Blonde Brownies

Posted on Jan 22, 2009


I’m pretty boring when it comes to chocolate.  I am happy to stay in my little rut of eating 60% dark chocolate.  Most other chocolates really don’t even tempt me at all.  I can be around milk chocolate all day long and I not feel any desire to eat it, and the same goes for white chocolate.  However, there are a few people around me who do not share my obsession with 60% chocolate so occasionally I do force myself to try some recipes that appeal to others.  

A while ago I tried a recipe for blonde brownies and I have to say that it was a really good recipe and I have made it several times.  The brownies have white chocolate and white chocolate chips in them.  Usually the recipe calls for coconut but some people in my family are a little unsure about the coconut which we usually leave out.  I was wanting to make something to send to my son in Belgium and since he did not get my chocoholic gene, I decided that I would make him blonde brownies. I decided to leave out the coconut but to add macadamia nuts. 

I wasn’t sure how well brownies would travel.  After all, it takes about a week to get there.  As I was thinking about it, I remembered seeing that someone had baked brownies in cupcake liners and they seemed to turn out good.  I thought that the brownies might stay fresher this way because the edges wouldn’t be exposed to the air.  Also, they would be less likely to break apart during shipping.  Personally I thought they looked kind of cute and I was happy with the results.  However, I will have to wait and see how they arrive to make a final analysis.  My daughter, however, is emphatic that brownies should be square and that changing the shape of them changes the texture and feel of them too.