A blondie, is officially a white chocolate brownie...and a brownie, is a dark chocolate blondie. How's that for an explanation?
Put them together and you have Black and White Brownies, or blondies...depending on your thought process. Whatever, they are amazing. If we say so ourselves. As Christmas approaches, this is a great gift idea for a family as there is more than enough for everyone. This recipe makes a huge amount! HUGE. So be prepared for gifting. We found them difficult to give away as they were so good, but given the summer and bikini weather is near, we packaged them up and sent them off to work with the various workers in our household. The resounding response back was that they are the best brownies ever. EVER. Big claim, but we are standing by it.
Try them yourself and see. Please tag me! I would normally reserve a great recipe such as this, for Insiders only, but there is so much to celebrate just now, I cannot.
(Think freedom from lockdowns, border openings, a new cookbook and book launch, Christmas! I could keep going. Life is good!) I hope you get a little piece of this at least before you grudgingly admit you shouldn't eat the whole thing. Enjoy!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
The Blondie Layer
- 85 Grams Butter cubed BUY
- 150 Grams dark brown sugar
- 50 Grams Coconut Sugar
- Pinches Pink Salt Flakes BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 2 Tablespoons Pure Maple Syrup
- 2 eggs
- 160 Grams Bakers or Strong Flour BUY
- 1 Teaspoon baking powder
- 130 Grams Shelled Pecans left whole
- 250 Grams Chocolate white callets BUY
The Brownie Layer
- 3 eggs
- 220 Grams Raw Caster Sugar BUY
- 50 Grams Pure Maple Syrup
- 150 Grams Butter BUY
- 250 Grams Chocolate dark callets BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 15 Grams Cocoa Powder BUY
- 50 Grams Bakers or Strong Flour BUY
- Pinches Pink Salt Flakes BUY
- Handfuls Raw Macadamias roughly chopped BUY
The Blondie Layer;
Preheat the oven to 160°C and line a 30cm x 25cm tin with baking paper.
Melt butter and cook on a medium to high heat, stirring occasionally until it bubbles and browns without burning. Remove from heat and let cool slightly.
Place sugars, salt, vanilla and maple syrup into the Thermomix bowl and add cooled browned butter including all the bits. Mix 6 sec/speed 6.
Add eggs and blend 6 sec/speed 6.
Add flour and baking powder and combine 12 sec/Interval/dough setting.
Stir in nuts and chocolate. Spread into prepared tin and level.
The Brownie Layer;
Insert Butterfly into the Thermomix bowl. Add eggs, sugar and maple syrup. Whip 6 min/37°C/Butterfly/speed 3.
Scrape mixture out into a separate bowl OR use a second Thermomix bowl.
Place butter, chocolate and vanilla into the Thermomix bowl and melt 10 min/50°C/speed 1. Stop part way through to scrape down sides of bowl.
Combine the egg and chocolate mixture into one Thermomix bowl and blend 3 sec/speed 3.
Add the cocoa, flour and salt and blend 10 sec/speed 5. Scrape sides of bowl and repeat.
Pour into tin on top of Blondie layer. Level. by tapping the tin on the bench. Sprinkle macadamias on top and a pinch of salt flakes.
Bake for 20 minutes, turn tin, then bake a further 15 minutes. Let cool in tin.
Slice into tiny squares as this is very rich and more-ish!