Meyer Lemon & Pine Nut Blondies

Blondies: they're brownies without the chocolate.

What's the point, right? I thought the same thing. Until, that is, I saw them re-emerging as a "thing" on Pinterest, and who am I to argue with Pinterest? Once I overlooked the no chocolate issue, I realized they're like a blank dessert canvas! For me to get all indie experimental with! A miniature SXSW in my very own kitchen! Only I'm wearing business casual cardigans instead of tie-dye shorteralls!

As it turns out, all it takes to break free from brownie convention is some Meyer lemon zest, pine nuts, and some twirls of white chocolate. And I swear on the The Smiths' grave, it totally lived up to the hype. {Put that on your ironic t-shirt and smoke it.}

Adapted from the recipe featured in The Martha Stewart Living Cookbook: The Original Classics

Ingredients:

24 T. Unsalted butter {3 sticks} 
3 c. All-purpose flour
2 t. Baking powder
2 t. Kosher salt
2 c. Brown sugar
1 1/3 c. Granulated sugar
4 Eggs
2 t. Vanilla extract
1/2 c. Toasted pine nuts
1/4 c. Meyer Lemon zest, tightly packed {You can substitute any type of lemons really!}
3 oz. White baking chocolate, thinly sliced

Instructions:

Preheat oven to 350 degrees and butter a nine inch square cake pan.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In the basin of a stand mixer, beat the butter and sugars until light and fluffy. Add the eggs, vanilla, and lemon zest until smooth. Gently whisk in the flour mixture. Then, fold in the white chocolate and pine nuts.

Pour the batter into a buttered 9 x 13 baking tin, and smooth it out until it's evenly distributed. Bake for one hour and five-ish minutes. {There should be a golden brown crackle around the edges and it should pass the toothpick.} Let cool and cut into slices.

Read The Full Article:
http://www.internetcookingprincess.com/2013/03/meyer-lemon-pine-nut-blondies.html

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