Brownie blondies with white chocolate and nuts Recipe
Blondies are the “light sister” of brownies – instead of cocoa and dark chocolate, you use white chocolate and brown sugar. The cake is moist, slightly chewy in the center, and full of chunks of chocolate and nuts. In the United States, they’re often cut into small squares and served at parties, school bake sales, and office gatherings, because they’re easy to transport and eat without a plate.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
16
Ingredients
- butter - 150 g
- white chocolate - 200 g
- brown sugar - 150 g
- sugar - 50 g
- egg - 2 pieces
- egg yolk - 1 piece
- wheat flour - 200 g
- salt - 1 pinch
- vanilla extract - 5 ml
- pecans - 80 g
Main Ingredient:
white chocolate
Preparation
- Line a rectangular baking pan of about 20×25 cm with baking paper. Preheat the oven to 180°C (top and bottom heat).
- Cut the butter and 120 g of the white chocolate into pieces, place in a bowl, and melt together in a water bath or in the microwave, stirring every now and then, until smooth. Set aside for a few minutes to cool slightly.
- In a large bowl, mix the brown sugar and white sugar. Add the eggs, egg yolk, and vanilla extract, and whisk briefly until the mixture is uniform and slightly lighter in color.
- Pour the cooled butter and chocolate mixture into the eggs, stirring constantly until combined.
- Add the flour and a pinch of salt. Gently mix with a spoon or spatula just until combined – do not overmix.
- Chop the remaining white chocolate into pieces, add to the batter together with the chopped pecans, and fold in lightly.
- Pour the thick batter into the prepared pan and smooth the top with a spoon.
- Bake for about 22–25 minutes, until the edges are clearly set and lightly golden, and the center is still slightly soft to the touch. A skewer inserted in the center may come out with a few moist crumbs, but not with liquid batter.
- Remove the pan from the oven and leave the blondies to cool completely in the pan – as they cool, the center will firm up a bit more.
- Once cooled, cut the cake into squares and serve.
Storage
In fridge:
4 days
Freezing:
Yes
Blondies przechowuj w szczelnym pojemniku w temperaturze pokojowej do 2 dni, a potem w lodówce do 4 dni. Możesz też zamrozić pojedyncze kawałki owinięte folią na około 2 miesiące i rozmrażać w temperaturze pokojowej.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
