These blondies are addictive. They are double chocolate blondies, and if that wasn’t enough, these are the easiest ones to make. They are chewy, with a crusty top, with chunks of white and milk chocolate in every bite. These are perfect.
Blondies are like the cousins of brownies, similar in every way, except that they don’t have cocoa in them. But these have loads of chocolate in them, so you really aren’t missing out on anything. If you still want to go all chocolate, check this recipe for fudge brownies I posted earlier. If you want to go more with peanut butter and white chocolate or banoffee blondies check this and this recipe from my old blog
What kind of brownies or blondies person are you? Fudgy, chewy? I can never decide and with this recipe, I didn’t really have to pick. They were chewy and all the melted chunks of chocolate made them fudgy. Best of both worlds.
To make these blondies I’ve used white chocolate and milk chocolate. Feel free to substitute with dark or semisweet, or even peanut butter chips will work just as great. I used bars of chocolate, which I roughly cut with a knife, so I ended with uneven bits of chocolate, just right for these blondies.
Adapted from The Complete Magnolia Bakery Cookbook
170 gms/1 1/2 sticks unsalted butter, softened
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 1 /2 cups flour
1 tsp baking powder
1/2 cup white chocolate, roughly chopped
1/2 cup milk chocolate roughly chopped
- Start by preheating the oven to 180 C. Grease and line a medium-sized rectangular cake pan.
- In a large bowl, put the butter and sugar. Using an electric beater, beat the butter and sugar until it forms a smooth mixture.
- Add the eggs, one by one, beating till just incorporated. Then add in the vanilla, beating till just mixed.
- Add the flour and baking powder and mix till you have a smooth mixture.
- At this point, you may end up with a slightly thick batter. So you are right on track.
- Add the chopped chocolates and using a spatula, gently mix them into the batter.
- Spread the batter into your prepared cake tin, using a spatula or flat knife to smoothen the batter into the tin.
- Bake the blondies in the preheated oven for about 35 minutes. You can turn off the oven when a toothpick inserted into the centre of the oven comes out with moist crumbs. Do not overbake the blondies
- Let the blondies cool down completely before you slice the into squares