Lifetime baker and cookbook author Matt Lewis opened his Brooklyn bakery BAKED in 2005 to instant rave reviews, and his baked goods have been featured on Oprah, the Food Network, and TODAY. After he sold the business a few years ago, he found himself back in his kitchen baking for friends and for his Instagram @Brooklynbaker.

Sure Thing Desserts is a collection of the sweets he makes over and over and has spent a lifetime perfecting. The book begins with what Lewis considers essential recipes for any baker, including Everyday Chocolate Chip Cookies, the Classic Brownie, the Yellow Picnic Party Cake, a Scottish Lemon Drizzle Loaf, and a Posh Chocolate Cake, along with the tips and secrets to help ensure success.

The book also includes chapters on bars, cookies, cakes, and pie. This is the must-have book for all everyday and anytime bakers.

Sure Thing Desserts: Truly Perfect Versions of Everyday Classics by Matt Lewis is available at Amazon.com, Amazon.co.uk and Indigo.ca.  

---

Chewy Caramel Blondies

MAKES 16 BLONDIES

Blondies are deceptive. In theory, they should be incredibly casy to master, but they are full of pitfalls. I have made many blondies that taste phenomenal the first hour out of the oven, but miraculously—like witchcraft—become drier and more uninteresting seemingly by the minute. I have eaten blondies with the texture of sawdust, and I have seen blondies overcompensate with mounds of chocolate, nuts. and other mix-ins to the point that they are no longer blondies but just an adhesive for other sweets. Thankfully my friend and collaborator, Alex Roberts, devised a blondie that achieves all the things a blondie should be—chewy, with forward molasses flavour, and a texture that is anything but dry. The caramel swirl is a lovely addition and adds even more chewiness, but it is not mandatory.

FOR THE CARAMEL:

½ cup (100 g) granulated sugar

1 tablespoon (15 g) unsalted butter

¼ cup (60 ml) heavy cream

Pinch kosher salt

FOR THE BLONDIES:

6 ounces (12 tablespoons / 170 g) unsalted butter, melted and slightly cooled

1¼ cups packed (275 g) light brown sugar

¼ cup (50 g) granulated sugar

1 teaspoon kosher salt

1 teaspoon pure vanilla extract

1 large egg

1 egg yolk

1¾ cups (220 g) all-purpose flour

¼ teaspoon baking soda

½ teaspoon baking powder

MAKE THE CARAMEL

In a medium saucepan, cook the granulated sugar over medium-low heat without stirring for 3 to 5 minutes, until the sugar melts and the outer ring begins to brown. Gently tilt the pan from side to side to break up any clumps and continue cooking until the melted sugar is amber brown in color. Add the 1 tablespoon of butter and whisk in the cream and salt, then boil for 1 minute. Set aside to cool until just slightly warm. Note: the caramel sauce needs time to cool and thicken, so prepare it first and let it cool down while mixing the batter.

MAKE THE BLONDIES

Preheat the oven to 350 F (180°C) and position a rack in the center. Butter the sides and bottom of ‘a light-coloured metal 8-inch (20-cm) square pan.

Line with parchment paper so that it overhangs by about 1 inch (2.5 cm) on two sides of the pan. Butter the paper.

In a large bowl, whisk together the melted butter, brown and granulated sugars, salt, and vanilla. Add the egg and the yolk and whisk to combine.

Sprinkle the flour, baking soda, and baking powder over the mixture and, using a spatula, fold the ingredients together until just incorporated. Note: the batter will be super thick.

Transfer the batter into the prepared baking pan and use the flat side of the spatula to press into an even layer. Drizzle three or four thick lines of caramel over the batter (use 3 to 4 tablespoons of the caramel and save the rest; see the Sure Thing Note). Use a small knife or toothpick to swirl the caramel into a desired pattern.

Bake for 30 to 33 minutes, until the edges are set. Remove from the oven, place on a cooling rack, and let the blondies cool completely.

Use a small paring knife to release the blondies from the sides of the pan and pull straight up on the parchment to remove them from the pan. Cut and serve.

The blondies will keep in an airtight container at room temperature for up to 3 days.

Recipe published with permission from ABRAMS.