Tuesday, May 10, 2011


Back again with yet another sweet recipe. Please don't blame your weight gains on me. After reading a lot about blondies, I decided to try them the other day.

Blondies are the white version of brownies. Made with lots of white chocolate, this soft, dense, fudge cake kind of delicacy will be an absolute hit, specially with those people who do not like the brown color of chocolate and hence have an aversion towards brownies (weird, right? How can anyone just NOT like chocolate?)

The recipe I found also included chocolate chips, which I did not use. So this is my adaptation without a trace of chocolate. I will try adding almonds or walnuts next time I make blondies.



240 gm white chocolate (broken into pieces)
1/2 cup butter (at room temperature)
2 eggs
1/3 cup sugar
a pinch of vanilla powder
1 1/4 cup sifted flour
3/4 tsp salt

Boil water in a saucepan. Reduce heat to a simmer. Place a heatproof bowl over simmering water; the water should not touch the bowl. Put white chocolate and butter in the bowl and melt, stirring occasionally until completely melted. Remove bowl as soon as melted.

Preheat oven at 180 C/ 350 F.

In another bowl, beat eggs until foamy. Keeping the mixer on, add sugar gradually and beat to mix. Drizzle in the melted white chocolate. Mix flour and salt. Fold in the egg mixture with a light hand. If using chocolate chips, fold them in at this point.

Pour mixture in a greased baking pan (9 inch square pan or equivalent). Bake for 20 - 25 minutes or until a skewer inserted comes out clean. Tasty when served warm, tastier when allowed to rest overnight.

Happy Baking !!!

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