Wednesday, 25 April 2018

White choc chunk blondies

Well hello there!

I can’t believe it’s almost two years since I’ve done a blog post. So why am I doing another one after so long? Well in the last two years I’ve continued baking but not documented it and during that time there’s things I’ve made and enjoyed but didn’t keep note of which recipe I’ve used and so when I come to bake it again, I’ve no idea where to start.

Today I decided therefore it was time to take this up again for my own records and if I gain a few followers back or people who recreate my recipes then bonus.

So why start back with blondies? Well they’re something I made a few years ago but they didn’t turn out too well. A few weeks back they were a bake on Stand Up To Cancer GBBO and they pretty much include store cupboard staples for me. I’ve been meaning to bake them since then but just for one reason or another haven’t. But here they are!

There’s many different recipes out there so I came across a few I thought would bake well. I want them to be squidgy like a brownie, not too dense, but not fluffy like a cake. Here I’ve used white chocolate chunks but this recipe would be epic with Nutella swirled in, any other chocolate chips and even some biscoff spread. Probably any spread would work swirled into it as well as nuts. Watch this space for future alternatives!

The best bit about blondies? They’re made in one bowl!

You’ll need an 8”x8” square tin lined with baking parchment. Preheat the oven to 180/160c fan.

115g melted butter
175g light brown sugar
40g dark brown sugar
1 egg
1 tsp vanilla extract
Pinch of salt
130g plain flour

100g white chocolate chunks

In a large pan or bowl mix together the melted butter and sugars until combined. Mix in the egg until completely combined along with the vanilla and salt. Add the flour and give it a good beating until the thick mixture looks like it pulls away from the sides of the pan or bowl then add in the chocolate chunks.

Pour into the prepared tin, level out and bake for around 20 minutes until the top looks just cooked and a cake tester comes out mainly clean but with a bit of cooked batter on it. Be careful not to under or overbake!

Leave to cool in the tin then cut into squares as small or as big as you want! I got 12 small squares from mine, not really big enough in my greedy opinion!

Enjoy and let me know what you think

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