This weekend I worked waaayyy too much. Oh well, sometimes that happens. After finally taking a break on Sunday to hit the gym and hit the grocery, I decided to bake something that would keep my sweet tooth satisfied this week. I typically enjoy having a granola bar or some graham crackers as a mid-morning snack. Recently, I have been trying to tap into my own skills to create these treats rather than buy prepackaged from the store. I am not sure my treats are the healthiest things ever, but at least I know what is going in to them.
And so, I present this week’s tasty endeavor:
(Hmmm, doesn’t that just sound cool? Far better than brunetties, for sure.)
Base recipe courtesy of Martha Stewart
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 1/2 cups Everyday Baking Mix*, spooned and leveled (1 cup flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp salt)
- 1 cup old-fashioned rolled oats (not quick-cooking)
- 4-5 fresh strawberries, sliced**
1) Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
2) Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
4) Using an offset metal spatula or table knife, smooth 1/2 of batter evenly in pan. Place sliced strawberries evenly on top of batter. Cover strawberry layer with remaining batter***. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35**** minutes. Let cool in pan 30 minutes.
5) Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
*The Martha recipe refers to this ‘Baking Mix’. Apparently this recipe was part of a trio of recipes where you make a basic mix and use it for different items, such as pancakes, etc. Its a nice idea but I didn’t need a bunch of baking mix so I broke down the amounts needed for this recipe.
**The original recipe did not include strawberries. This was my add in since they were on sale this week.
***Woah baby, this was like dough, not batter. I really had a tough time putting the second ‘layer’ of batter over the strawberries. I just had to kind of drop globs of it on and hope for the best.
****These things were barely cooked through at 35 minutes. Now, my oven could very well be going crazy (note: get oven thermometer very soon). Also, the moisture from the fresh strawberries could have contributed to this. I probably ended up baking close to 50 minutes.
Some side notes:
The verdict: Mmm, tasty. Now, mine did not cut quite as nicely as Ms. Martha’s (see photo in recipe link). The edges kind of puffed on mine and the whole thing is a bit crumbly. However, brownies/blondies always seem difficult to cut. And the strawberries could have contributed to this. I also likely could have cut down on the sugar a bit – they are pretty sweet. I don’t know if I would make this exact recipe again but I would be up for more blondie experimentation.