What better way to start Sunday than this fail-safe blondie recipe! Blondies are the oft-ignored (at least in India) cousin of the brownie, which is strange because these are so much more awesome. They’re denser, chewier and are the perfect base to complement so many fantastic flavour pairings. The possibilities are dizzying, gentle reader.
These blondies are great when you want a break from OD-ing on chocolate. Not me, of course. Pfft. These bars can be whipped up in a jiffy and with hardly any hassle – one bowl recipe with only pantry staples! They’re simple, they’re incredibly moist, they’re crumbly; and they’re all you need to satisfy a sugar craving.
This is my first time making them and true to character, I chucked in a whole lot of chocolate chips and walnuts. I had to improvise with a 8” round pan because I don’t (yet) have an 8×8 square pan. And I have one of those pans which have a removable bottom, so you can get the cake out without trouble. The thing is these are not the best quality pans and a fair bit of my batter ended up on my oven floor. That didn’t stop these from tasting delicious! However, I like my bars thicker so the next time I make them, I’m going to double the batter, skip the leavening agents and see how these turn out!
BLONDIES – TAKE 1
Prep Time: 10 mins | Cook Time: 20–25 mins | Makes 16 2”x2” pieces
Using the standard American cup measure where 1 cup = 8 oz volume
- Preheat your oven to 175°C / 350°F. If you’re using a microwave in convection mode in which temperature increments are in 20°C, preheat it to 180°C.
- Whisk 100g butter (at room temperature) together with 1 cup (packed) dark brown sugar in a bowl till smooth
- Whisk in 1 large egg and 1 tsp vanilla essence into the butter-sugar mixture
- Sift 1 cup flour, ½ tsp baking powder, 1/8 tsp baking soda & a pinch of salt and stir into the wet ingredients until just combined
- Mix in any add-ons. I used ¾ cup bittersweet chocolate chips & chopped toasted walnuts. More options in the Adaptations & Hacks section!
- Grease an 8×8 square pan with butter or olive oil or better still, line it with thick Aluminum foil (if you have thin foil, make 2 layers) such that at least 1” overhangs, so you can easily lift the blondie out of the pan once it’s cool
- Bake for 20-25 minutes until the centre is just set. Use a toothpick to check for doneness. Let cool completely on a wire rack, then remove and cut into 16 squares. Ta da!
ADAPTATIONS & HACKS
There are about a kajillion things you can do with these basic blondies. I’m going to start you guys off with some of my favourites and then let you become obsessed discover what you love. Also, feel free to use one or a combination of these – it’s YOUR blondie!
- ½ cup mixed chocolate chips – white, milk & bittersweet. Even better is to use chocolate chunks, which will be slightly melty when you eat the blondies warm. So good!
- ½ cup chopped nuts – I’m partial to walnuts & almonds. I always toast my nuts, cos it makes them even nuttier and complex. Highly recommended! Use this as a guide on how to toast nuts.
- ½ cup mixed dried berries (chopped) – my favourite is dried cranberries but cherries & raspberries are also great
- ½ – 1 cup Gems or m&m’s – ‘nuff said!
- ½ – 1 cup assorted candy bars, chopped – 5-star, Twix, Snickers, Mars are all fantastic. Sending lots of good kitchen karma Sally’s way for this decadent-as-sin inspiration!