An easy, moist blondie – a brownie made with white chocolate. I have added chopped pecans to this one, which I think suits the cake beautifully, but it can also be made without.
The cake takes no time to make, and it is a good idea to bake it the day before serving. It needs at least 2-3 hours in the fridge to set. Serve it on its own or with good vanilla ice cream and fresh berries – they pair wonderfully with the sweet cake. Try topping it with a rhubarb compote too.
Blondie Brownie – White Chocolate Brownie
Recipe for an easy blondie – a white chocolate brownie. Put the cake in the fridge once it has cooled slightly, ideally overnight, so that it sets. Do not take it out of the tin until it has been chilled for at least 2-3 hours.This recipe makes enough for a traybake tin of about 30×22 cm.
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Ingredients
- 200 g white chocolate
- 140 g butter
- 4 eggs
- 250 g sugar, preferably cane sugar
- 80 g plain flour
- 1 vanilla pod, seeds scraped out
- 1/2 tsp salt
- 100 g pecans, chopped (optional)
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Method
- Melt the butter in a saucepan and stir in the chocolate until melted and smooth.
- Whisk the eggs, sugar and vanilla seeds until pale, thick and fluffy.
- Sift the flour and salt into the egg mixture and fold in thoroughly.
- Fold in the butter and chocolate mixture – do this in a couple of additions – and finally stir in the nuts.
- Pour the batter into a traybake tin lined with baking parchment and bake in a preheated oven at 175°C (conventional, top and bottom heat) for about 30-35 minutes.
- Let the cake cool slightly before putting it in the fridge, ideally overnight or for at least 2-3 hours, until it has set. Do not take the cake out of the tin until it has been chilled.
- Serve the cake on its own, or with good vanilla ice cream and fresh berries.
Nutrition
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Hej! Jeg har prøvet at lave denne kage 2 gange, men hver gang er det mislykkedes. Jeg ved ikke helt hvad jeg gør forkert.
Hver gang har den fået en hård mørk skorpe på toppen, og er helt ubagt og skummet indeni. Første gang bagte jeg på 175 grader ca 30 min. Den var alt for bagt udenpå og meget skummet indeni. Anden gang prøvede jeg at sætte den på ca 150 grader, hvis nu min ovn varmer ekstra. Men det samme skete igen. Havde den på traditionel ovn, ikke varmluft og har fulgt opskriften præcis mht mål osv. Har du bud på hvad jeg måske gør galt? Vil nemlig så gerne lykkedes med den
Hej Mille
Uhhh det har jeg ikke hørt før – det lyder mærkeligt.
Min første tanke er, om du husker at stille kagen på køl?
En blondie kage har aller bedst af at stå en nat på køl – den skal have kulde for at den sætter sig 🙂
Så hvis du blot lader den stå på køkkenbordet, så tror jeg det er der fejlen er 🙂
Warm wishes, Dianna
Jeg oplever desværre også, at kagen er flydende i midten og brun skorpe på toppen. Skal der virkelig kun 80 gram mel i?
Hej Sisse
Ja melmængden er god nok 🙂
Ovne varmer naturligvis forskelligt, men den burde absolut ikke være flydende.
Husker du at sætte den på køl bagefter? En blondie skal stå på køl for at sætte sig 🙂
Warm wishes, Dianna
Kan den fryses og tages op når den skal bruges
Hej Camilla
Den kan sagtens fryses ja 🙂
Warm wishes, Dianna
FANTASTISK kage
Tusind tak Tina, hvor er det dejligt at høre:)
Warm wishes, Dianna