New York Blondies

blondies

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Another cult recipe from my New York Cult Recipes book! I had never made blondies before, brownies yes but blondies no so I was intrigued by this recipe. Its basically like make brownies but you swap dark chocolate for white. The result was delicious! I will definitely be looking out for more blondie recipes to try out.

Blondies

  • 150g unsalted butter
  • 80ml sunflower oil
  • 300g demerara sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 300g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 70g white chocolate, chopped
  • 100g pecans, chopped ( I only used 50g of pecans and 100g of white chocolate)

Preheat the oven to 180C. In a saucepan, melt the butter over low heat and whisk vigorously for a few minutes with the oil, sugar, eggs and vanilla. Remove from the heat. Combine the flour, baking powder, salt, white chocolate and pecans, then stir in the butter mixture.

Butter and flour a 24cm square cake tin. Pour the batter into the tin. With a wet hand, flatten and smooth the surface. ( Note: I used a smaller tin to produce chunkier blondies and smoothed with the back of a spoon which made the top of the blondies more textured and rough.) Bake for about 30 minutes. The cake should be fairly firm to the touch. Allow to cool, then cut into even-sized squares.

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