Between the years 2010-2012 KCH and I were absolutely convinced that we were going to replicate our favourite cookies in the whole entire world, Girl Scout Samoas. KCH’s wonderful sister would ship her boxes of these delightful treats, which we would scoff whilst simultaneously indulging ourselves with our Gossip Girl fix. Gossip Girl is now over, KCH has repatriated back to the States, and I have no sister in America to send me Girl Scout cookies…
I was catching up with KCH over the
weekend, and for the longest time after our phonecall all I could think of were
the happy memories we shared. From discovering the joys of quinoa, to blissful days spent in bed tending to her Smurfs, and our epic trip to Budapest when we
ALMOST didn’t make our flight, and how we cried through our hangovers until
there were no tears to be shed even when her fiancé called to let her know that
he got into law school! KCH is truly one of the best friends I have ever had.
The kindest, most thoughtful friend any girl could wish for, with a jewelry
collection so fabulous it puts Iris Apfel’s to shame. So this blondie recipe is
dedicated to you, my favourite blondie in the whole entire world, KCH…
150g
butter
1
cup dark brown sugar
¼
cup white sugar
1
large egg
2
tsp vanilla extract
1
¼ cup flour
1
¼ cup desiccated coconut
1
cup chocolate chips
Preheat oven to 180°C. First brown the
butter by heating and melting it in a saucepan over a medium heat. Keep a close
eye on it as it burns easily, but it should start to smell nutty and look
amber. Allow the browned butter to cool for a few minutes before combining it
with the sugars. Then stir in the egg and vanilla before stirring in the flour,
coconut and chocolate. Pour the batter into a greased/lined cake tin (I used 8”x8”)
and bake between 25-30 minutes, depending on how gooey you desire the blondies
to be. Allow the blondies to cool before cutting up into squares.
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