So what is a blondie. While it is a hair colour that is not the kind of blondie I am refering to. Blondies are suppose to be brownies without the chocolate. I’ve seen quite a few recipes that are weighed in grams boasting white chocolate blondies… but that still contains chocolate. I like my blondies chocolate free with chocolate chips (shh…) so I dug out a recipe measured out in cups and did my best to translate it into something I could weight out on the scales.
- 115g unsalted butter, melted
- 230g light-brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- pinch of salt
- 350g plain flour
- 230g toffee bits (toffee popettes cut in quarters)
Preheat oven to 180oC. Line bottom and sides of an 8-inch square baking pan with grease-proof paper, with a bit of an overhang on two sides. Grease the paper (this should stop the paper from sticking to the cake) and set aside.
In a mixing bowl, cream butter and sugar until smooth.
Beat in eggs, vanilla, and salt.
With mixer on low speed, add flour, and beat until combined.
Stir in toffee bits by hand.
Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes.
Remove from oven; cool completely in pan.
Grasping the grease-proof paper, lift cake from pan. Peel off paper.
cut it up and Store blondies in an airtight container at room temperature up to 5 days.
Why not try: changing the toffee bits for other tasty additions like chocolate chips or dates.
Last updated: 11/01/2017