MILK CHOCOLATE AND RASPBERRY JAM BLONDIES
Makes: 24
Make ahead: The blondies can be stored in an airtight container for up to 5 days.
1 1/2 cups (375 mL) packed dark brown sugar
2 large eggs
16 tbsp (240 mL) salted butter, melted and cooled but still pourable
2 tsp (10 mL) vanilla extract 2 cups (500 mL) flour
1 tsp (5 mL) baking powder
8 oz (226 g) milk chocolate, chopped into slightly smaller than 1/2-inch (1.25-cm) chunks
1/2 cup (125 mL) raspberry jam 1 tsp (5 mL) flaky sea salt (optional)
1. Preheat the oven to 350 F (175 C). Spray the bottom and sides of an 8-by-12-inch (20-by30-cm) baking pan with cooking oil spray. Then line the bottom with parchment paper so that two of the sides hang over the edges (for easy lifting when the slab of blondies is done).
2. Whisk together the brown sugar and eggs in a medium bowl until the mixture is smooth and lightened in colour. Carefully whisk the melted butter into the sugar mixture a little at a time so it does not slosh out of the bowl. Then whisk in the vanilla extract.
3. Whisk together the flour and baking powder in a separate bowl. Use a flexible spatula to blend the flour mixture into the butter mixture, followed by the chopped milk chocolate, until well incorporated. Scrape into the pan, spreading it evenly into the corners.
4. Drop spoonfuls of the jam across the surface of the blondie batter, and then gently pull the tip of a paring knife through the jam in one direction and then the other, creating a zigzag/grid pattern on the surface.
5. Sprinkle the flaky salt on top, if using. Bake (middle rack) for 32 to 35 minutes, rotating the pan front to back halfway through, or until crisp edges form and the top is just set.
6. Cool in the pan, then lift out the slab and cut into 24 equal pieces.
Adapted from pastry chef Melissa Weller of Walnut Street Cafe in Philadelphia.