What’s a blondie? Glad you asked! Blondie’s are the ‘blonde’ equivalent of the chocolate brownie and just like their brunette cousin they exude equally enticing qualities; rich, fudgy, molten, dense, sticky and unbelievably delicious. The only real distinguishing factor between the two is the lack of cocoa in the blondie recipe that results in a fair, pale, almost albino version of brownie, hence the expression blondie.
I first discovered the sheer deliciousness of blondie’s a year ago when faced with a deep yearning for brownies late one evening. A search of the kitchen pantry revealed a severe shortage of cocoa and chocolate and in a last ditch attempt to sooth my nocturnal sweet craving I scoured my favourite food blogs in the hope a similar recipe could be conjured up. I struck gold when thanks to one of my favourite bloggers I discovered the delights of the blondie. After a little mixing of melted butter, sugar, eggs, vanilla and flour I had the blondie base that I could add any little delicious extra too. So far my blondie adventures have included butterscotch buttons, white chocolate chips, flaked almonds and today’s incarnation is most definitely my favourite, raspberry and dark chocolate.
Blondies are certainly not an everyday occurrence at our house but when we do have a sweet craving they sure do hit the spot. For morning tea today, Grace and I sat upon our favourite rug on the living room floor and enjoyed our balanced morning tea of fresh strawberries, sultanas and of course a raspberry and chocolate brownie followed by a sugar fuelled walk to the park.
The blondie recipe begins with placing melted butter and brown sugar into a large mixing bowl and whisking until combined.
An egg and drizzle of vanilla extract is added and whisked again until combined.
The flour and pinch of salt is then added and mixed together using a spatula.
The raspberries and chocolate are then folded through gently and the mixture is poured into a lined oven tray.
Using a spatula gently spread the blondie mixture to the corners of the oven tray and flatten evenly.
Place the blondie into a preheated 180°C oven and cook for 20 to 25 minutes or until the blondie is golden and cooked. The blondie (just like a brownie) should still be a little gooey in the centre.
Remove the blondie from the oven and allow to cool for a few minutes before removing from the tin to cool completely. To serve, slice into pieces.
Raspberry and chocolate blondies
Adapted from Smitten Kitchen
125 grams butter, melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup plain flour
1 cup raspberries
100 grams chocolate chips (or chocolate bar cut into pieces)
Preheat oven to 180°C (350°F). Line a 20 x 25 cm pan with baking paper.
In a large mixing bowl combine melted butter and brown sugar and stir to combine. Add egg and vanilla and stir to combine. Add flour and salt and stir to combine. Fold through raspberries and chocolate.
Pour into prepared pan and using a spatula spread into the corners of the pan and smooth the top.
Bake for 20-25 minutes, or until golden and just set. The blondies are delicious when still a little gooey. Allow to cool before cutting into squares.
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