These Blondies are the vanilla version of a Brownie. Still dense, chewy and delicious but without the melted chocolate. More of a caramel/vanilla buttery vibe with chocolate chips. Think Spandau Ballet rather than Duran Duran.
Blondies are so deliciously good and full of a buttery, toffee sweetness. Still with the exact same moistness and chewy edge of a Brownie. It is paler only in colour, the flavours remain big and just as moreish. I admit I have not baked many Blondies before but this recipe is very firmly archived and I would love to try to experiment with other additions apart from these chocolate chips. White chocolate chunks is an obvious one and I have seen that many people use melted white chocolate actually in their Blondie batter. The Blondie world opens it’s doors……….
But first some……
Comedy falling….I love a comedy fall. Nothing gets me guffawing more. Especially when it’s me doing the falling. I tend to go down hard and publicly. I have even felt strangely proud of my talent in a Miranda Hart kind of a way. Funnily enough my friend fell over last week doing some gardening and her husband luckily broke her fall. I wish I could have seen it……Apparently he jumped out of his skin because he thought she had hit him for not weeding the flowerbed properly…… However she remained prostrate for at least a couple of minutes before she could rise and even then she needed assistance. What the flip? The exact same thing happened to me today. I slipped getting up onto a stool and fell back hard, the equivalent of a belly flop from 10 metres. It would have looked HILARIOUS, there was back pedalling and flailing, a classic comedy fall ……but as I was going I was genuinely thinking, Oh God, here goes my hip…………..what??? I had to lay there too for a couple of minutes before moving. I’m not sure what I was waiting for…….God? And just like that I have started falling like an old person.
These are very good indeed and a fabulous traybake to add to my repertoire. You have the ability to pimp them up with whatever you can think of. I’m thinking white chocolate chunks and frozen raspberries or toffee pieces and milk chocolate chips. I have used both vanilla extract and salted caramel extract and both were delicious. Whatever suits you sir.
The ingredients are few and mostly cupboard staples.
I start by preheating the oven to 160 C/320 F/Gas Mark 3. Then I melt the butter and sugar gently in a saucepan. I use a whisk to mix them together thoroughly. I find it is easier.
Then simply add the vanilla /caramel extract and stir in before adding the rest of the ingredients and combining all together.
Be careful mixing in as the syrup is very hot. I swap to a spatula at this point.
Tip in to your baking tin. I use an 8 “/20 cm loose bottomed square baking tin that I line with Bake-O-Glide. It is also fine to use baking paper. Smooth level with a spatula. If your tin is not loose bottomed (sorry) then overhang the baking paper so you can lift easily out.
Bake for 25-30 minutes. You ideally want the edges starting to darken but the majority of the rest of it not to colour really. Leave it to cool in the tin before lifting out and slicing into squares.
- Use a whisk to mix the melted butter and sugar together.
- Use either biggish (2 cm) chunks of cooking milk chocolate or bake proof chocolate chips otherwise the chocolate will melt into the batter and disappear. It will say if the chips are bake proof on the back of the packet.
- Don’t over bake otherwise they will go rather hard.
- Digital Scales
- Baking Tin 8″ square or similar size
- Liner for the baking tin.
- Oven Thermometer (optional)
These Blondies are the vanilla version of a Brownie. Still dense, chewy and delicious but without the chocolate. More of a caramel/vanilla buttery vibe with chocolate chips.
- 180 grams unsalted butter
- 225 grams plain flour
- 225 grams golden caster sugar
- 1 large egg
- 2 tsp vanilla/caramel extract
- 70 grams milk chocolate chips
Preheat the oven to 160°C/320 F/Gas Mark 3
Gently melt the 180 grams butter in a saucepan and add the 225 grams caster golden caster sugar. Use a whisk to mix the two together. Add 2 tsp vanilla/caramel extract and the egg and mix again. Finally tip in the 225 grams of plain flour and 70 grams of milk chocolate chips and mix until totally combined.
Tip into your lined baking tray and bake for 25/30 minutes. Leave to cool in the tin before slicing into squares.
Apply To Geriatric Face.
Use a whisk to mix the melted butter and sugar together.
Use either biggish (2 cm) chunks of cooking milk chocolate or bake proof chocolate chips otherwise the chocolate will melt into the batter and disappear. It will say if the chips are bake proof on the back of the packet.
Don't over bake otherwise they will go hard.
An oven thermometer is always a good idea when baking. Oven temperatures do vary greatly no matter what it says on the oven dial
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Here is, of course, my moment stopping Easy Chocolate Brownies recipe
And another incredible easy traybake and firm family favourite.
I have linked this post with Cook, Blog, Share over at Gluturama.
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