Blondie Babe
There’s an ongoing debate as to what exactly is a brownie - a cake, a cookie, a sheet cookie, a bar, a slice? But a brownie sits in a separate category all together. It should be denser than a cake and fudgier rather than light and fluffy.
I trawled through a large handful of recipes trying to decide which would produce a great brownie but most of the recipes I came across used baking powder. How could this produce a dense and fudgey brownie? Dissatisfied with the results of my search, the only solution was to create my own recipe.
Using a few of the recipes as a rough template, I reduced the amount of flour and sugar and left out the baking powder altogether. The chocolate and butter was melted over simmering water and the rest of the ingredients mixed in with a wooden spoon. By not beating the eggs, sugar and butter, I managed to avoid aerating the batter and this resulted in a dense, fudgey, amazing brownie…oops, blondie. I forgot to mention that I mainly used white chocolate instead of milk or dark.
It was great straight out of the oven and we’ll find out tomorrow how it tastes after sitting overnight.
Cin’s Blondie
200g white chocolate, roughly chopped
150g butter
2 eggs, lightly beaten
1/2 cup raw sugar
1 tsp vanilla essence
1 1/2 cups pl flour
1/4 tsp salt
50g dark chocolate, roughly chopped
1/2 cup toasted almonds, roughly chopped1) Melt 1/2 white chocolate & butter in bowl over simmering water. Remove from heat.
2) Stir in sugar, eggs and vanilla essence
3) Mix in flour&salt mixture
4) Fold in rest of chocolate and almond pieces
5) Bake in 20cm square tin at 160C until skewer comes out clean but with crumbs. Don’t overbake.
Of course, you can’t enjoy brownies or blondies on your own so I have to share this recipe with the rest of the Brownie Babes over at Myriam’s place.
June 1st, 2007 at 12:19 am
Dear cindy. I was recently at an american friend’s place and she made packet brownies. Apparently in the states they don’t even bother to try to make brownies, because ‘packet is best’. They were nice, but not as good as a yummy chunky brownie (or blondie!)
June 3rd, 2007 at 5:10 am
Yum! White chocolate is the best!
June 8th, 2007 at 5:32 am
Gorgeous! I am recetly started to like white chocolate, and I made white chocolate brownies for the event too! Baking them form scratch is so rewarding….not that oily artificial taste lingering in the mouth.
December 23rd, 2007 at 9:09 am
These brownies look delish! I am from the US and love to make homemade brownies. Actually, most of my friends and family make brownies from scratch as well. Not all of us make brownies from a mix like an above poster suggested!