Brownies, ahh, that gooey, rich, chocolatey, cakey heaven. My boyfriend loves them plain, with chilli, with nuts, but what about their white chocolate counterparts; how do blondies live up? With the help of bakingmad.com it was about time I found out.
200g White chocolate, chopped
100g Golden caster sugar
1/2tsp Vanilla extract
130g Plain white flour
Pinch of salt
50g Macadamia nuts (or you could use almonds instead)
Heat the oven to 180°C/fan 160°C, 350°F, Gas Mark 4. Grease and baseline a 20cm square baking tin
Place the butter and half the white chocolate in a bowl. Rest the bowl over a pan of gently simmering water. Do not let the bowl touch the water. Leave until the chocolate and butter is melted, stirring occasionally to mix. Remove the bowl from the pan and leave to cool slightly.
Whisk together the eggs, sugar and vanilla. Add the chocolate and butter mix and whisk well.
Sift in the flour and salt, and then add the remaining chopped white chocolate and macadamia nuts. Pour the mixture into the pan. Bake for 20 – 25 minutes or until set and light golden/blonde brown. Leave to cool in the tin before cutting into squares.
The verdict? To me, blondies are a brownies’ hotter, more mature sister. The macadamia nuts are the perfect addition to break up the cakey goodness. I really enjoyed the bake too, they’re super easy and just what you need on a cold winters day with a cup of tea!
These would be the perfect valentines treat for your other half, you could even use cookie cutters to make cute heart shapes! There are plenty more Valentines Day Recipes on the site if blondies aren’t your thing or if you are looking for a challenge, the Cakes section has some pretty impressive bakes. P.S Keep your eyes peeled for a giveaway next week, I have some baking goodies for one lucky reader!