St. Patrick’s Day will be here before we know it. We normally celebrate with corned beef and cabbage, but I also wanted to create a fun dessert. So I made these blondie brownies with shamrocks inside:
- These Valentine’s brownies from Smitten Kitchen, which use white and chocolate brownies to create a special valentine’s treat.
- The blondies recipe in Alice Medrich’s book Chewy, Gooey, Crispy, Crunchy: Melt-In-Your Mouth Cookies.
On with the recipe….
The recipe I used for the blondies is very similar to this one reviewed in Purple House Dirt by Alice Medrich. (Just a note: The recipe that I used that’s in her book calls for less baking powder, more salt, and less brown sugar.) These blondies are dense, moist, sweet and big…
To make the blondies, I knew I would need two separate mixes, one that was blond and the other that would start out blond and would eventually be dyed green.
Here are the ingredients for the blondies:
Super simple. You’ve probably got the ingredients in your pantry right now! Flour, baking powder, salt, butter brown sugar, eggs, vanilla and chocolate chips. The recipe says that nuts and rum are optional, so I didn’t include them, though they would certainly be interesting variations to try!
The secrets to making the blondies really come together for the holiday are a shamrock cookie cutter and Wilton’s green food coloring. I used a 3″ cutter because that’s all I could find, so the blondies are pretty large.
Next up, mix together the dry ingredients, set aside. Melt butter in sauce pan (remove from heat) stir brown sugar, egg, and vanilla into the butter.Mix the dry ingredients and the white chocolate chips into the butter mixture (the recipe uses regular chocolate chips and just places them on the top of the blondies, but I thought mixing them into the blondie turned out well).
Then get ready to whip up another batch and follow the same steps outlined above but after adding the chocolate chips I added some green food coloring! I looked on Wilton’s site and you’re supposed to make the batter darker than might look appetizing because the batter will lighten up in the oven. Good tip!
When the brownies are done baking, let them sit to cool and then put them in the freezer for at least 30 minutes.They should be pretty hard by then and you’ll be able to carefully (don’t be in a rush) insert the cookie cutter into the blondies. Then simply swap out the middles (green shamrock goes into blondie square, etc).
Ultimately, what you get is this:
Happy St. Patrick’s Day!
As a closing treat — thought it might be fun to show you all the pictures I took for this post: