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!
Have you tried any of our brownie recipes yet? You really should. They are really really good, if we say so ourselves;
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Need
- 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
- 1 Teaspoon baking powder
- 100 Grams macadamias roasted BUY
- 200 Grams chocolate gold callets or white if you cannot source the gold BUY
- icing sugar to finish
Do
- 1
Preheat oven to 160°C, and generously butter a 16cm square tin. (If it has a removable base, all the better.)
- 2
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)
- 3
Place sugars, salt, vanilla and maple syrup into the Thermomix bowl and add cooled butter. Mix 6 sec/speed 6.
- 4
Add eggs and blend 6 sec/speed 6.
- 5
Add flour and baking powder and combine 12 sec/Interval.
- 6
Stir in nuts and chocolate.
- 7
Spread into prepared tin. Bake 20 to 25 minutes or until just set in the middle. Leave in oven to cool.
- 8
Cut into bars, dust with icing sugar and try and stop at one.
