Blondies with White Chocolate and Pecan Nuts

This recipe makes delicious chocolaty, nutty blondies. You probably know what blondies are but in case you don’t, they are basically brownies with no cocoa powder. Like brownies they normally include chocolate but white chocolate is commonly used in blondies though some recipes do use milk or plain chocolate. In my opinion, blondies and brownies are like a cross between a cake and a cookie so if you’re unsure whether to bake a cake or some cookies then blondies would be a good bet.

These blondies are one of my favourite after dinner treats and my family also love them. They practically take hardly any time to prepare so perfect if you need a quick recipe that won't take up too much of your time. These blondies are so easy to prepare, you could make them with your eyes closed but please do not try that, just take my word for it.

Ingredients for Blondies with White Chocolate and Pecan Nuts

• 275g plain flour
• ½ teaspoon baking powder
• 1 teaspoon cornflour (corn-starch)
• ½ teaspoon salt
• ½ teaspoon bicarbonate soda (baking soda)
• 2 large eggs
• 2 teaspoon vanilla extract
• 190g unsalted butter
• 200g soft brown sugar
• 100g granulated sugar
• 90g white chocolate
• 100g chopped pecans

How to Make Blondies with White Chocolate and Pecan Nuts

1. Preheat the oven to gas mark 4/350^oF/180^oC and line a rectangle baking tin which measures approximately 13 x 9 inches. To a bowl, add and whisk the flour, baking powder, corn flour, salt and bicarbonate soda then set aside. In another bowl whisk together the eggs and vanilla extract and also set aside.

2. In a microwaveable bowl, melt the butter in 40 second increments. You can also melt the butter in a saucepan (see recipe tips below). To the melted butter add the soft brown sugar and granulated sugar and whisk together until smooth and lump free. Add the eggs with the vanilla extract and continue to mix until well combined. Add the white chocolate and the chopped pecans and mix them in well.

3. Add the dry ingredients and combine everything together until all the ingredients are well incorporated then transfer the mixture to the lined baking tin and bake for 30 - 35 minutes. Once baked, allow to cool completely before removing from the tray and cutting.

Recipe Tips

• You’ll need 3 bowls for the recipe. 1 larger bowl for the dry ingredients, 1 small bowl for the wet ingredients and 1 mixing bowl to mix all the ingredients together.
• The butter will need to be melted. I usually melt the butter in the microwave but it can be melted in a saucepan. If melting in a saucepan then melt very gently on a low heat and try and avoid the butter going brown.
• I love my blondies to be on the thinner side but if you prefer thicker blondies then you can use a smaller baking tin such as a 9 x 9 inch.
• Once the blondies have baked, ensure they are completely cooled before you attempt to cut them. They will be very delicate while they are warm and will break up if not allowed to completely cool.

Nutrition

Calories	Fat	Saturates	Carbs
340kcal	17.7g	8.4g	41.3g
Sugars	Fibre	Protein	Salt
27.4g	1.3g	4.1g	0.29g

Storage

These blondies can be stored at room temperature in an airtight container for up to 5 days.

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