The journey to create a recipe that matched the chewiness of a brownie without using chocolate - but that still had loads of flavour - had me eating many a cakey blondie, but this recipe struck gold! Starting from my brownie recipe I wanted to make a blondie that could be made dairy-free (I'll be working on a vegan version) and that wasn't sickly sweet - as I found when I just swapped in white chocolate for the melted chocolate in the original recipe.
These blondies are packed with vanilla flavour, and browning the butter (only 5 minutes more of your time!) gives them a deep caramel-like flavour that takes them to another level. I added chocolate chips to the batter but you can swap for nuts (pecans would be especially good) or add in extras like raspberries - dark choc and raspberries are definitely next!
Recipe
Prep time: 15 minutes
Cook time: 25 minutes
Makes: 16 blondies
Ingredients:
125g Butter (or vegan butter)
140g Light Brown Sugar
135g Dark Brown Sugar*
2 Eggs
1 1/2 tsp Vanilla Extract
125g Plain Flour
125g Chocolate Chunks (or chopped nuts etc)
* Or just use 275g of either light or dark brown sugar
Method:
Preheat the oven to 180°C. Grease and line a 20x20cm tin.
In a saucepan, melt the butter over a medium heat.
[Optional step to brown the butter] Once melted, reduce to a low heat and let simmer for 5 minutes, stirring occasionally until the butter browns to a caramel colour (there may be bits at the bottom of the pan but don't worry about these) - be careful not to burn it.
Transfer the butter to a large mixing bowl and allow to cool for 5 minutes. Add the brown sugar and whisk to combine. Add the eggs and vanilla, and whisk until the mixture has a smooth consistency.
Sieve in the plain flour and fold until combined. Fold in the chocolate chunks until evenly mixed.
Pour the batter into the tin and spread so it is even. Bake for 25 minutes or until a skewer just comes out clean. If you want a really gooey blondie then bake for 20mins. Leave to cool in the tin and then set in the fridge for an hour (if you can wait that long!) - this makes them easier to slice. Or serve with ice cream while still warm! Store at room temp in an airtight container.
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