20, Jan 2012

I made another try at these blondies, with some hints from this attempt and a little influence from the Momofuku cookie. The result was almost perfect. I think next time I won’t bother with chocolate-covered pretzels, just using plain ones, and I’ll add espresso beans or chocolate-with-espresso-beans for a little bitter kick.


8 tbsp butter, melted
1 c brown sugar
1 egg
1 tsp vanilla
1 c flour
1 c walnuts, coarsely chopped
1 loose cup dark-chocolate-covered pretzels, very coarsely chopped


Chop the walnuts, then toast them in the oven on a baking sheet at 350 for 10 minutes. Meanwhile, melt the butter (about 1 minute in microwave). Mix with sugar. Add the egg and vanilla and mix. Add the flour gradually until completely mixed. Briefly fold in the walnuts and pretzels. Spread in a buttered 8×8 metal pan and bake for 18-25 minutes at 350. Center should still be a little gooey when removed. Cool on a wire rack. The flavor is best once they’ve cooled, tho no one will blame you for eating them hot and gooey.