The only possible benefit I can find to starting school in August is that even after the first week of classes, it’s still summer!
And that means, there’s still a ton of amazing in-season fruit to be found on the shelves of your local grocery store. Hello plums and peaches!
I saw a recipe for Rhubarb and Ginger Blondies go up a few days ago on one of my favorite beautiful food blogs, Raspberri Cupcakes. True to form, the bars looked absolutely gorgeous with an unbelievable pop of color from the purple roasted rhubarb. I think I successfully annoyed everyone in my house by saying how many times I needed to go buy rhubarb so I could make these. Unfortunately, my local Stop and Shop was ALL OUT of rhubarb. I almost cried.
Luckily, I spotted some plums and decided that roasting them up would make at least an almost-as-pretty blondie. Mission fully accomplished.
These turned out super awesome. Of course I have an undying obsession with brown butter blondies, so I added some brown butter into the mix. YUM. They literally explode with sweet fruity/nutty perfection.
The only thing I would say is that cleaning up the roasted fruit was kind of a pain. Use a little aluminum foil bed – it’s easy to set up and there’s zero mess. The whole pan scrubbing thing really wasn’t the most fun thing to do on Labor Day.
Enjoy your day off and make some end of summer blondies! Trust me – your taste buds will thank you.
Roasted Plum Blondies
For the roasted plums:
1 plum (200 grams or 7 ounces), chopped into small cubes with the skin still on
2 tablespoons of granulated sugar
Grated zest of 1 lemon
Preheat the oven to 400 F. In a small bowl, toss the chopped plum with the sugar and lemon zest. Pour the coated plum pieces into an baking tray lined with a piece of aluminum foil (fold the edges up). Let sit for 5 minutes. Roast in the oven for 10-15 minutes, or until the juices are bubbling. Remove from the oven and set aside to cool before using. (This step can be done a day ahead; just keep it in an airtight container in the fridge until you’re ready to bake)
For the blondies:
1/2 cup of brown butter (here’s a good tutorial for how to make it)
1/2 cup (100 grams) packed light brown sugar
1/3 cup (75 grams) of granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 cup (125 grams) of all purpose flour
1/2 teaspoon of salt
Roasted plums, from above
Preheat the oven to 350 F. Line a brownie pan with parchment paper; set aside.
In a large bowl, whisk together the brown butter and sugars until combined. Add in the egg and vanilla, mixing thoroughly. Add the flour and salt, stirring until just combined. Pour the batter into the prepared pan and use a spatula to spread it out. Generously sprinkle the roasted plum pieces over the top.
Bake until the blondies are golden brown on top and a toothpick inserted comes out clean, about 25-30 minutes. Set pan on a wire rack to cool. Enjoy!
Happy Labor Day!