text: Inspired Blondies | Hamodia Jewish and Israel News
  Columns The Culinary Connoisseur Inspired Blondies
  Inspired Blondies
  Wednesday, June 6, 2018 at 10:10 pm | כ"ג סיון תשע"ח
  Blondies are a brown- sugar-based cake bars resembling the chocolate brownie. They are baked in the same fashion as traditional brownies, then cut into squares or rectangles for serving. They are sometimes referred to as blonde brownies. Blondies are usually made from flour, brown sugar, butter, eggs, baking powder and vanilla. They may also contain a variety of chips and nuts; but the dominant flavor of a blondie is brown sugar — not chocolate. Blondies are very adaptable; you can add lots of different chips, nuts or fruit. We even turned blondies into a cheesecake!
  Most blondie recipes call for a 9" square "brownie pan," which is very different from an 8" foil square pan. The heavy weight of a real pan will yield the best texture in your blondies. Do a side by side comparison; and you will be amazed at the difference a great pan makes.
  Feel free to switch the coconut and pecans to any flavored chips and your favorite nuts.
  Preheat oven to 350 degrees F, with rack in middle. Grease and flour a 13- by 9-inch baking pan, or line it with parchment paper or foil.
  Beat oil, brown sugar and vanilla. Whisk in eggs 1 at a time, until mixture is glossy and smooth.
  Spread in prepared pan, and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.
  Yes, this recipe has it all: cheesecake, salted caramel and buttery blondie. Could it get any more delicious?
  3 tablespoons caramel sauce, melted, plus more for topping
  Preheat the oven to 325 degrees F. Spread the pecans on a baking sheet. Bake until toasted, about 8 minutes. Let cool, then lightly chop.
  Coat a 9-inch square pan with butter. Line with parchment paper; coat the parchment with butter.
  Beat the cream cheese and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in 2 eggs and 1 teaspoon vanilla until combined; set aside.
  Whisk the flour, baking powder and salt in a medium bowl. Whisk the melted butter and brown sugar in a large bowl; whisk in the remaining 2 eggs and 1 teaspoon vanilla until combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in 3/4 cup pecans.
  Spread the blondie batter in the prepared pan. Pour the cheesecake mixture on the batter. Drizzle 3 tablespoons of caramel sauce over the cheesecake batter. Using the tip of a knife, gently swirl together to create a marbled effect. Bake until a toothpick inserted into the center comes out clean, 45-50 minutes. Let cool.
  To decorate, drizzle with more caramel sauce and sprinkle with the remaining 1/4 cup pecans and the fleur de sel. Refrigerate until completely cooled, about 2 hours.