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..........
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.
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)
If you like this recipe then you may like these too.
- 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.
All nutritional information is approximate and intended only as a guide.
Please feel free to comment on this recipe below. I would LOVE to hear from you! x