Photograph courtesy of Claudia Martinez
“Most of these ingredients for the blondie are common in the everyday pantry,” says Claudia Martinez. The pastry chef at Tiny Lou’s serves a dressed up version of this recipe at the restaurant—the Ode to Blondie, named for the Clermont Lounge icon—with white chocolate namelaka, PBR caramel, and cream cheese ice cream. “This recipe is a great classic dessert,” she says, “a childhood memory that’s rich and gives a small, sweet escape.”
3 ½ cups all-purpose flour
2 tsp baking powder
2 tsp salt
1 ¼ cups brown butter
2 cups brown sugar
1 cup sugar
4 large eggs
3 tsp vanilla extract
3 tsp lemon juice
Whisk flour, baking powder, and salt together in a large bowl and set aside. In a KitchenAid bowl with a paddle attachment, paddle together the brown butter, brown sugar, and sugar until completely fluffy and light in color.
Slowly add dry mix into mixture on low speed. Add eggs one by one. Once incorporated, add lemon juice and vanilla. Mix on high until incorporated.
Pan spray and place parchment on a half sheet tray and spread evenly. Bake on 325 degrees Fahrenheit for about 20 minutes. Cool for 10 minutes. Cut into squares and serve with your favorite ice cream or caramel sauce. Yields one half-sheet tray (18×13).
