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.