It’s pretty evident from my instagram that I bake a ton when exams come around. As it turns out, baking is a very effective excuse for “studying.” Can’t write more net ionic equations? Let’s bake some cookies and see the maillard reaction in effect! (and then eat them all so we can all experience the magnificent wonders of chemistry) Can’t do any more physics? Let’s fry an egg and calculate how long it takes to hit the bowl! (fyi, it takes 0.452 sec. if you drop it from a height of 1 meter with a starting velocity of 0) Don’t want to see another french word? Let’s make a recipe in french while listening to je ne veux pas travailler to get the full blow of procrastination! So obviously, I have a huge amount of recipes + photos lined up for the next month or so.
Meanwhile, I’m still (and will be) dying internally for about all of 4 weeks but then JR YEAR WILL BE OVER! Those people last year saying it was hell, were not lying. At all.
But promise, come June, WE WILL CELEBRATE. With a lot of cake, frosting, and flowers. And no tears. (But maybe a lot of applications?)
Anywho, THESE SAGE BLONDIES.
They are so delicious. Crispy on top, soft + chewy in the middle, with deeply caramelized edges, they make for the perfect snack in the break of AP tests (or while you’re running from one test to another bc your school decided ending the first test at noon and making the call time for the second test be 30 min before noon was such. a. brilliant. idea). I added a few leaves of sage bc that was the herb I had growing in my backyard (plus sage in french means wise and i’ll def be needing some of that for this week), and it made such a big difference! Not in the way of a full blown sage attack, but more subtle, a je ne sais quoi sort of flavor profile.
Preheat the oven to 375 F and line an 8in square baking pan with parchment.
In a saucepan, combine the butter and sage over medium heat until the mixture turns brown, the bubbles become small, and smells nutty.
Remove from the heat and remove the sage leaves. Add in the brown sugar and stir until the mixture turns shiny.
Add the vanilla, then the eggs one at a time. Fold in the flour, salt, and chocolate chips.
Bake for 25-30 minutes, or until edges turn brown and the top is slightly golden. They should be soft + slightly undercooked when removed from oven.