RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Blond Brownies with Pine Nuts and Chocolate Chips - dairy
Faye Levy didn't publish the recipe which follows with Tu B'Shevat in mind. If you look at the title of the article, you'll see she intends to make these for her husband for Valentine's Day. I saved this recipe because, like Levy's husband, I have a passion for blondies. However, I'm sharing this with the newsgroup, because I think there's a legitimate Tu B'Shevat connection. The following is excerpted from the article: "Dried fruit can also lend a pleasing accent. Replace part or all of the nuts or the chocolate chips in the batter with an equal amount of raisins, diced dried apricots or bright red dried cranberries or cherries." Fruit? Nuts? Sounds like a possibility to me. And taking that one step further. You could use carob chips instead of chocolate chips and really clinch the Tu B'Shevat connection. Karen Selwyn * * * * * * Blond Brownies with Pine Nuts and Chocolate Chips 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup + 2 tablespoons (1 1/4 sticks) unsalted butter, slightly softened 3/4 cup packed light brown sugar 1/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla 1 cup semisweet chocolate chips (6 ounces) 2/3 cup pine nuts (about 3 ounces) 1/4 cup pine nuts for sprinkling (optional) Preheat oven to 350 degrees. Sift flour, baking powder and salt into medium bowl. Beat butter in large bowl until fluffy. Add sugars; beat until smooth and fluffy. Add eggs, 1 at a time, beating thoroughly after each addition. On low speed, beat in 2 tablespoons flour mixture. Add vanilla; beat to blend. With wooden spoon, stir in remaining flour mixture. Stir in chocolate chips and 2/3 cup pine nuts. Spread batter evenly in buttered 9-inch square pan. Sprinkle with remaining 1/4 cup pine nuts. Bake on middle rack 30 to 35 minutes or until cake is brown on top, pulls away slightly from sides of pan and wooden pick inserted into center comes out nearly clean. Let cool in pan on rack. Cut into 16 or 20 bars, using point of sharp knife. Yield: 16 or 20 brownies. Source: "A Blondie For Valentine's Day" Faye Levy ST. LOUIS POST DISPATCH (on-line edition), 2/12/96
