The Ultimate Blondies

I know the majority of you supporting team @cecilevadas is fitness focused, healthy living but I just had to share these irresistible blondies. No mixer required, just a bowl, a spoon and one hand. Extremely versatile and so damn good, these blondies will show you whole new (and easy) delight.

Blondies - what the hell are they? Well, think of them as the opposite sister to the brownie. related in the way they are both thick, dense and very fudgy (without actually being fudge). Sisters or brothers in the fact the brownie is pretty much chocolate on chocolate on chocolate compared with the blondie which is vanilla, on white chocolate on vanilla (white on white on white). For those not so chocolate lovers but love the consistency of our brownie friend, this is the perfect sweet treat and combination of everything your after.

The best part? No crazy mixing gadgets, blenders or numerous bowls involved. One bowl, one spoon and that’s it. Omit the white chocolate and add a swirl of jam before baking for a fruitier, summer spin or even leave as a juicy plain blondie for a more neutral version. The last option which I love - and is certainly for those not allergic to nuts - is a combination of pistachio cream and crushed pistachios or hazelnut cream and hazelnuts. Amazing!

So before you skip right over this because it’s a little unhealthy, may I remind you - it is okay to have a treat once in a while. You wouldn’t be living otherwise and that’s part of a healthy lifestyle, being able to acknowledge and accept the treat and be 100% satisfied with this without feeling guilty (if the rest of your diet and lifestyle is a healthy one) afterwards. I definitely enjoyed it ;)

xxx

Cecile

The Ultimate Blondies

Ingredients

3/4 cup butter, room temperature

1/2 cup brown sugar

1 1/3 cups white caster sugar

1 tsp vanilla extract

2 eggs

1/2 tsp sea salt

1 1/3 cups all purpose flour

1/2 tsp baking powder

1/2 cup whole milk (or milk of choice)

10 grams good quality white chocolate, roughly chopped

Method

In a large bowl, melt the butter, whisk the sugar into the melted butter and leave to cool (this creates a fluffier batter).

Once the butter is cool, the mixture will have some what solidified which is fine. Add your salt, vanilla and eggs. Whisk for 1-2 minutes or until light and has become just under double in size. Mix in the flour, baking powder and milk until a smooth batter forms, add your white chocolate, reserving just a sprinkle to add on top.

Pour into a none stick pie dish, lined with baking paper. Spread evenly and then add your dusting of white chocolate. Bake at 175℃ for 30-35 minutes, turn the heat off. Shut the door and leave the cake in the warm oven for 5-10 minutes, this makes for the fluffiest interior and slightly crunchy exterior. Slice once cool and enjoy.