I’m back! It’s been almost a year since I last blogged but that doesn’t mean I haven’t been eating/cooking delicious food…
I’m now studying at university so recipe testing and shooting has unfortunately had to take a back seat – somehow I think my grotty shared kitchen in Bath is not quite as aesthetic as back home in London! I have really been missing the opportunity to share what I make, so recently when I came back home for the weekend I cracked out the baking utensils one more time!
The result were these browned butter blondies, and let me just say that blondes definitely have more fun! These go way beyond being just a white brownie – they are packed full of white chocolate and Cadbury’s mini eggs. (Anyone from the UK could tell you that as soon as Easter’s around the corner and these bad boys arrive in the shops they become an obsession!) This recipe is so adaptable though that any combination of chocolate would work – you could even use Cadbury’s cream eggs, caramel chocolate, Crunchies… the possibilities are endless.
One thing you do HAVE to do though is brown the butter before adding it into the mix – this brings out a distinctive caramelly nutty flavour that the blondies wouldn’t really work without.
170g unsalted butter
280g soft light brown sugar
1 tbsp vanilla extract
225g plain flour
1 tsp baking powder
½ tsp salt
100g white chocolate, cut into chunks
100-150g Cadbury’s mini eggs (can substitute for milk chocolate)
- Melt the butter in a saucepan for 5-10 minutes, swirling occasionally. You might think this is too long, but keep going until the butter goes from boiling to foaming until you smell a nutty aroma. The milk solids will form a dark brown sediment at the bottom of the saucepan (don’t discard this, it should go into the mix too.)
- Transfer to a bowl and leave to cool slightly. Add the brown sugar and vanilla extract and mix to combine.
- Crack in the eggs one at a time, beating well in between each one.
- Combine the plain flour, baking powder and salt in a separate bowl and add this to the wet ingredients.
- Finally, add the chocolate and transfer to a lined 9 inch square baking tin.
- Bake for 28-30 minutes, until a skewer inserted into the blondie comes out relatively clean (the middle should still be gooey, as it will continue to cook once out of the oven.) Leave to cool completely in the tin, before dividing into 16.