I have been meaning to share these with you for ages – and after a few weeks of being totally flat out at work (sorry no posts in March) I decided it was time for a full-blown treat recipe. After all, sometimes you have to indulge your sweet tooth and this is definitely a recipe for such an occasion.
I bought these to a friend’s barbecue for dessert last summer. My best friend Kaz had requested brownies as they are favourite thing in the whole world, whereas my other best friend Emma dislikes them. (Disliking brownies – yes, yes I know – utter madness!) So as a compromise I decided to go for blondies and see how they went down. Luckily they were a big hit, for both traditional brownie lovers and haters alike.
The trick with these is the browning of the butter. You could of course just melt the butter normally and go ahead with the rest of the recipe and you’d have ok blondies, but the browning adds a rich, nutty, deep caramel, butterscotch flavour, raising things to a whole new level of gorgeous. It only takes about five minutes so trust me when I say it’s worth it.
These blondies also have that sweet and salty flavour going on which is utterly delicious and morish. So make sure you add the salt – not only does it cut through some of the sweetness, it intensifies the mix of soft, chewy, buttery dough with the chocolatey crunch.
I loved the combo of white chocolate (I used Green and Black’s as it’s by far the best you can buy) and peanut M&Ms as I think the flavours blend together really well, but you could use whatever you like. Macadamia nuts and white chocolate would be a good mix. I may try that next time…
230g unsalted butter
230g plain flour
320g dark brown sugar
2 large eggs
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
100g white chocolate
165g peanut M&Ms
Preheat the oven to 180 degrees and begin by browning the butter.
Keep stirring and after 6-12 minutes the butter will turn from clear gold to dark bronze (it will also smell beautifully rich and nutty) and when it does, remove immediately from the heat.
Put the sugar in a bowl and pour over the brown butter and leave to cool slightly.
Stir in the egg and vanilla. Then stir in the flour, baking powder and salt.
Grease and line a medium square baking tin and pour the mixture in. Bake for about 25 minutes, until the top is brown and puffed up.
Cool in the tin completely, then remove and cut into squares.
- Cuts into about 16-20 squares depending on how big you’d like them
- Easily frozen
- Store in an air tight container for about 5 days