When it comes to well-loved desserts, brownies are a quintessential favorite. One could say that they have a superiority complex of sorts. Brownies, however, have an under-appreciated cousin that deserves just as much attention: the blonde brownie, aka the “blondie.” This treat replaces the rich chocolate of a brownie with a brown sugar base that tones down the sweetness and unearths the decadent buttery flavor that is usually masked by chocolate. In fact, we can all celebrate the blondie on January 22 for National Blonde Brownie Day.
Chappaqua’s sherry b dessert studio has combined both blondies and brownies into one scrumptious treat that Owner/Pastry Chef Sherry Blockinger calls the Blondie-Ate-A-Brownie. To make this mouthwatering delight, Blockinger uses a brown sugar base enhanced with chopped pecans and coconut with a rich Belgian chocolate filling. The result is a delectable blondie-brownie hybrid.
In honor of National Blonde Brownie Day, Blockinger has some tips to make the perfect blondie at home. For the perfect gooey consistency, make sure your blondies are golden on the edges and set in the middle, but don’t overbake. Feel free to add fun, flavorful additions. Some favorites are nuts, toffee, and chocolate chips.
sherry b dessert studio
65 King St, Chappaqua
(914) 238-8300; www.sherryb.com
