A real family favorite, and a winner everytime! I make this often, it’s my brothers traybake of choice and you can see why!!
Gorgeously gooey on the inside (like a brownie) but crisp and crunchy on the outside (like a cookie) you really can’t go wrong.
Great for a quick teatime treat or tarted up with berries and clotted cream (maybe even a cheecky chocolate sauce) makes an amazing dessert.
Remember to take the blondie out before you think its ready- you really want a nice amount of goo in the middle 🙂
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Blondie
2 1/4 cups plain flour
250g softened salted butter
1 cup granulated sugar
1/2 cup muscuvado sugar (light or dark- dark gives a deeper, richer flavour. Better for adults!)
1 tsp (level) baking powder
1 tsp flaky sea salt or 1/2 tsp of table salt
2 tsp vanilla extract
2 large eggs
white, dark and milk chocolate chunks – as many as physically possible!!
Preheat your oven to 170’c. Prepare a 8 by 8 inch square tin (or any that the mix will fit in!) To prepare your tin butter and line with greaseproof paper.
Cream the butter with both sugars until light and fluffy. Add in the vanilla and 1 egg, beat again to incorporate. Then add the other egg (if the mixture looks like its seperating a bit DON’T PANIC, just add a bit of flour and it will come back to being a lovely mix.)
Sift the flour, baking powder and salt in 2 stages into the mix and fold in- at this point you don’t want to overmix it as it will build up the gluten in the flour making the end result tough.
Put 1 tblsp of flour into the chocolate chunks and stir to coat each piece then add this to the mix and fold through again- don’t skip this step, coating the chocolate in flour suspends them in the mix and prevents them from sinking to the bottom during baking 🙂
Now its time to bake, your only 30 mins away from heaven!!
Bake in the middle shelf turning about 15mins into cooking. You will want to check the blondie after 25 mins, what your looking for is a crust to have formed ontop but underneath wants to be quite squiggy!! Leave to cool in the tray before cutting into squares, circles, triangles, whatever your heart desires!
Tips:
You can make these by hand or in a food mixer, but if you do it by hand make sure the butter is very soft. Ideally left out overnight.
I like to use bars of chocolate and cut them myself so i can cut them into sizable chucks, but you can use the bags of chunks or chips. Or try adding any of your favorite chocolate sweets- fudge, caramel, rolos, smarties, maltesers, anything goes!!!
HOpe you enjoy this
xxxx
Hun With An Oven 