Blondies: Brownies’ dumb, bimbo cousin. Brownies’ dumb, bimbo, delicious cousin. Often underrated and neglected, the blondie uses white chocolate instead of dark. It is a little bit easy and a little bit lazy, and the ideal treat to make when you want to get your bake on, heavy machinery not involved.
This is my own recipe born from the what-ingredients-do-I-have-without-leaving-the-house? method of invention. Stock your freezer with berries and your pantry with nuts, and you’ll always be able to create something rather gorgeous.
Ingredients
- 125g unsalted butter, roughly chopped
- 300g white chocolate, roughly chopped
- 3/4 cup caster sugar
- 2 eggs
- 3/4 plain flour
- 1/2 cup self-raising flour
- 1/2 cup pistachios, roughly chopped
- 150g raspberries, fresh or frozen
Method
- Preheat oven to 180˚C. Line a 23cm tin with baking paper.
- Melt butter and two thirds of the chocolate in a saucepan over low heat, gently stirring. Make sure it’s smooth and lump-free. Let cool for a few minutes.
- Stir sugar and eggs into the chocolate mixture, then add flour, remaining chocolate, pistachios and raspberries. Pour into prepared tin.
- Bake for approximately 35 minutes. I like them to be a little wet in the middle. Cool before serving.
Never again will you be shamed by serving packet biscuits for afternoon tea. Instead, you will be steeped in praise.
