So Blondies had a total glo-up in 2020, right? Pre-2020 I feel like these diamonds were missing out on their well deserved high regard they now hold in our hearts. This recipe is perfect for a simple batch of blondies that are still gooey in the middle with a crisp top – perfect to knock up when your friend calls asking to stop by! As with any traybake of mine, the add-ins are so versatile – use any chocolate or nuts you like (I find milk chocolate and hazelnut is an awesome combo, or white chocolate and raspberry!).
A couple of tips to send you towards nailing your blondies every single time:
- Butter: Melted Butter is what gives a blondie that shiny, crisp top and gooey centre.
- Eggs: The addition of a separated egg yolk adds a velvety texture and some depth of flavour. For the spare egg white, use as a wash for pastry, make meringue or throw into your scrambled eggs later!
- Bake Time: As with brownies, you want your blondies to err on the side of underbred, so the toothpick test won’t be helpful. The top and edges should look cooked and golden, and slightly crisp.
- Brown Sugar: This is crucial to providing the elusive blondie flavour and texture. Use the light brown soft packed variety for best results!
Now we’re onto it:
White Chocolate and Macadamia Nut Blondies
Makes: 16 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 175g Light Brown Sugar
- 1 Whole Egg and 1 Egg Yolk
- 2tbsp Golden Syrup
- 125g Melted, Cooled Butter
- 160g Plain Flour
- 1/4tsp Baking Powder
- Salt
- 150g White Chocolate
- 75g Macadamia Nuts
Method:
- Preheat the oven to 190C/180C Fan/Gas Mark 6. Line a 9″ Square Tin.
- Whisk together the sugar, egg and egg yolk until thoroughly combined (about 3 minutes using an electric or stand mixer – 5 minutes by hand). Add in the golden syrup and melted butter, combine again.
- Using a wooden spoon or rubber spatula, fold in the flour, baking powder and a pinch of salt until everything is just combined.
- Chop the white chocolate into small chunks and add to the batter, along with the nuts. Fold together and pour into the lined tin.
- Bake for 20-25minutes – the top should be golden brown, just turning crispy at the edges! Remove from the oven, let cool on a wire rack before turning out and cutting!
