So I am a bit of a Masterchef Australia addict (if you haven’t watched it, you should definitely go watch it now!). This season one of the contestants created a blondie with white chocolate and raspberries, they looked amazing and the feedback was outstanding so I decided to create my own. The result? A gooey, soft on the inside slightly crunchy on the outside blondie, that was super yummy – even if I say so myself :D. Not only that but they are also really easy to make!
For those of you that don’t know what a blondie is, it is part of the brownie family, let’s go with the cousin of a brownie! The same texture but made with white chocolate.
These blondies will last around 4 days and are great served hot or cold! The mixture can also be frozen if you want to make a batch and save some for later!
I had originally planned to bake these for 10-15 minutes but they took a lot longer to firm up in the middle, go with your instinct and if you think they need longer – do it!
- 250g light brown sugar
- 175g self-raising flour
- 150g unsalted butter
- 30g smooth peanut butter
- 1 tsp vanilla extract
- 2 large eggs
- 150g white chocolate plus an extra couple of squares for the drizzle
- 150g pecan nuts
Preheat oven to 170c / Gas mark 3 / 325 F. Line and grease a 23cm by 23cm baking tray.
Your butter needs to be melted so get that going and let it cool before incorporating any further. I just melted mine in the microwave because why make life difficult when there are sometimes easier ways!
Whilst your butter is cooling, get your pecans nice and toasty ready to include at the end. I quickly zapped the nuts in a food processor and put them straight in to a hot pan for around 10 minutes on a low heat. The time for this will depend on the size and thickness of your pan so keep an eye on them and don’t let them burn.
Once your butter is cooled, sieve the sugar in to a bowl, add the butter and mix with a wooden spoon.
Once these have been incorporated add the remainder of the wet ingredients, i.e. peanut butter, vanilla extract and eggs. Mix these in with the butter and sugar and when incorporated fold in the flour. You should have a mixture that looks something like this…
Now you need to chop your white chocolate up in to evenly sized pieces similar to the size of your pecan nuts (no, these do not need to be perfect!). When ready fold in the toasted pecan nuts and white chocolate and you should end up with a nice chunky mixture. Transfer the mixture in the baking tray and bake for around 20 minutes. The blondie’s are cooked when the edges start to crack and the middle feels solid.
When your blondies look something like this, take them out of the oven and leave to cool completely in the tray.
Once cool, melt roughly four squares of white chocolate and drizzle over the blondies in the tray. Once the chocolate has cooled you can cut the blondies up and remove from the tray.
Please leave a comment if you have any questions and if you make some yourself I would love to know how they turn out!
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Love Amy x