Tuesday, August 19, 2008


Before I say anything about these blondies, I must first shout it from the blogtop, I'M DONE!! That's right everyone. My first year at university that has stretched through an eighty something day strike, complete with not two, but three semesters, is over! Finals and all. I'm so thrilled to say that I actually survived all that the Israeli university system had to throw at me, for the most part anyway. I mean seriously, I love Israel and everything, but who strikes and for that long?? Anyway, I'm not bitter. I'm now anxiously awaiting my trip to New York on Thursday where hopefully a couple of freshly shipped Amazon boxes, and of course my family, await. Priorities, girl! Back to this post. To further clear out my sugar supply and the last of the eggs waiting patiently in my fridge, I whipped up these whole wheat blondies from the Whole Grain Baking book by King Arthur Flour. You already know how I feel about the folks at King Arthur- they simply rock. The blondies are made from all whole wheat flour, but you would never know. They are as rich and soft and smooth as if they were made with white flour. At least I can tell my friends these bars are somewhat good for them. Not dense at all. These are also super easy to make, requiring only a bowl and a whisk. I didn't have any butter-rum extract, but should I find in the States I'll make again and report back. I also didn't have nuts so I added chocolate chips instead. A fine substitute, may I say. Also, I think a lot of the richness and depth of flavor is a result of my use of dark brown sugar. In Israel, there's no such thing as light brown sugar, but it rarely, if ever, makes a difference. To avoid the constant temptation of these bars, I set them down in the dorm kitchen for others to have. Randomly, I kept seeing people around on campus who had tasted them and either complimented them profusely or were threatening to kill me for causing their weight gain- in a totally good way of course. I love feeling that I've made someone so happy just by feeding something baked with love. That is why I love to bake. Anyway, I have a feeling these will be my go to blondie recipe but I think going to try to tinker with the add-ins and see what possibilities await.

KAF Whole Grain Baking
1/2 cup unsalted butter or margarine
2 cups dark brown sugar
3 eggs
1 tbsp vinegar
1 tsp vanilla
1 tsp baking powder
1 tsp salt
1 1/2 cups whole wheat flour
chocolate chips
Preheat the oven to 350. Lightly grease a 9x13 pan.
Place the margarine and brown sugar in a bowl.

Mix together and then set aside to cool.
Add the eggs one at a time, blending after each addition.

The batter.Add the whole wheat flour.

Mix to incorporate and fold in the chocolate chips.
Pour the batter into the pan and bake for 26-28 minutes. Dont overbake. Here are the blondies nice and baked, but looking rather brunette-y.
Cool completely before cutting. Yes, I ate that much. They're that good.


Anonymous said...

Many congratulations for finishing your first year! I remember that feeling... (And soon, will have the same at grad school).

Enjoy your trip to the US. Buy lots of books! I already envy you (I won't be able to buy books as frequently upon my return)

Chavi said...

Thank you very much. I plan to take as much advantage as I can during these two months. I already ordered six books, plus I still have others to being back. Can you say overweight? I've stocked up on lots of Israeli baking books though- they're not too bad.

tz said...

Sorry I'm piping up two months later, but where's the actual recipe for these blondies?
Thanks and g'mar tov!