A blondie, as opposed to a brownie, has the texture and look of a white-chocolate brownie without really requiring the inclusion of chocolate; however, I have included chocolate because if you can, why wouldn’t you? (Purely rhetorical question in my book and therefore no answer required!)
I think the Gold Chocolate from Callebaut is a real winner in this one!
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- 90 Grams Butter BUY
- 150 Grams light brown sugar
- 50 Grams Coconut Sugar
- 1 Pinch 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
- 100 Grams Macadamias honey roasted BUY
- 200 Grams Chocolate gold callets or white if you cannot source the gold BUY
- icing sugar to finish
Preheat oven to 160°C, and generously butter a 16cm square tin. (If it has a removable base, all the better.)
Melt butter in a saucepan and cook on a medium high heat, stirring constantly until it browns slightly. Remove from heat. Let cool. (see video)
Place sugars, salt, vanilla and maple syrup into the Thermomix 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 chocolate.
Spread into prepared tin. Bake 20 to 25 minutes or until just set in the middle. Leave in oven to cool.
Cut into bars, dust with icing sugar and try and stop at one.
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