Brownies' just as tasty or maybe even tastier cousin: blondies! Great for any party or get together.
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
What you'll need
- 150 grams of White Chocolate
- 110 grams of Butter
- 180 grams of Granulated Sugar
- 1 teaspoon of Vanilla Extract
- 110 grams of Flour
- 3 Eggs*
*Make sure this ingredient is at room temperature.
What you'll need
- Heat Proof Bowl
- Silicone Spatula
- Brownie Pan (22,5 cm × 22,5 cm × 5 cm)
- Baking Paper
- Pasty Brush
- Optional: Small Boiling Pot*
- Optional: Balloon Whisk**
*Only necessary if you choose to melt the chocolate and butter au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.
**You can just use the silicone spatula to stir everything together, but the balloon whisk might make it easier.
- Preheat your oven to 180 degrees Celsius and prepare your brownie pan by brushing some butter into it and then placing baking paper in it.
NOTE: Make sure the baking paper comes up higher than the blondie batter will.
- Melt the butter and chocolate in a heat proof bowl above a saucepan with a small layer of water, on medium heat. Stir until the butter and chocolate are fully melted and fell combined.
- Use a whisk to mix in the sugar, then the vanilla extract and then add in the eggs one by one. Next sift the flour and mix that through as well.
- Bake the blondies for 20 to 25 minutes at 180 degrees Celsius.
- Let them cool completely.
- Cut them into any shapes or size you'd like.
NOTE: Use cookie cutters to create nice shapes, such as hearts or stars.
- Mix some chopped nuts or chocolate through the batter before baking.
- Once baked, while the blondies are still in the pan cover them with some chocolate ganache and add 50 grams of chopped chocolate, any flavour you'd like, on top.