I know y’all, it’s Salad Mondays, I promised you a nutritious recipe of salad goodness that would inspire you to take on the world and your week.
But ALAS. It’s not to be because although I have a salad to present to you… it looks like this:
In case you actually want to know what this is, it’s leftover chopped romaine, baked salmon with a simple lemon-garlic-oil dressing. Actually its crazy tasty. Just not very photogenic.
This past weekend I went to a barbecue and of course I had to take something because I have a food blog. If I didn’t take anything that would make me A) lose credibility and B) an asshole.
But I really didn’t want to take a potato salad, which is basically the easiest thing you can make for a group, and I didn’t want to make brownies because I recently have had some bad luck baking brownies. They’ve just been underdone and potentially salmonella causing.
What I really wanted was chocolate chip cookies.
What I really didn’t want was to spend my Saturday watching my oven.
Then I had a brainwave. Ages ago, when I was attempting to win host-of-the-year with my bruschetta bar themed brunch, I made this crazy easy batch of blondies for dessert. They took 5 minutes to prepare and 20 minutes to bake and my guests kept raving about them like no other. I, on the other hand, was on the fence about them. They seemed so normal.
BUT they had chocolate chips and were easy so I thought – why not?
This time I decided to kick it up a notch. I started with browned butter and added some crystallized ginger for some kick (I’m totally lying, I have a bag of leftover crystallized ginger that I bought, like, 3 months ago that I can’t finish).
It turned out so amazing and so soft that they were demolished at the barbecue.
The next morning I woke up wanting more and made a whole new batch, sans ginger and with coffee stirred into the batter.
My body protested these bad decisions but my mouth did not. Coz DAYAMN.
1/2 cup / 113 grams butter
3/4 cup light brown sugar
1 tsp vanilla
1 cup flour
1 tsp salt
3/4 cup chocolate chips (semi-sweet or bittersweet is fine)
1/3 cup crystallized ginger, chopped + 1/4 tsp ground ginger OR 1/2 Tbsp ground coffee
Preheat the oven to 175C/350F.
Generously butter an 8 by 8 square baking tin.
Cut the butter into even pieces and melt in a small saucepan over a medium fire. I suggest you whisk it so that it melts evenly.
Do this until the butter is light brown and smells nutty. This didn’t actually happen with me, but this is what the internet told me would happen. Mine just got very dark yellow and smelled quite good and coz I was scared of burning it, I stopped.
Wait for butter to cool till warm. Beat in the sugar until smooth.
Beat in the egg and vanilla. At this point, if using coffee, this is when you stir it in.
Stir in the flour and salt.
Stir in the chocolate chips and, if using crystallized ginger, this is when you stir it in.
Pour into prepared pan.
Bake for 20 to 25 minutes. I personally prefer 25 because otherwise I find the middle is a tad runny.
It’s SO good guys. I’m like swooning just writing this.
*Adapted from smitten kitchen.