Saturday, 26 July 2014


I will admit that my last blondie recipe (strawberry blondes) wasn’t really a blondie, delicious nonetheless, but not really a blondie. It didn’t have the density, that chewiness that blondies have. I will also admit that I thought blondies were called that because they used white chocolate and after eating quite a lot of them on my coffee break at uni and researching, I realised its because of the soft brown sugar. Weird how you use a darker sugar and it gets called a lighter name (my excuse for not knowing).  So this recipe is all about capturing that. It’s a blondie recipe at its simplest, the only addition being a browning of the butter to give an even deeper, richer flavour.  

125g butter
200g soft light brown sugar
1 egg
1 tsp vanilla extract
150g flour
A splash of milk (if necessary)

Makes 8 

Preheat oven to fan160/180c/4.
Line and grease a 8x8 brownie tin.

Melt the butter in a saucepan and leave to simmer for a good few minutes once fully melted. When the butter is properly bubbly keep an eye on the colour and smell, when it starts to ripple brown when stirred, and smell slightly nutty, remove from the heat. Pour the butter into a mixing bowl then add the sugar. Stir together well until smooth. Add the egg and vanilla and give another mix. Finally, add the flour. Beat well until you have a thick, almost sticky batter. It should be like this, but if it is too stiff add a little splash of milk to loosen. Pour the mixture into the tin and even out.

Bake for 20-25 minutes until the top is cracked looking but you can feel the blondie still has a firm squidgy-ness (the density is what you want). Leave to cool in the tin before removing and cutting one way 4 times, and the other way 2, so that you have 8 strips. These go perfectly with a coffee. 

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