Blondies are fairer versions of the humble brownie, getting white chocolate involved instead of the more traditional milk or dark chocolate. I have a bit of a weakness for white chocolate, I’ll search out the golden Lindor wrappers and usually snap up white chocolate cookies in the blink of an eye. I also love a good brownie, so combine them and you’ve got something pretty irresistible, I HAD to bake them.
There are a few recipes around the web but I chose BBC Food recipes for mine (skipping the frosting option as I didn’t fancy that much). It’s really easy and you only need a few ingredients, so if your stomach is rumbling for white chocolate read on!
- 225g/8oz caster sugar
- 4 free-range eggs
- 225g/8oz butter, melted, plus extra for greasing
- 150g/5½oz plain flour, sifted
- 225g/8oz white chocolate, chopped
- 100g/3½oz macadamia nuts, chopped (I tracked these down in the John Lewis Foodhall if you’re in central London)
- Mixing bowls
- Hand blender
- 20cm/8in square cake tin
Beat together the sugar and eggs until pale and fluffy. I didn’t think mine looked that pale or fluffy, so if it looks anything like the image below you’re still on the right tracks.
Melt your butter if you haven’t already.
Beat in the melted butter a little at a time, making sure each addition of butter is fully mixed in before adding the next.
Add the flour and fold it into the mixture using a metal spoon.
Pop your macadamia nuts into a blender and blitz for a couple of seconds. Add them to the mixture and get your white chocolate.
Break up your white chocolate and blitz these too for about the same time as the nuts.
You could chop your white chocolate by hand but I liked the smaller grains as these mixed the white chocolate goodness into the brownie nicely.
Fold in the macadamia nuts and white chocolate. The final mixture isn’t that pleasing on the eye but I promise you the end result is much more tasty.
Now this is where the improvisation comes in. I didn’t have a 20cm square tin so I used a regular round cake tin and filled it so that the mixture was about 2cm deep, with the rest of the mixture I got a cupcake tray and filled six cupcakes.
I baked the cake tin for about 30-35 minutes and the cupcake tray for about 25 minutes. You know it’s done when it looks golden round the edges and when you pop a knife in it comes out clean. I recommend doing your test in the middle so you can make sure it’s cooked right through.
Wait for it to cool slightly. Then take it out and leave to cool for a few more minutes before cutting. I made squares out of the round cake tin. The cupcakes tasted great but didn’t look as good as these beauties.
They went down pretty well and I was even told they were my best baking yet! So if you want to impress with something pretty simple give them a go!
What do you think? Could a blondie ever beat a brownie?