Now you really will be wondering what happened to the savoury cook I used to be.    Ginger cake, blueberry muffins and now blondies.   What is going on here?   Well, I am sure the savoury food will return soon – I do actually have  plans to make a few new things this week and I am making a lot of savoury meals – they just happen to be dishes I’ve already posted about in the past.  Samosas, chicken curries, fajitas.   All with extra chillies in to try and shift this little baby,  but so far it’s not working.  Never mind, back to blondies.   I don’t think I’d heard of blondies until I began food blogging and saw them on other blogs.  I had assumed that a blondie was just a brownie but made with white chocolate instead of cocoa and dark or milk chocolate.   After a little research,  it seems that in fact, blondies do not have to contain any chocolate at all and get their flavour from the brown sugar that is used to make them.   As they look like brownies but are lighter in colour, they get the name blondies.   Well, blondies may not need to contain any chocolate, but most do and I decided whatever recipe I used, white chocolate chips were going to go in them.  The recipe I used in the end was adapted from Simply Recipes, which actually used butterscotch chips instead of chocolate chips.

I am linking these to Alpha Bakes, which is run by The More Than Occasional Baker and Caroline Makes.   This month Ros at The More Than Occasional Baker is the host and the letter is ‘B’. I am also linking to Sweets for a Saturday.

Ingredients – makes 9-16(depending on how big you slice them)

130g plain flour

200g soft brown sugar

110g butter

1 egg

1 tsp vanilla extract

1/2 tsp baking powder

1/8 tsp bicarbonate of soda

Pinch of salt

100g white chocolate, chopped into chips

How to Make Blondies

1. Melt the butter in the microwave or in a small pan.     Whisk in the sugar and vanilla.

2. Beat the egg lightly and then whisk it into the butter and sugar mixture.

3. Add the flour, baking powder, bicarbonate of soda, salt and chocolate chips.   Fold into the butter and sugar mixture.

4. Line a square tin (approx 8 x 8 inches) with baking parchment and pour in the mixture.   Bake in the oven at about 200c for 20 minutes.  If necessary bake for an extra five minutes.

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17 thoughts on “Blondies

  1. Your Blondies look lovely. How about trying a recipe with pineapple? It is meant to induce Labour. I ate loads when I was overdue and it seemed to do the trick – eventually. Good luck!

  2. I had also presumed that blondies were just the white chocolate cousin of the chocolate brownie so thanks for clearing that up for me. Your blondies look delicious. Did they have the same slightly gooey texture as a brownie?

  3. my roommate makes sth very similar called butterscotch brownies and for longest time we just couldnt agree on the name because I insisted brownies had to be well, brown, i.e. chocolate. hah! now I can tell her I’m right and they should be blondies.

  4. I’ve been seeing tons of blondie recipes recently and have been meaning to make some! I’m reading this before lunch and might not eat as healthy as I had planned…

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