When I discovered blondies, I was curious about this concept. What does a chewy cake have to do with hair? Well, nothing at all! I rapidly realized that it is a "lighter" version of brownies: same shape, same texture, most probably same amount of calories, but different taste and lighter color. I prefer blondies to brownies because of their moist buttery almost caramel-like taste. Plus, it can be customized with chocolate, nuts, fruits or alcohol.
The base recipe is from the blog Smitten Kitchen and I customized it with a combination of white chocolate/macademia nuts.
Makes 1 cake (23 cm x 23 cm square mold). Serves 12.
- 1 cup of flour
- 115 g of unsalted butter (melted)
- 1 cup of brown sugar
- A pinch of salt
- 1 egg
- 1 tsp of vanilla extract
- 1 cup of white chocolate chip
- 1/2 cup of chopped macadamia nuts
1. Line the mold with parchment wax paper. Preheat oven to 180 °C.
2. Melt butter in pan.
3. Beat together the melted butter and the sugar.
4. Add egg and vanilla and keep on beating.
5. Add salt and flour and mix.
6. Mix in the chocolate chips and the nuts.
7. Pour into the mold and bake for 20-25 minutes. The cake can be soft/gooey but check that it's sufficiently baked: dip a knife in the center, if it comes out clean then you are good to go!
- Keep a close watch of the blondies in the oven. They can easily become dry and hard if overbaked. Sadly, I overcooked my first batch and it was uneatable.
How about you? Do you prefer blondies or traditional brownies? Which team are you on?