Chewy Oatmeal Blondies ::Recipe::

July 14, 2011

I know, I know...
"Gabby, come on!  -Another reicpe?!"
Well, I've been in a baking mood.
They were wonderful- chewy as the name dictates but not too chewy.
Really sweet...



{Adapted from Paris Pastry}

Ingredients:
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup packed light-brown sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 cup old-fashioned rolled oats (not quick-cooking)

Instructions:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. (I used a larger rectangular tin, so I made 1.5 times the recipe) Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in ¾ cup oats. Pour batter into prepared pan.
- Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.


- Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

P.S.  Yes, I am back home!

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Thanks so much for taking time to comment! I'll try to return the favor on your blog :-)