BakeBakeBake

Looking to turn a bad day inside-out? 

As an English literature graduate student, I'm all on board with that form vs. content ship. And for me, the only way to completely flip a terrible, no-good, very bad day inside-out is to reverse things.

Like, everything.

So let's talk about these blondies, shall we?

Besides getting a whopping, creamy mouthful of white chocolate in every bite, you also get the luscious, tempering swirl of semi-sweet chocolate that we all need and crave after a horrendous day.



To share your thoughts on what has made your day a bad or extremely good day (as mine was), and for more photos/stories, hop on over!

White Chocolate Chocolate Swirl Blondies

Adapted from Cookies and Cups

Yield: 1 9×9-inch baking pan

Ingredients:

• 1 1/2 cups white chocolate, divided in half
• 5 tablespoons butter or margarine
• 2 eggs
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup semi-sweet chocolate chips (or any other variety)

Directions:

1. Preheat oven to 350 degrees F. Over medium-low heat, combine 3/4 cup white chocolate chips and butter in a saucepan. Stir frequently until chocolate just begins to melt. Remove from heat and stir vigorously until white chocolate has completely melted. (The butter may separate from the chocolate, but this is perfectly fine!) Set aside to cool.
2.  In a large bowl, beat together eggs, white sugar, and vanilla. Pour in white chocolate mixture and stir until combined. Add flour, baking powder, and salt; mix in until just incorporated. Fold in remaining white chocolate chips.
3. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave on HIGH at 15-second intervals, stirring vigorously between each interval until chips are completely melted. (Make sure you don’t overheat your chocolate–stop heating as soon as the chips begin melting, and finish the melting process by stirring.)
4. Pour blondie batter into a lightly-greased 9×9-inch baking pan. Pour melted semi-sweet chocolate in a zig-zag fashion over the batter, then swirl with a knife. (The white chocolate will separate and rise after baking, so if you create too-subtle designs, they may be covered by the white chocolate.)
5. Bake in preheated oven for 20-25 minutes, until a toothpick inserted comes out clean.