Blondies, as opposed to brownies, are basically a brownie with white chocolate as opposed to dark. We decided to shake the blondie brownie world up a notch and combine a blondie with a lemon meringue pie theme and no one complained, least of all me. Yum. We are busy working on another project right now that has nothing to do with this site, but you my dear reader are the lucky recipient of the research for our list of ultimate Couture Brownies. Aren't you glad? Watch this space for loads more weird but all wonderful 'blonde/brownie' recipes, coming soon!
Just a note on the meringue. The beauty of meringue in the Thermomix is that you can cook it as you whip it. So there is no need to cook the meringue any further. It is perfectly safe for human consumption. The torching is more for good looks than anything else. (Well, maybe just a little bit of taste!) I use a full on tradie torch from Bunnings, none of these wussie kitchen torches that do very little. I am talking time for a full on safety helmet torch. Do it. You will be glad you did.
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Need
-
The Blondie
- 90 Grams butter cubed BUY
- 220 Grams dark brown sugar
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 10 Drops doTERRA lemon oil BUY
- 2 lemons, zest and juice (min 60g)
- 2 egg
- 170 Grams bakers or strong flour
- 1 Teaspoon baking powder
- 60 Grams shredded coconut BUY
- 160 Grams chocolate white callets BUY
-
The Meringue
- 70 Grams egg whites If you find that 2-3 eggs is slightly under or over this amount, just go with it. Don't throw out or add another portion of egg white just to get it exact.
- 1/2 Teaspoon cream of tartar
- 140 Grams raw caster sugar or double the weight of your egg white weight BUY
- Edible flowers if you wish
Do
- 1
Preheat oven to 160℃ and butter and line a 16cm square tin generously. (If it has a removable base, all the better!)
- 2
Melt butter and cook on a medium high heat stirring constantly until it bubbles and browns without burning. Remove from heat. Let cool slightly. (See video)
- 3
Place sugars, salt, vanilla and maple syrup into Thermomix bowl and add cooled brown butter.
- 4
Mix 6 sec/speed 6.
- 5
Add eggs and blend 6 sec/speed 6.
- 6
Add flour and baking powder and combine 12 sec/Interval.
- 7
Stir in coconut and chocolate. Spread into prepared tin and level.
- 8
Bake 20-25 minutes or until just set in the middle. Leave in oven to cool for around 10 minutes before transferring to a cooling rack. Cut into 16 pieces and arrange on a serving platter.
- 9
Meanwhile make the meringue by place egg whites and cream of tartar into a clean, dry Thermomix bowl. Whip 4 min/60°C/Butterfly/speed 3?MC off.
- 10
Add sugar 1 tsp at a time, through the hole in the lid, 4 min/60°C/Butterfly/MC off until glossy. Scrape down sides of bowl if needed.
- 11
Whip a further *6 min/Butterfly/speed 3/MC off. Cool meringue before transferring to a piping bag and piping a decent amount onto each blondie. Using a kitchen torch, toast each meringue evenly, garnish with edible flowers if using. Keep at room temperature rather than in the fridge.
