Gillian Clark’s Brownies & Blondies

Brownies & Blondies

Serve together. Cut pieces into diamonds and serve with ice cream and chocolate syrup.

Brownies
8 ounces of bittersweet chocolate (Valrhona or Callebaut)
1 cup butter
5 eggs
3 cups sugar
1 Tablespoon vanilla
1 Tablespoon bourbon
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans

Preheat oven to 375 degrees F. Butter a 9 by 13 inch pan.
Melt chocolate and butter in a saucepan over low heat; set aside.
In a mixer, beat eggs, sugar and bourbon and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. They are best just done; do not overbake. Cool and frost if desired, but that is not necessary.

Blondies
1 1/2 cups firmly packed light brown sugar
1 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 leggs
1 teaspoon vanilla extract
1 Tablespoon bourbon
1 1/2 cups semisweet chocolate chips
1 cup of choppped pecans

Preheat the oven to 375 degrees F. Butter a 9 by 13 inch glass baking dish.
Put the sugar in a large bowl. Cream the butter and sugar until smooth. Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the nuts and chips. Spoon the batter into the prepared dish and spread until even. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

(Return to Chef Gillian Clark’s profile in the TSP Galleries.)