Blondies Can Get Even Better
I’m not sure much is better than a blondie. It’s basically just a giant sugar carb chewy delight. But Nicole Rucker changed the game with her recipe that adds fruit into the mix. A little bit of extra sweetness from a different source makes them even brighter.
We got Nicole’s recipe via her new book Dappled: Baking Recipes for Fruit Lovers, which is exactly what it sounds like. If you love dessert and you love adding fruit into your desserts, then you are in luck. I almost audibly gasped when I saw it, since I am a major fruit dessert kind of gal (I think Bring It! had almost as many fruit desserts as not, and I’m not sorry about it). So give this recipe a try, either in the video below or the recipe, and maybe we can make you into a fruit dessert convert too.
Makes 12 bars
In their raw form, huckleberries can be underwhelming. They’re tart with a subtle floral flavor. But when you cook or bake huckleberries, they are transformed into something remarkable. The color of the cooked fruit is a deeply saturated navy blue–purple, and the aroma is intoxicating. They pack a more intense flavor and aroma than their cousin the blueberry, but blueberries can be easily substituted cup for cup if you can’t find huckleberries in your area.
1½ sticks (170g) unsalted butter, melted, plus more for greasing
1½ cups (188g) all-purpose flour
1 teaspoon baking powder
2 large eggs
1¾ cups (350g) packed dark brown sugar
1½ teaspoons kosher salt
1½ cups (200g) fresh or frozen huckleberries
Granulated sugar, for sprinkling (optional)
Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9 x 13-inch pan and line the bottom and long sides with parchment paper, leaving a ½-inch overhang on the sides.
Sift the flour and baking powder into a bowl and set aside.
In a large mixing bowl, beat the eggs, brown sugar, and salt vigorously until the mixture is pale and thick; you can use an electric mixer for this if you want. Slowly drizzle in the melted butter and mix until well combined.
Incorporate the flour mixture in two additions, mixing after each addition just until no dry bits of flour remain. Add the huckleberries and gently fold them into the batter.
Transfer the batter to the prepared pan and spread it to the edges. Evenly sprinkle the top with granulated sugar, if desired. Bake for 10 minutes, rotate the pan, and continue to bake for about 15 minutes more, until a cake tester inserted into the center comes out with just a few moist crumbs clinging to it.
Remove the blondies from the oven and set the pan on a wire rack. Allow the bars to cool completely in the pan. Once completely cooled, carefully remove them from the pan by lifting the parchment paper at the sides. Cut the blondies into 12 bars or triangles and enjoy. They keep well in a sealed container at room temperature for up to 1 week.