Blondies
Recipe video above. Think - butterscotch flavoured brownies! Thin crackly surface (like brownies!), crispy on the edges, chewy inside. Ridiculously easy, outrageously addictive, wonderfully versatile - add in whatever you want, see the Ingredients section in the post for ideas. I love the combination of white chocolate and walnuts or macadamia nuts.Don't skip the browned butter step. It really makes it. Recipe source: Smitten Kitchen, one of my most trusted recipe sources. A rare recipe where I have changed nothing!
Servings: 16
Ingredients
- 125g/8 tbsp (1 US stick) unsalted butter (Note 1)
- 1 cup brown sugar , (light brown sugar also ok, but not dark brown)
- 1 large egg (~50g/2 oz)
- 1 tsp vanilla extract
- 1 cup flour , plain/all-purpose
- 1/4 tsp cooking salt / kosher salt (halve for table salt)
Add-ins - 1 1/2 cups "anything you want", I used:
- 1 cup white chocolate chips
- 1/2 cup walnuts , roughly chopped
Optional sprinkling:
- 1/4 tsp sea salt flakes
Instructions
- Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm/8" square pan with butter and line with baking paper (parchment paper).
- Toast walnuts (Note 3) - Spread the walnuts on a tray and roast for 5 minutes. Remove from the oven and cool.
- Browned butter (don't skip this step): Place the butter in a silver saucepan (not black) over medium high heat. Once melted, lower the heat to medium so it's simmer gently. Simmer for 3 to 4 minutes, stirring every now and then (it will go foamy), until it smells nutty and you see little golden specks in the butter. Immediately pour the butter and all the golden bits into a bowl.
- Batter: Add the sugar into the hot butter and mix to combine using a wooden spoon. Leave to cool for 3 minutes. Add the egg and vanilla, mix until combined. Add the flour and salt, and mix to combine. It will be very thick, almost like roll-able cookie dough. Add the chocolate chips and walnuts and mix through.
- Bake: Scrape into the prepared pan, spread and smooth the surface (I use my hands). Bake for 25 minutes or until the edges are lightly tinged with gold and the surface has a paper thin "crackly" layer.
- Rest in the pan for 10 minutes before lifting onto a cutting board. Cool for at least another 10 minutes (else it's still a bit too soft and smeary), sprinkle with salt flakes (if using). Cut into 16 squares or 9 giant squares, then devour!
Notes
1. Butter - 1 US stick / 8 tbsp is actually 115g, to be precise. But this recipe works with 125g and it's a handier amount for us Aussies because it's half a standard 250g block of butter, most of which come with helpful 50g markings on the paper wrapping. So you can just cut the block in half!
2. Add ins - See in post for a list of other suggestions. White chocolate chips and walnuts or macadamia nuts is my favourite.
3. Chocolate chips - Like the butter, I've rounded up for convenience! 1 cup choc chips = 190g, but here in Australia we have 200g standard packs. Just use it all, nobody will complain!
4. Toasting nuts - Whatever nuts you use, I highly recommend popping them in the oven for a bit until they smell nutty and tasty. Improves the flavour and texture, and will also revive slightly stale nuts.
Leftovers will keep for 5 days in an airtight container. Refrigerate if it's hot where you are, but always eat at room temperature!