My dad came up to me earlier, face full of concern. “I saw
Stork and eggs in the kitchen…you’re not baking AGAIN are you?” My reply of
furtive silence was met by him screaming “you’re OBSESSED.”
You’d think I was snorting crack cocaine or something the way
he went on about it. I admit I have baked a lot this week, but I’ve just been
so darn excited by all the EGGS and SUGAR and things I can’t afford at uni. So
sorry dad, but I promise I’ll give these away to other people and not torture you by filling the kitchen with
tasty things…grumblegrumblegrumble.
Anyway, I am a big fan of the humble brownie, or anything
involving chocolate really. When I caught wind of the blondie I had a sort of
mini baking spaz attack. I have no idea why I’ve never come across them before
but there’s no going back now…
Ingredients
200g butter
150g white chocolate, roughly chopped
300g light muscovado sugar
3 large eggs
200g plain flour
¼ tsp salt
Scraping vanilla bean paste
125g raspberries
Preheat the oven to 170⁰C/gas mark 4. Butter and line
a rectangular tin with baking parchment. The one I used ended up being a bit
too shallow, so I suggest a deep sided one to avoid my panic stricken oven watching
to see if the mix would spill over the sides.
Melt the butter in a saucepan over a gentle heat and cook
for around 5 minutes until it turns a lovely golden brown. Cool for a few
minutes before adding half of the white chocolate. Leave it to melt for a bit
before stirring until smooth. Leave to cool to the side.
Use an electric whisk to mix the muscovado sugar and eggs
for about 3 minutes in a large mixing bowl.
Add the flour, salt and vanilla and fold in using a spatula.
Finally add the cooled chocolate butter and fold in gently
with the spatula until combined.
Pour the mixture into the tin then sprinkle the other half
of the chocolate and raspberries on top.
Bake for 40-45 minutes or until dark golden on top.
Leave to cool completely in the tin before cutting into 15
large squares or 30 smaller ones.
My blondies had more of a dense cake texture than a brownie
one. I’m not sure what blondies are meant to be like having never made them before
but they tasted amazing even if they weren’t quite right!
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