I have made Brownies countless times. (Recipe for my Brownies to come in the future.) I decided to veer to its cousin the Blondie just for variety.
This was so satisfying to make. Especially when putting warm melted butter over the white chocolate chips and seeing it melt and become this lovely luscious liquid, and it smells amazing.
You will feel it is agony to wait for it to cool, but is definitely worth the wait.
With this recipe it is really important to use a good quality white chocolate as it contains milk, sugar and cocoa butter which is more authentic to cheaper baking chocolates that can contain vegetable oils and synthetic flavouring or milk product. It really makes a massive difference in the bake. There are brands like Green & Black’s and Valrhona. I used Callebaut, which is a big favourite of mine as they come in bags as well and you can buy them in chocolate chip sized callets. So no chopping needed beforehand. You can find them on: Chocolate Trading Co. I do like using good quality products; it has always made a big difference in taste.
450g white chocolate (I used Callebaut. You can also use any other good quality white chocolate.)
½ cup dark or milk chocolate chips for in-between layers and extra for drizzling (optional)
250g unsalted butter
2 large eggs
250g caster sugar
1 tsp vanilla extract
250g all-purpose flour
A pinch of salt
- Preheat the oven to 170°C/ 150°C fan. Use a brownie tin or tray bake tin. The preferred dimensions for the tin is: 30cmX22cmX4cm. If you are using a smaller tin and the brownies are a bit thicker just bake them for longer.
- The chocolate I used comes in ‘chocolate chip’ sized callets, so no need to chop them up in smaller pieces. However, if you are using blocks of white chocolate, chop them into smaller pieces.
- Add the white chocolate to a large mixing bowl. Put the butter in a microwave proof bowl or in a saucepan and heat up until the butter is completely melted. Add the melted butter to your white chocolate and stir the mixture until fully incorporated.
- Using an electric mixer whisk your eggs, sugar and vanilla extract until lighter in colour and fluffy. Add the chocolate mixture with your egg mixture and stir until the ingredients are combined.
- Add half the flour and salt to the chocolate mixture and stir lightly until just incorporated and then add the rest of the flour and stir again until no flour is visible.
- If you want to add some dark or milk chocolate chips; add half your Blondie mixture to your tin then sprinkle the dark or milk chocolate chips over. Add the rest of the mixture over the chocolate chips and even out with a dough scraper or spoon for a smoother appearance. Or you can just put the whole lot of Blondie mixture in the tray if you prefer not to add any chocolate chips.
- Bake your Blondies for 35 – 40 minutes. The Blondies will still be slightly softer in the middle when taken out if the oven. Place your tin on a cooling rack and cool for an hour and then place them in the fridge for another two more hours. I refrigerated mine until the next day. When the Blondies are nice and cool, melt some extra chocolate in quick bursts in the microwave and drizzle over the Blondies.
- Cut them into 24 small squares or 12 large squares or into rectangles and serve. Keep the extra ones refrigerated until ready to enjoy.
I hope you enjoy these!
Which do you like best, Brownies or Blondies?
It will be lovely to know if you have made this recipe, so drop me a comment.