Forget the classic brownie, (some say we should rebrand to Blondie Heaven) there's a new champion in town: the white chocolate blondie! These blondies are packed with flavour and boast a texture that's pure perfection. They're decadently chewy with a gooey center. This recipe delivers the ultimate blondie experience, and here's why:
- Double the white chocolate: Melted white chocolate forms the base, creating an intense white chocolate flavour that shines through.
- The perfect balance: We use a combination of white and light brown sugar, resulting in a blondie that's sweet but not cloying.
- Chewy, not cakey: The secret to the blondie's delightful texture lies in the baking time. They emerge from the oven slightly golden on the edges with a soft, melt-in-your-mouth center.
- Simple and satisfying: This recipe requires minimal effort and uses readily available ingredients, making it perfect for any baking occasion.
So, if you're looking for a blondie that's bursting with white chocolate flavour and boasts a heavenly chewy texture, look no further! This recipe is guaranteed to become your new go-to for a truly irresistible treat. It will help you create that perfect flaky white shiny crust.
Ingredients:
- 150g unsalted butter
- 400g white chocolate, chopped
- 100g caster sugar
- 100g light soft brown sugar
- 3 medium eggs
- 200g plain flour
- 50g melted white chocolate (optional, for drizzling)
Instructions:
- Melt the butter and chocolate: In a heatproof bowl, combine the butter and chopped white chocolate. Melt in short bursts (20-30 seconds) in the microwave, stirring well after each interval until melted and smooth.
- Mix in the sugars and eggs: Whisk in the caster sugar and light brown sugar until fully incorporated. Then, add the eggs one at a a time, whisking well after each addition.MAKE SURE THE SUGAR IS FULLY DISSOLVED.
- Dry ingredients: In a separate bowl, whisk together the plain flour.
- Combine everything: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
- Fold in the chocolate chips: Gently fold in the white chocolate chips using a spatula.
- Bake: Preheat your oven to 165°C (gas mark 3). Line a 23cm x 23cm baking tin with baking paper. Pour the batter into the prepared tin and bake for 22-27 minutes. The blondies are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and set: Let the blondies cool completely in the tin. For the best results, refrigerate them overnight. This will give them a chewier texture.
- Optional drizzle: Once the blondies are chilled, you can drizzle them with melted white chocolate for an extra decadent touch.
Tips:
- For a bit of extra flavour, add 1 teaspoon of vanilla extract with the sugars.
- If you don't have light brown sugar, you can substitute it with all caster sugar or dark soft brown sugar (packed). However, the flavour will be slightly different.
- To test for doneness, the blondies should be slightly golden brown on the edges but still have a soft center.
- Let the blondies cool completely, preferably transfer to the fridge when cool and allow to set, before cutting and serving. This prevent them from falling apart.
Of course if you'd prefer not to bake it yourself you can get a box from us, the perfect blondie delivery.
@brownie_heaven #bakery #baking #blondies ♬ Sunrise - Official Sound Studio
