I had heard Keith muttering something about blondies. As a brunette, I took slight offence and had not paid attention to him, until I heard Keith say something about pecans. It then occurred to me he was not talking about his hair colour preferences. Instead, he had wanted to bake the above cake as a dessert treat.
The blondie is similar to a brownie, but with a dominant flavour of vanilla and caramelised sugars, instead of chocolate. You can substitute the hazelnuts for pecan, macadamias or walnuts. In fact most nuts would do. Chocolate drops will do also instead of the broken up bar, but we recommend using good quality chocolate of at least 70% cocoa.
- 100g Unsalted butter
- 200g drak brown sugar
- 200g plain white flour
- Good pinch of salt
- 2 medium sized eggs, lightly beaten
- 1/3 tsp baking powder
- 1/3 tsp baking soda
- 1 vanilla pod
- 50g hazelnuts roughly chopped
- 50g chocolate (70% cocoa) smashed into small pieces
- Preheat the oven to 200C or gas mark 5 (adjust for fan assisted ovens)
- Cream the butter together with the sugar in a mixing bowl
- Add the eggs and mix together until you get an even consistency
- Combine the flour, baking powder, baking soda and salt and sift into the mixing bowl
- Split the vanilla pod and extract the seeds into the mixture
- Give the mixture a good stir until all the ingredients are combined and you have a thick cookie dough like paste
- Stir in the chocolate pieces and hazelnuts
- Line a 6x8 inch tin with greaseproof paper with a couple of centimetres protruding over each end
- Transfer the blondie mix onto the paper and spread as evenly as you can. It should be about 1.5cm to 2cm thick
- Place into the middle shelf of the oven for 18 minutes
- Remove from the tin and lay to rest on a rack until it has sufficiently cooled.
This recipe makes about 6 blondies. We served them with a couple of small scoops of vanilla ice cream.
The blondies were so good I had to force myself to leave the kitchen to stop picking at them. Truly divine!