 large egg + 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
For the buttercream:
1/2 cup unsalted butter, room temperature
1 1/4 cup powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line an 8x8 inch metal pan with a foil sling, spray with non-stick cooking spray, and set aside.
Sift the flour, cinnamon, and salt into a large bowl, and set aside.
Place the butter, dark brown sugar, and white sugar into a small saucepan. Cook on medium low heat, stirring frequently until the butter and sugars melt and start to bubble (do not let the mixture boil.) Set aside to cool for 15 minutes, stirring occasionally.
Transfer cooled butter mixture to a medium bowl, and whisk in whole egg, egg yolk, and vanilla extract. Pour the wet ingredients over the flour mixture, and stir until just combined, and no flour streaks remain. Transfer batter to the prepared pan, and bake for 20-25 minutes, until golden around the edges and no longer jiggly.
Place pan on a wire rack, and cool completely before removing.
To make the buttercream, place the butter in a large bowl, and beat on low speed. Gradually add the powdered sugar, and beat on medium speed until incorporated. Add the vanilla, and continue to beat on medium speed until the frosting is light and fluffy. Spread over cooled blondies and cut into 16 bars.
Source: Muh head. Not just a hat rack.