I am so sorry for the lack of posts recently! My hiatus over the last couple of weeks has been down to being really busy at work, as well as a last-minute trip abroad to visit family. Please accept my profuse apologies in the form of this recipe, which I think (I’m pretty sure) you’ll enjoy.
Blondies, for those of you unfamiliar with them, are a white chocolate version of brownies. The pecans prevent them from tasting too sickly-sweet and also give them a pleasantly crunchy texture. When melting the chocolate, I would recommend leaving the butter out of the bain-marie until the chocolate has gotten well on its way to melted, otherwise the butter will melt very quickly and may start to burn if the temperature is not quite right.
This recipe is from The Hummingbird Bakery Cookbook and makes about 12 pieces.
150g white chocolate, broken into pieces
125g unsalted butter
150g caster sugar
1 ½ tsp vanilla extract
200g plain flour
a pinch of salt
120g pecan nuts, chopped
Preheat the oven to 170°C. Line a 33 x 23 x 5cm baking tray with greaseproof paper.
Put the chocolate and butter in a heatproof bowl over a bain-marie. Leave until they have melted together to form a smooth mixture.
Remove from heat and add the sugar, stirring until well incorporated. Add the eggs and vanilla extract and stir briskly. The mixture may look like it is starting to split – don’t worry; this is normal. Add the flour, salt and pecan nuts and stir until distributed evenly throughout the mix.
Spoon the mixture into the baking tray and bake for 35-40 minutes, or until golden brown and the centre is still soft. Leave to cool completely and cut into squares.