Lágrima Maple Vanilla Blondies
It was our turn to bring desert for a weekly family get together and we had everything in the house to make a wonderful combination:
- Caramel Sauce
- Spice Pecans
- Kentucky Bourbon Whiskey Snoqualmie Ice cream
We were just missing something to tie everything together. This is when we dug out the old family cookbook that Nei's mother had assembled when he and Rebekah were married nearly 15 years ago and we found an unattributed recipe that seemed just perfect. This recipe mixes up really fast and makes an gooey blondie (not a brownie) that is great to melt ice cream over.
Lágrima Maple Vanilla Blondie:
1/2 cup butter, softened
2 cups light brown sugar
1.5 tablespoons Lágrima vanilla extract (that's right - tablespoons)
1.5 to 2 tablespoons real maple syrup (depending on taste)
2 cups flour
1.5 teaspoons baking powder
1 teaspoon salt
Optional: a teaspoon of cinnamon and 1 cup chopped nuts
Preheat the oven to 350 degrees F.
Whip the butter and combine with the brown sugar. Add the eggs, one at a time. Add the vanilla extract and maple syrup. Combine the dry ingredients (add the cinnamon here if you wish) and fold into the wet ingredients until just combined. Stir in the nuts if you are using them.
We like our blondies thick and gooey so an 8 x 8 inch or 9 x 9 inch square pan is great. (don't forget to grease the pan).
Bake for 30 minutes and check for a knife that they are done. I find these are still great a day after baking, but for a real treat, eat them just 15 minutes out of the oven.
Let us know what you think.