For a while I was apprehensive about blondies. A brownie without the rich chocolate flavour? They always appeared to me to lack the crumbly texture of the brownie, there was no dark chocolate in sight and just a little plain. This was until I tried the renowned blondies a friend makes. These were fudgy in the centre, crisp on top with a gooey centre with lots of white chocolate chunks spread throughout. I suddenly changed my opinion on the matter and realised that blondies were a great alternative to a classic brownie and are arguably more versatile.

Similar to brownies, you can make your blondies have the texture you’d like. Gooey in the centre and fudgy or light and airy. The one’s I made had a gooey centre with a crunchy top. A crunchy texture on top that gradually turns to a gooey soft centre as you sink your teeth into them.

White chocolate is a lot sweeter than the normal dark chocolate used in brownies. This means that when you’re mixing it up and adding your own flavours, it’s best for them to be not so sweet. Nuts of any kind make a great addition, a crunchy texture and a deeper flavour. Pistachios are perfect as they work very well with white chocolate. I also chose to mix in some dried cranberries. Not only do they provide a burst of fruitiness but they make the blondies taste suitably Christmassy.

It’s hard to imagine blondies taking over from the faithful brownie. However, they provide a gooey-er alternative that’s a little more versatile than it’s older sister – the brownie.

blondie

The Recipe – Makes 16

225g caster sugar
4 eggs
225g butter, melted. Plus butter for greasing
150g plain flour
225g white chocolate, chopped
100g pistachios, roughly chopped
50g dried cranberries

– Pre heat the oven to 180 degrees. Grease and line a 20cm square tin with baking paper.
– In a bowl, beat together the sugar and eggs until light and fluffy.
– Slowly add the melted butter, mixing in-between additions.
– Fold in the flour gently until all combined.
– Add 175g of the white chocolate, 75g of the pistachios and most of the dried cranberries.
– Fold everything together, then pour into the tin and bake for 35 minutes.
– Leave to cool in the tin.
– Once cooled, slice into pieces whatever size you’d like!
– Melt the remaining white chocolate and drizzle all over the top of the blondies.
– Sprinkle over the remaining pistachios and cranberries.