Thursday, March 26, 2015

White Chocolate & Walnut Blondies

My husband is allergic to chocolate. It's not to say he can't eat it, because he can, but too much and he gets a miserable headache. That said, I'm always looking for delicious desserts and sweets that are chocolate-free and there are few things more indulgent that a batch of Blondies. 

Bursting with walnut pieces and white chocolate chunks, this Blondies recipe isn't the gooey kind that you might be used to, but more of a cakey consistency, however they're completely delightful and the perfect compliment to a hot cup of espresso!

115g unsalted butter, plus extra for greasing
250g white chocolate (about 1 1/2 bars)
200g walnut pieces
2 eggs
115g soft brown sugar
115g self-rising flour

1. Preheat the oven to 180°C. Lightly grease an 18cm square cake tin with butter.

2. Roughly chop about 3/4 of the white chocolate and set aside.

3. Add the remaining white chocolate and the butter to a saucepan and melt gently over low heat, stirring to combine as needed. When the chocolate and butter are fully melted, give a final stir and set aside to cool. (You can use a double boiler or a glass bowl over a pan of boiling water if you prefer, but I find there's no need if you pay careful attention, stir occasionally and use low heat.) 

4. In a large mixing bowl, use a hand mixer or a stand mixer to beat the eggs and sugar together until well-mixed. Then add the cooled chocolate mixture, continuously beating until combined well.

5. Fold in the flour, chopped chocolate and the walnuts until well mixed and quite lumpy. It should be quite think and bumpy with the nuts and chocolate chunks, so don't be alarmed.

6. Pour the mixture into the prepared baking pan and smooth the surface as much as possible using a rubber spatula.

7. Bake at 180°C for 30 minutes or until just set. The Blondies should be a bit soft in the center when they're done. Cool the Blondies in the tin and slice before serving.

These White Chocolate & Walnut Blondies are delicious when they're still slightly warm, but they also keep nicely. Be sure to store them in a sealed container once they're cooled and they'll keep for about a week.

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