But to be honest, I don't have the energy to be witty, or sarcastic, or even really remotely interesting today. I probably shouldn't be blogging (sorry anyone who finds themselves feeling inexplicably depressed after reading this) as a result, but I thought I'd explain rather than just let the blog languish; basically I have a lot of family problems going on at the moment that I don't especially fancy going into in great depth.
So instead, I'll offer you these.
These are based on an idea I had after seeing cookie dough brownies somewhere online (can't remember where; bad luck). I saved the recipe, but somewhere between first finding it and coming across it again a while ago, something very odd started happening to me. It started when I had a bite of a mars bar a while ago and found it... repulsive. It was too sweet.
I've never, to my knowledge, found anything 'too sweet' in my life. Am I getting old?
And then I made 'halfway cookies' at some point; chocolate chip cookie dough with a meringuey topping and so on... and it was just too much. I ate about twelve of them, admittedly, but only because I was trying to work out if I liked them or not (yeah, alright).
And so I made these... less excessive. Don't be disappointed in me: these are based on the cookie dough brownie idea, but obviously I used a plain (ie, not white chocolate or whatever) blondie base, and I changed the cookie recipe I used cause it was kind of spreadable, and I ended up with layers rather than blobs of dough.
The final result is gorgeous, especially fresh from the oven where the cookie-like top is thin and crispy and the blondies are slightly warm and still gooey beneath. But I can't help it. I like the blondie batter warm from the melted butter, and uncooked. When I'm maybe not feeling too hot, that, to me, is comfort.
For the blondies:
120g (1 stick) butter, melted
120g (1 cup) brown sugar
1 tsp vanilla
140g (1 cup) plain flour
Preheat oven to 180C. Prepare an 8x8" pan.
1. Mix melted butter with brown sugar & beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Pour into prepared pan.
For the cookie layer:
175g (6oz) plain flour
1 tsp baking powder
120g (1 stick) soft butter
90g (3oz) soft light brown sugar
5 tbsp caster sugar
1 tsp vanilla
125g milk (about 1 cup, semisweet) chocolate chips. Add more chips if you want but I wouldn't go above 175g (another 1/2 cup) cause my first test of this recipe used more, and it all sort of combusted.
2. For the cookies, place all the ingredients in a large mixing bowl and beat until well combined.
3. Blob rounded teaspoons of cookie dough over the blondie batter, pressing down lightly. You'll probably have a little too much cookie dough, but I like to overdo things. Also I'm not averse to eating the leftover stuff, especially when I need cheering up.
4. Bake for about 30mins until golden brown. Allow to cool before cutting and removing from pan, but they are best fresh.