Blondies, as opposed to brownies, is a dense gooey slice/cake...with nuts, chocolate or both in this instance. You’ll go nuts for it! You can add berries, any nuts of choice and possibly dark or milk chocolate chips if you really want to go all out. This is a very old recipe, I had to convert it from cup measures...that is how old it is! We loved having to make it again. If you have not yet discovered the wonders of brown butter, then really, you have been missing something. Be careful not to go overboard, as it can go from fragrant and nutty to black and charred tasting in literally seconds. Watch the butter as you go through the process. SO...with that said my lovelies, you are set to go....have a blondie moment, you won’t regret it! Happy Mixing.
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- 85 g butter
- 150 g muscavodo sugar
- 45 g Coconut - Sugar BUY
- Pinch Pink Salt Flakes BUY
- 2 tbsp maple syrup
- 2 tsp Vanilla - Bean Paste BUY
- 2 eggs
- 160 g flour
- 1 tsp baking powder
- 1 Cup whole pecans
- 250 g Chocolate - Callebaut white BUY
Preheat oven to 160℃ and butter a 16cm square tin generously. (If it has a removable base, all the better!)
Melt butter and cook on a medium high heat stirring constantly until it bubbles and browns without burning. Remove from heat. Let cool slightly.
Place sugars, salt, vanilla and maple syrup into TM bowl and add cooled butter.
Mix 6 sec/speed 6.
Add eggs and blend 6 sec/speed 6.
Add flour and baking powder and combine 12 sec/Interval.
Stir in nuts and choc chips.
Bake 20-25 minutes or until just set in the middle. Leave in oven to cool.
Cut into bars, dust with icing sugar and try not to drool. Bet you can't just eat one!