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Recipe: Blondies / White Chocolate Brownies

I love this recipe, although I’m never really sure what to call them; white chocolate brownies sounds a bit silly, but blondies seem to require explanation.  Either way if you’re a fan of white chocolate these are delicious.  Below is the basic recipe for the blondies, but feel free to experiment; I’ve made this recipe adding 100g of cranberries or with a delicious Spanish liqueur, Licor 43.

blondiesBlondies

300g quality white chocolate, chopped

200g butter

3 medium eggs

150g caster sugar

½ tsp pure vanilla extract

200g plain flour, sifted

 

Method
  1. Heat the oven to 180°C or equivalent.  Line a baking tin (18x28cm size is recommended) with greaseproof paper – trust me, this is a lot less messy than greasing a tin and trying to get the baked goods out later.
  2. Boil some water and then allow it to simmer.  In a bowl over the pan of simmering water, melt butter with 150g of the chocolate.  Once it’s all melted leave it to cool (trust me) and then give it a good, quick stir to combine it.
  3. In a bowl, beat the eggs, sugar and vanilla until combined and the mixture looks pale.
  4. Beat in the melted white chocolate mixture, making sure everything comes together.
  5. Chop the remaining 150g into chunks (I tend to attack mine with a rolling pin) and sprinkle the chunks into the mixture.  If you’re adding fruit (cranberries work well), add this now.
  6. Bake for about 20 minutes, or  until the top is firm but the insiders are still a bit soft.
  7. Leave to cool and cut into squares.

 

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