Making ‘Blondies’ have been on my list to make as I wanted to bake a sweet treat for our picnics. We have been lucky recently as the weather has been quite warm for us so I wanted to make something that wouldn’t melt easily!
I would describe ‘Blondies’ like a cake/brownie! The texture is thicker than a brownie like a cake and inside is still soft which is like a brownie! You have to try out the recipe to see what I mean! So, what’s the difference between a blondie and brownie then? Blondie is made without chocolate being the main ingredient. Brownies are made with chocolate or cocoa powder. The typical blondie is made with white chocolate chips but you can add other ingredients such as nuts, dried fruits or milk/dark chocolate chips etc or simply have it plain!
This recipe was really simple, I think it took longer to measure out all the the ingredients than to actually make it! This recipe was from Deliciously Sprinkled blog and the instructions are very clear, I love it with pictures as well. I had to convert some of the measurements for the ingredients as she used ‘Cups’ as I normally weigh my ingredients in ‘Grams’. Please find below the converted version for your reference and I have tweaked the sugar intake as it is pretty sweet already with the white chocolate chips!
Ingredients: 280g plain flour, 1 x tsp of bicarbonate of soda, half tsp of salt, 170g soft butter, 80g granulated sugar, 80g light brown sugar, 1 x tbsp vanilla extract, 2 x eggs and 200g white chocolate chips.
- Preheat over to GM 4 and line your square baking tin with baking paper. Whisk the dry ingredients – flour, salt and bicarbonate of soda in a bowl and set aside.
- Cream the butter and sugar and vanilla extract until well combined. Add the eggs one by one and mix altogether in your mixer.
- Add the flour until the mixture is just combined. Don’t over mix it because the texture would be heavy. Stir your chocolate chips or any other flavourings.
- Press into your tin and spread evenly. Bake for 20 – 25 minutes until it looks golden at the top. The texture should be abit hard at the top and slightly gooey inside. Then, leave to cool in the tin and slice it up and enjoy!