If you’ve been keeping up with The Foodie Diaries, you’ll know that blondies are fast displacing brownies as our favourite bake at Casa Mehra.
Rich in scent, blondies luxuriate with a caramelly magic courtesy the brown sugar with which they are baked. I’m partial to using only dark demarara sugar for its rich intensity of flavour; although you can use light brown sugar if you prefer, or even a combination of dark and light brown sugar.
My go-to (not-so-secret-anymore) recipe sets itself with several other nuances. A dash of cornflour and an extra yolk ensures each piece strikes the perfect balance between chewy and gloriously-goeey, while a heavy splash of the best quality vanilla extract floods our kitchen with the most inviting aromas even before we’ve removed the blondies from the oven. You have to be generous with your chocolate chips too, they do after all add copious levels of craveability to these unassuming little numbers!
Just be sure not to over-bake your blondies, instead taking them from out from the oven when the centre still has a slight wobble. Getting the timing right – as you will discover – makes all the difference between a passably-good batch and a memorably-marvellous one, with the softest most tender crumb to accompany your cuppa coffee!
- ½ cup unsalted butter
- ¾ cup + 2 tbsp brown sugar (I use dark Demarara sugar from Sprig; however, you can use light brown sugar or even a combination of both dark and light brown sugar)
- 1 cup all-purpose flour
- 1 tsp cornflour
- 1 egg + 1 egg yolk
- 1½ tsp vanilla extract (I use Sprig’s Natural Bourbon Vanilla Extract)
- ½ tsp baking powder
- Pinch of sea salt + more for sprinkling
- 1 cup chocolate chips (I use Bean to Buttons from Bean to Chocolatier)
- Melt the butter in a wide-bottomed pan. Set aside to cool.
- Pre-heat your oven to 175°C and prepare an 8×8 inch baking pan, lining and greasing it with parchment paper. I like to place the parchment paper such that it is pressed against the sides of the pan, with some excess parchment hanging out over the edges. This ‘parchment sling’ makes it easier to remove the blondies later!
- Sift the flour into a bowl. Whisk in the baking powder, cornflour and sea salt and mix well. Set aside.
- Once the melted butter has cooled, beat the brown sugar and melted butter together until it is well mixed and fluffy. Beat in the egg, egg yolk and vanilla extract until the mixture is light and evenly mixed (use a hand mixer if you have one).
- Stir in the dry ingredients, gently folding them in until no visible streaks of flour remain. Gently fold in ¾ cup of chocolate chips, reserving the rest to add in later.
- Pour the batter into your prepared tin and press down gently with a rubber spatula/ offset spatula. Add the remaining chocolate chips and gently press down.
- Pop the blondies into bake for 17 – 22 minutes (baking times vary from oven to oven). Remove them from the oven when they look *almost done*. The edges will have browned, but the centre will look a tad underdone (with a slight wobble). Be careful not to over-bake in the oven, as if you do, your blondies will be less moist, instead becoming hard. No one wants over-baked blondies!
- Let the blondies completely cool down on a wire rack before slicing them generously and serving. Preferably with a hot cup of coffee to dunk in!
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries