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I’m making White Chocolate Blondies during the Covid-19 Lockdown so ingredients are tight.
What is a Blondie? That’s often the first thing people ask me when I mention them. My first response was always, a white chocolate Brownie, but that not entirely true.
After doing my research I have found that Blondies can either be made with white chocolate or light brown sugar. There really is no definitive essential that Blondies must have in them.
These have both white chocolate AND brown sugar in. Both ingredients lend their own qualities – white chocolate is sweet and creamy, and brown sugar has a caramel flavour and fudgey consistency. Together they make very gooey and sweet blondies, that have a gorgeous crunchy top. I added a few raspberries to mine, just to cut through the sweetness a little, bout you don’t have to do that if all you want.
So if you’re stuck inside during lockdown and are just itching to eat something sweet, then this recipe is perfect. You may think it feels a little raw when you first cut into it, but trust me, the gooeyness that the white chocolate and brown sugar gives this recipe makes it perfect.
White Chocolate Blondies
- 100 gms White Chocolate
- 40 gms Butter or Baking Spread
- 60 gms Light Brown Sugar
- 1 Egg
- 75 gms Plain Flour
- 0.5 tspn Vanilla Extract
- 0.25 tspn Baking Powder
- 50 gms White Chocolate Chips
- Pre-heat your oven to 150c fan, 170c, Gas Mark 3.Line a Brownie Baking Tin with baking parchment
- In a microwavable bowl, break the chocolate and add the butter
- Heat in 10-20 bursts in the microwave until 3 quarters melted. Don't take your eyes off this as white chocolate melts really quickly and will burn
- Once 3 quarters melted, remove from the microwave and continue to stir until all the chocolate lumps have gone
- Add the sugar and stir through
- Break the egg and add it to the mix, along with the vanilla extract
- Add the flour and baking powder and mix until everything is fully combined
- Lastly, add the white chocolate chips, mix through before pouring into the baking tin
- Bake on the middle shelf for 20-25 minutes, or until the top is crunchy and the inside still gooey
- Remove from the oven and allow to cool in the tin for at least 30 minutes before transfering to a wore rack to cool fully
- These should be nice and gooey on the inside and crunchy on the top. They're very sweet so can be cut into small squares
Posted by Bronya at Daisy Cake Company on Thursday, May 7, 2020