Bay Leaf Blondies

When it comes to blondies I’m pretty picky…. but I have to admit these are some of the best I’ve ever had. The recipe comes from the “Wild Sweetness” cookbook by Thalia Ho and I love the earthyness of all her recipes(link for cookbook at the bottom).

Don’t be scared of the bay leaves in this recipe. Its such a subtle hint that instead of becoming the only flavor you taste it enhances all the other flavors and really elevates the blondies.

Ingredients:

-3/4 cup + 2Tbs(200g) unsalted butter

-3 dried bay leaves, plus a few for the top

-1 1/2 cup(330g) light brown sugar

-2 large eggs

-1Tbs vanilla extract

-1/2tsp. salt

-1 1/2 cups(190g) all-purpose flour

-1 cup +3Tbs(200g) coarsely chopped white chocolate

Preheat the oven to 350’F. Grease and line an 8-inch square baking pan with parchment paper, allowing an overhang on the sides.

Put the butter and bay leaves into a deep saucepan. Heat on medium, stirring often, until the butter is melted. Turn the heat to medium-high and continue to cook, swirling the pan often but not stirring, until a deep-amber-hued liquid has formed. It will foam, hiss, and crackle but should subside as it nears done. Pour into a bowl, straining out the leaves and scraping in any burnt bits that have formed at the base of the pan. Whisk in the sugar, then whisk in the eggs, one at a time, until glossy. Whisky in the vanilla and salt.

With a fine-mesh sieve, sift in the flour, then use a large rubber spatula to fold until just combined. Fold in the chocolate. Scrape into prepared pan, using an offset palette knife to smooth it into an even layer. Press a few leaves on top then sprinkle with finishing salt.

Bake for 30min. until golden, crackled and shiny. The edges should be firm and the middle just set, but still slightly gooey. Let cool in the pan completely, before lifting out and slicing into squares. Remove the leaves before eating. The blondies will keep well, covered on the counter, for up to 3 days.