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Fudgy, aromatic blondies taste like a bite of butterscotch from a sweet balance of brown butter and brown sugar. Cut up into slices, dipped in white chocolate, and sprinkled with a vanilla-infused salt to make blondie fries aka your new addiction.
When I heard of brownie fries almost a year ago, I immediately knew that I needed to make them and that I needed to try and make them into different flavor combinations asap. I completely fell in love with my brownie fries. It’s the perfect dessert for the chocoholic and I’ve made them about 8 times since I first shared my recipe. Lately though, I’ve been wanting something a little different and realized what I was missing was a blondie/white chocolate combination and so I was determined to make blondie fries.
This is my favorite way to make blondies. Really, I have a hard time even calling them that. They are more like butterscotchy bites of heaven to me. When you put brown butter and brown sugar together something magical happens. Right now, why don’t you go in your kitchen and brown some butter and add brown sugar and take a deep breath in. It’s okay, I’ll wait.
Yeah, it’s amazing, isn’t it?
It turns these blondie fries into more than just blondies cut up and dipped in white chocolate. It makes them fudgy and nutty and I know I’ve said it before, but it just reminds me of butterscotch and I can’t get enough of it. If you aren’t in the mood for blondie fries, just bake up a batch of these blondies as they are and Dig. In.
But if you can wait… if you can wait. Cut them into smaller sticks and dip them in melted white chocolate and sprinkle on a bit of salt. I prefer Fleur de Sel or Maldon, but you might be able to get away with pretzel salt if you have any. And like with the brownie fries, dip them in a berry sauce or yogurt.
Okay, now that you’ve already started making the blondie fries with the brown butter and brown sugar, you may as well go back now and finish it. See what I did there? 😉
Line a jelly roll pan (mine is roughly 12½ x 17½ and 1 inch deep) with parchment paper, leaving some overhang at the sides. Preheat the oven to 350 degrees F.
In a skillet, add the butter and heat on medium. Once the butter is melted, begin to stir constantly until it is brown and very aromatic. Immediately remove from heat and put the butter into your mixing bowl.
Beat the brown butter and brown sugar together until well combined and the brown sugar has mostly dissolved.
Add the eggs one at a time and beating well between each addition.
Add in the salt and the flour and mix until just combined.
Pour the batter onto your jelly roll pan and bake for about 15 - 20 minutes, or until a toothpick inserted comes out clean.
Allow your blondies to cool to room temperature, then transfer to the refrigerator for at least an hour, or until it is fully chilled. Cut out sticks of blondies from the pan. I did this by cutting down the longest side of the pan and then cutting about 15 times along the shortest end to make about 30 fries. You can make them as thick as you want, but avoid making them too thin otherwise they will break as you coat them in chocolate.
Melt the white chocolate by placing in a microwave safe bowl and heating for 30-second increments, stirring well between each interval.
Dip the blondies into the white chocolate, then leave on parchment or wax paper-lined wire racks. Sprinkle the fleur de sel or Maldon salt on top of the white chocolate before it hardens.
Serve with vanilla yogurt or berry sauce.
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
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About Amanda Powell
Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.
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Comments
Keith @ How's it Lookin?says
Looks delicious. The white chocolate sounds amazing. Thanks for sharing
Reply
Karly Campbellsays
Blondie fries?! So stinking clever! I loooove that beautiful berry sauce, too! Can't wait to try this out!
Reply
Lucy @ Globe Scofferssays
These look delicious!
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allie @ Through Her Looking Glasssays
Talk about addictive!!!! These look fantastic and I fear I'll eat the whole batch.
Reply
Sarahsays
These are so cool! I love how easy they look to make considering how unique they are. Love it!
Reply
Medha @ Whisk & Shoutsays
These blondie fries are so unique and I love the short ingredients list- to die for 🙂 Pinning!
Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa. Plus, brownies usually include white sugar instead of brown sugar. So, now that you know the differences between brownies and blondies, it's time to try your hand at your own brownie recipe.
They're very similar in that they both contain flour, eggs, butter or oil, and sugar. However, Blondies are vanilla-based and uses brown sugar, whereas Brownies are chocolate-based and use white.
What Is a Blondie? Whereas brownies depend on chocolate for their flavor, for blondies it's all about the brown sugar. This gives the blondies their distinctive molasses flavor. Since brown sugar is the critical flavor here, I suggest using dark brown sugar.
140 Cal. This blondie tastes like it just came out of the oven, thanks to the super soft, almost-gooey inside. Handcrafted by Greyston Bakery—a social justice enterprise and B Corp that prioritizes inclusive hiring—for CAVA. Contains: Milk, Soy, Wheat, Eggs.
The name 'blondies' comes from their light color, which contrasts with the dark color of traditional brownies. Blonde brownie, blondie bar, blondies, butterscotch brownie.
Remember that we're letting them cool in the pan completely, so they will continue to cook out of the oven. Remove them from the oven when moist crumbs are still clinging to a toothpick. Why are my blondies cakey? Cakey blondies can be a result of too much liquid in the batter, over-baking, or under-stirring.
Enjoy the iconic Golden Blondie with a decadent twist. A centre of mouth-watering white chocolate flavoured ice cream swirled with caramelised white chocolate syrup encased in a layer of creamy caramel flavoured ice cream, packed with blondie pieces, all coated in golden chocolate with more blondie pieces.
These blondies are meant to be a little gooey and soft. You can remove them from the oven just before they look like they're completely done because the residual heat of the oven and the pan will continue to cook them. Also, be sure your oven is actually at the temperature it says it is.
Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies.
One thing that set the band apart from others' was their desire to cross over musical genres, which led them to hang out regularly with a variety of musicians whose influence and music would add unexpected flavour to Blondie's own sonic offering – like how, according to the publication Westword, “having access to hip- ...
Blondie formed from the ashes of The Stilettoes when Debbie Harry and Chris Stein left the group. They joined forces with Fred Smith and Billy O'Connor to form Angel and the Snake, who renamed themselves Blondie in 1974 after just a couple of shows.
In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture. However, if you don't cook them enough, you just have a tray of uncooked batter.
They might be undercooked, or cooked in too hot an oven. If the oven is too hot, the outside will cook nicely, but, the heat won't get a chance to cook the inside of your baking. Try making another batch, here are three ways to fix this: Use a larger pan, the batter will be thinner and cook more evenly.
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
Instead, blondies are made with brown sugar for a rich butterscotch flavor and plenty of vanilla extract for a wonderful vanilla flavor. A good blondie is gooey, chewy, and a little fudgy. I think they're the perfect easy dessert, without chocolate overload, for when you want something a bit lighter and more vanilla-y.
Visually, it is easy to tell a brookie and a blondie apart. Blondies are paler in color, while brookies have layers of chocolate marbled in. While a brookie houses both a cookie and a brownie taste, blondies use brown sugar as their primary flavoring.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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