Do you ever just get the urge to do some baking? Well that’s what got me typing this post today haha! For some reason these blondies kept coming to mind; I’ve never tried or baked these before so I was excited to see what they were all about- and of course share my testings with you all on here!
I hope you enjoy today’s baking post, do let me know how / if you bake these blondies and any recipe tips below, also any baking blogs or Instagrams links too! 🙂
Right, let’s get baking!
– White Chocolate Blondies | Recipe Testing –
Shockingly it is true, I have never eaten or baked a blondie! When researching recipe it seems there are many different versions. The main concept of the blondie is ”a rich, sweet dessert bar. It resembles the traditional chocolate brownie, but substitutes vanilla for the cocoa used in brownies, and contains brown sugar.” Some recipes seem to be more sponge like and others more of a gooey center, much like a regular brownie. For me though a brownie should have a slightly gooey center!
I really wanted to try the butterscotch versions I keep seeing but sadly we don’t get ‘butterscotch chocolate chips’ in the UK! 😦
The original recipe I used can be found HERE but I did change the fillings slightly. Before baking it looked like a regular brown batter only smelling sweeter and lighter in colour.
Y O U W I L L N E E D :
– 200g light brown sugar – 130g plain flour – 230g salted butter – 2 packets white choc chips – 1 egg – 1 tbsp vanilla – 1/2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt
M E T H O D :
1. Pre-heat oven to 170’Fan / 190’C & line a tray-bake size tin with parchment
2. Gently melt the butter in a saucepan, whilst melting weigh the brown sugar into a bowl. Then the flour, salt, baking soda & powder into a bowl also.
3. Once the butter has melted pout into the sugar and mix well, add in the egg and vanilla until combined.
4. Sift in the flour mixture and combine well again- don’t over mix! Fold in the choc chip.
5. Pour the mixture into the prepared tin and bake for 20 -22 mins. Once baked allow to cool in the tin for an hour or so. Cut to size and finish with a sprinkling of icing sugar to serve!
A very easy recipe, with not a lot to really to do! At the chocolate chip adding stage you can alter this to suit- nuts, milk or dark choc? Also if you prefer a more sponge-like brownie you could bake them for another 5-10 mins.
The Taste Test…
I was expecting these blondies to be very sweet with all the white chocolate. Too me I keep think there’s cookie dough slices! With the heavy butter & white chocolate they are greasy when removing from the tin & slicing.
These are SO good..however best eaten the next day- as the are greasy with all the butter and chocolate they need time to absorb all the goodness! Even after a day they will still be a little oily but still so good. A decent slice will be enough for one and they are good for 2-3 days. This recipe give a chewy, doughy brownie / blondie texture which I prefer- they are a lot sweeter.
A recipe I shall be trying again for sure- also with a few alterations I’ve been looking into…
Thank You So Much For Reading 🙂