Blondie

Blondie

Better than a brownie?

Sometimes, brownies are called “blondies”. They’re made without cocoa and aim for a rich vanilla taste rather than a dark chocolate flavor.

Ingredients

• 180g Butter
• 3 Eggs
• 2 cups self-raising flour
• 2 tsp Vanilla essence
• 1 cup macadamia nuts
• 250g white chocolate
• 1 splash Kahlua (optional)
• 1 cups Caster sugar

Step 1

Oven (fan-forced) to 170°C

Step 2

Melt butter in sauté pan over low- medium heat, remove the pan from heat.

Step 3

Stir in sugar, eggs, flour, and vanilla, Kahlua (optional) mixing well.

Step 4

Stir through chocolate pieces and macadamia nuts, and spread the mixture evenly over the pan.

Step 5

Bake for 30 minutes (no lid). Blondies will seem quite soft but will firm on cooling.

Step 6

Remove from oven and let Blondie set for 20 minutes in Sauté Pan. Run a spatula around the edge, invert onto a splatter guard, and allow to cool for a further 5 minutes on cooling racks.

Step 7

Cut into pieces and serve, lightly dust with icing sugar, and serve warm with vanilla 
ice cream and raspberries if desired.

Chef’s Tips

To serve immediately – Use Egg Flip to cut wedges of Blondie, which will be soft in the centre. Add raspberries into the mix for a different, fresh flavour.

Blondie

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 180g Butter
• 3 Eggs
• 2 cups Self-raising flour
• 2 tsp Vanilla essence
• 1 cup Macadamia nuts
• 250g White chocolate
• 1 Splash Kahlua (optional)
• 1 cup Caster sugar

Method

 

1. Oven (fan-forced) to 170°C
2. Melt butter in sauté pan over low- medium heat, remove pan from heat.
3. Stir in sugar, eggs, flour and vanilla, Kahlua (optional) mixing well.
4. Stir through chocolate pieces and macadamia nuts, spread mixture evenly over pan.
5. Bake for 30 minutes (no lid). Blondies will seem quite soft, but will firm on cooling.
6. Remove from oven and let Blondie set for 20 minutes in Sauté Pan. Run spatula around edge, invert onto a splatter guard and allow to cool for a further 5 minutes on cooling racks
7. Cut into pieces and serve, lightly dust with icing sugar and serve warm with vanilla 
ice-cream and raspberries if desired.

Notes

To serve immediately – Use Egg Flip to cut wedges of Blondie, which will be soft in the centre. Add raspberries into the mix for a different, fresh flavour.