I'm a Georgia Bulldog through and through. As football pre-season started this week, I thought I'd share one of my all-time, favorite, treat recipes from a great Athens restaurant.
Now, if you've never been to Athens, Georgia it's just a shame. But if you have, then you probably know about The Grit. It's an establishment that's been around for two decades, "serving vegetarian food in a way that appeals to ALL kinds of eaters." They use the freshest ingredients and serve big portions of delicious, affordable food. One of the desserts they offer is their version of a Blondie. It's home-style sweetness is just the perfect partner to a frothy cappuccino or hot tea. (Can you tell I'm ready for Fall?)
1 cup (2 sticks) butter, melted
2 cups lightly packed light brown sugar
2 large eggs, at room temperature
2 cups sifted, all-purpose flour
2 tsp double-acting baking powder
.5 tsp salt
1 cup semisweet chocolate chips
1 cup walnut pieces
Preheat oven at 350 degrees F. grease a 9x13 inch metal baking pan.
In a large mixing bowl, combine butter and brown sugar. Stir until fully blended and cool. Add eggs separately, beating well after each addition. In a medium mixing bowl, whisk together flour, baking powder, and salt. Add to butter mixture and stir until fully combined. Fold in chocolate chips and walnut pieces just until evenly blended into mixture. Pour batter into prepared pan. Bake 35 minutes or until golden brown and slightly puffed up in center. Remove from oven and cool completely on a wire rack before cutting. Blondies will fall slightly as they cool.
Yields 12 Blondies.
You can find this recipe and a slew of so many others in The Grit Cookbook. Visit The Grit to pick one up or buy one on their website.