If you’re a baking obsessive and have a bit of a sweet tooth, you’ll know that feeling when you just have to have something sweet and homemade in the house. Call it a sugar addiction, but I prefer to think of it as enthusiasm. (I’m not allowed to say I’m passionate about it though, as that’s Fran’s linguistic bugbear du jour.)
The other day, I was heading home, thinking, Damn, we’ve eaten all the last batch of cookies. I fancied something chocolately, and while some chocolate cookies are quick to knock out and conventional brownies are easy to make (I normally use a no-nonsense Stephanie Alexander recipe I’ll post here one of these days), I thought I’d veer towards blondies instead.
For those who haven’t encountered them before, blondies are like brownies – a gooey, sweet, tray-bake – but are light in colour and flavoured more by the sugar (something rich like Demerara), and not by cocoa and dark chocolate.
Here’s what I came up with.
75g unsalted butter
100g Demerara sugar
80g maple syrup
75g plain flour
1 t baking powder
1 t vanilla essence
100g brazil nuts
100g white chocolate
1. Preheat the oven 180C (160F fan).
2. Grease and line a square or rectangular baking tin. I used a 22cm square.
3. Melt together the butter and sugar, until the latter is starting to dissolve.
4. Add the maple syrup to the butter and sugar and remove from heat.
5. Sieve together the flour and baking powder.
6. Beat the sugar-butter mixture into the flour.
7. Beat the eggs and vanilla into the mixture.
8. Coarsely chop the nuts and white chocolate and stir into the mixture.
9. Pour the mixture into the baking tin and smooth.
10. Bake for about 20 minutes. As with brownies, you don’t want to over-bake blondies, you want them to retain some moisture and squidge. Exact cooking time will depend on your oven.