Blondies

Everyone knows brownies, but who has tasted blondies? Blondies are brownies’ blond siblings, baked with white chocolate and pecan nuts instead. They are miraculously simple and quick to bake, and totally irresistible! I got the recipe from a book called “New York - les recettes culte” that I bought last May when visiting France. I highly recommend the book! The only thing I changed here was the amount of sugar - I’m not a big fan of overly sweet stuff, and even with this new reduced sugar amount, they are quite on the sweet side… For a non-dairy version, opt for margarine instead of butter and look for white chocolate made with rice milk.

Dry ingredients:

• 300g wheat flour


• 2 tsp baking powder


• ½ tsp salt (again, if you’re using salted butter, you’ll need less salt)


• 80g white chocolate (or even 100g)


• 100g pecan nuts

Liquid ingredients:

• 150g butter


• 8cl neutral tasting oil (sunflower or such)


• 250g sugar (I use a mixture of brown and white) + 2 tsp vanilla sugar


• 2 eggs

Set your oven to 190 Celsius. Start by combining all dry ingredients in a baking bowl. Then melt the butter in a pan, set aside and pour the oil in. Mix well, then add sugar and eggs and beat for two minutes or so. Pour the liquid mixture over the dry mixture, mix thoroughly, pour the batter on an oven pan covered with a baking sheet - mine is 24cm wide and 30cm long, but that’s a bit too big - a square 24cm pan would be ideal. Bake for 20-25 minutes or until nicely brown and evenly cooked. Let them cool before cutting them into squares.

Blondies taste excellent with coffee at any time of the day - and what’s more amazing: they stay fresh and crunchy for days and days! Having some guests over next weekend? No problem, bake some blondies, enjoy them during the week and you will still have them fresh and ready for the weekend! If you can resist eating them all, that is...