Since baking my first batch of blondies I’ve been looking at alternative recipes and methods. Some use white chocolate and nuts, some use neither ingredients. Many methods I’ve read are based around a brown butter. This means heating the butter until boiling whilst constantly whisking. You continue with this process until the butter browns and gives off a nutty aroma. Not only does this make the blondies extremely gooey but it provides a rich caramel flavour.
The blondies created from this recipe are a stark contrast from the previous batch I made. These are much gooier and richer – less like cakey brownies. The outside cracks as you cut through to reveal the caramel layer before reaching the Nutella layer.
The sea salt gives the blondies a smokey flavour to take away the rich sweetness. Despite saying this you can only eat a small portion at a time. A small square of blondie with a coffee will keep your sweet tooth satisfied for the whole day!
400g light brown sugar
1 tbsp. vanilla extract
256g plain flour
1 1/2 tsp baking powder
1/4 tsp smoked sea salt + extra for topping
Handful chocolate chips
Drop of milk
16 tbsp. Nutella
– Pre heat the oven to 170 degrees celsius. Grease and line a square tin with greaseproof paper.
– Melt the butter in a pan over a medium heat. Whisk constantly. After a few minutes the butter will begin to brown.
– When it begins to give off a nutty aroma take it off the heat. Pour it into a shallow bowl and leave to cool for 10 minutes.
– In a bowl put the sugar and butter and mix until combined. Beat in the eggs and vanilla until creamy. Add the flour, baking powder and salt.
– Mix all together. Fold in the chocolate chips.
– Add a few drops of milk to loosen the mixture.
– Pour half the mixture into the tin.
– Drop spoonfuls of Nutella and spread over the top of the batter.
– Pour over the remaining mixture.
– Bake for 30 minutes.
– Sprinkle with the salt.
– Leave to cool then slice into chunks.