Blondies

Blondies stacked

I made these blondies for the members of my family who are not the biggest fan of dark chocolate (yet will still eat my brownies made with them!) I wanted to make something bar shaped and sweet with a nice soft texture, but something that is more to their tastes- and would help prevent me eating half the batch on my own!

Blondies were therefore the logical choice. They are similar to brownies in texture and method of making, but made with white chocolate instead of dark- this also made them a little cheaper to make than brownies as there was less chocolate required, and the white chocolate was cheaper than my usual dark chocolate.

This recipe is from The Hummingbird Bakery Cookbook- the same book I use for my go to brownie recipe. I also used the same tin which measures 25x22x6cm and makes thick brownies/blondies- with a different tin you may get thinner blondies. I have two different brownies tins, and use them both depending on what thickness of brownie I want.

I enjoyed these, and my dad and boyfriend (who don’t really like dark chocolate) particularly liked them so these are a great option for people who aren’t that fond of dark chocolate but still want something brownie like. I particularly like the texture the pecans add, and their flavour is more obvious than when you use pecans in a brownie recipe.

Blondies

Ingredients

  • 150g White Chocolate, broken into pieces
  • 125g Butter
  • 150g Caster Sugar
  • 2 Eggs
  • 1½ tsp Vanilla Extract (I used vanilla paste.)
  • 200g Plain Flour
  • Pinch of Salt
  • 120g Chopped pecans (I used 110g as that is what I had, and it seemed plenty.

Line your brownie tin with baking parchment.

Preheat oven to 170°C

Put the chocolate and butter in a heat proof bowl (I use a large mason cash bowl) and place over a pan of simmering water, ensuring that the bowl does not touch the water. Leave it until melted and smooth, mixing occasionally.

Remove from the heat and stir in the sugar until it is well mixed. Add the eggs and vanilla, stirring quickly so that the eggs don’t scramble. It may look a little split, so don’t worry if it does. Add the flour, salt and pecans and stir until well mixed and the nuts are evenly dispersed.

Put the mixture into the brownie tin and bake in the oven for 35-40 mins, or until golden brown with a still soft centre.

Leave to cool completely before slicing- as they will be more difficult to slice when warm.

Blondies closeup

Finally enjoy!

4 Comments

  1. Emily November 9, 2015 / 1:18 PM

    I adore the hummingbird bakery and have several of their books! I’m a keen baker and have never actually made blondies (huge milk chocolate fan!) so may have to give these a go! They look yummy!

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    • bedheadandbrownies
      Author
      November 9, 2015 / 3:02 PM

      The Hummingbird Bakery is great! I think I have most of their books, and they are one of my go to places to look when I want to bake something. They were yummy, go great with a hot drink as well. If you try them let me know how it goes!

    • bedheadandbrownies
      Author
      November 11, 2015 / 4:00 PM

      They are delicious… The only problem with them being less rich than brownies is that it is easier to eat more in one sitting! Let me know how they go. 🙂

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