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.
Servings 12 servings
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)
Instructions
- 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.