After reading about this amazingly luxurious, creamy, caramelly, buttery, toasty white chocolate, I couldn’t wait to order a few bars and bake the recipe that a pastry chef from New Orleans had created and commended.
I was meeting a friend to catch up and commemorate her birthday (that had occurred two months previously), and to accompany the pretty bottle of champagne and serving tray I had chosen, I chopped two bars of the chocolate that had been delivered to my front porch, and made the White Chocolate Blondies – thinking they would be a unique and special addition to her gift.
WHITE CHOCOLATE BLONDIES
1/4 cup plus 2 tablespoons sugar
1/4 cup light brown sugar
1/2 teaspoon vanilla bean paste
6 tablespoons unsalted butter, softened
3/4 teaspoon vanilla extract
3/4 cup flour
3/4 cup chopped white chocolate (I of course, used the Blond Dulcey)
Heat oven to 350F. Line the bottom of an 8-by-8-inch baking pan with foil and grease with baking spray.
In the bowl of a stand mixer, beat the butter with the sugars at medium speed, scraping down the sides of the bowl, until well blended, about 2 minutes. Beat in the egg, vanilla extract and vanilla bean paste. Then beat in the flour, mixing just until incorporated. Fold in the chopped chocolate. Scrape the batter into the prepared pan and press into an even layer.
Bake for about 25 minutes, until golden and set. Let cool. Cut into bars and serve.
Recipe adapted from Food and Wine