Today is National Blondies Brownie Day, so I thought I’d share this simple blondies recipe with you! It’s simplicity makes it easy to experiment with, as well.
White Wine Blondies
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1/4 cup sweet white wine, such as Gewürztraminer
- 1-1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate baking chips
- 1/2 cup pecan halves, optional
Glaze (Optional)
- 1 cup powdered sugar
- 2 Tablespoons sweet white wine, such as Gewürztraminer
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8-inch square baking pan with parchment, letting ends extend up sides.
- In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes.1/2 cup unsalted butter,, 3/4 cup packed light brown sugar
- Beat in egg and wine. Note: The batter may appear curdled.1 large egg,, 1/4 cup sweet white wine,
- In a medium bowl, whisk together the flour, baking powder and salt.1-1/4 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the flour mixture to the butter mixture, stirring to mix.
- Fold in the baking chips and, if desired, pecans.1/2 cup white chocolate baking chips, 1/2 cup pecan halves,
- Spread the batter into the prepared pan.
- Bake until the edges are brown and the center is set (be sure not to over bake!), about 25-30 minutes.
- Cool completely in the pan on a wire rack.
- While the blondes are cooling, combine the glaze ingredients.1 cup powdered sugar, 2 Tablespoons sweet white wine,
- After the blondies are completely cooled (wait for it!), drizzle the glaze over the blondies.
- To remove the blondies from the pan, lifting with the parchment. Then cut into bars. Store in an airtight container.
Nutrition Information for White Wine Blondies
With Glaze
- Calories/ Serving = 224
- Carbs/Serving = 29 g
- Protein/Serving = 2 g
- Fat/Serving 11 g
Without the Glaze
- Calories/ Serving = 193
- Carbs/Serving = 21 g
- Protein/Serving = 2 g
- Fat/Serving 11 g
Choosing the Best White Wine for this Blondies Recipe
Tip #1: Select a wine that you like, whose flavor you enjoy. There is a false belief that if a wine doesn’t taste so good you can simply cook with it. However, when you cook or bake with wine, the flavors are quite often enhanced or intensified. So, if you didn’t like the wine well enough to drink it, you’re probably are not going to like having it in your blondie either.
Tip #2: Select a fruity and sweet wine. This is a dessert, and so you want a wine that will enhance its dessertiness. A dry wine won’t do that. I like Gewürztraminer, but Reisling is also a good choice. Other options include Moscato, Sauternes, and Tokaji.
If you want to flex your creativity, here are some experiments you can try:
- Switch to a rose or champagne instead of white wine. The champagne can be fresh and still bubbly — or it can be a day old and flat, it will still bake well
- Use different kinds of nuts, such as almonds or hazelnuts. Or use a mix! Select those you like. Mix and match. Have fun.
- Instead of white chocolate chips, use butterscotch or peanut butter chips.
- Instead of nuts or chips, use dried fruits such as dried cranberries, dried blueberries, or dried apricots (chopped up, of course!).
If you like this recipe, you might also like this Brookie recipe!
