Who ever coined the phrase “blonds have more fun” was definitely on to something. Don’t get me wrong, I can’t resist a luscious dark brownie, but I’ve always had a soft spot for the golden allure of a blondie.
For those of you who are thinking that these fairer variants of the brownie lack sophistication, I have news for you… With a little white chocolate and chestnut they can be just as complex, with rich buttery caramel notes and layers of earthy sweetness will take your taste buds for a ride you won’t soon forget.
But all that is really beside the point. Blondies and brownies like other baked goods, have followers that tend to fit in two camps. In one, you have the people that want dense fudgey ones with very little air, and then there are those that believe that a blondie is a cake and should therefore be light and full of air.
I’m not going to choose sides since I like them both ways, but this version is for those of you that like a moist cakey brownie. I was originally going for fudgey, but this first attempt landed squarely in the cakey camp. I’m throwing this out there anyway because I’m really in love with the flavours. For a more fudgey result, I’m thinking more sugar, more chestnut, less flour and no baking powder. I’d love to hear your thoughts in the comments.
2 Tbs butter
1/2 C chopped white chocolate1/2 C flour
1/2 tsp baking powder1/4 C milk or cream
2 eggs
1/2 C sugar
1/2 C chestnut puree
1 tsp vanilla
Put the oven rack in the middle position and pre-heat to 350 degrees F. Grease a 9×9 baking pan.
Put the butter and white chocolate in a microwave safe bowl and microwave on low until it’s half melted (about 20-30 seconds). Remove from the microwave and stir until the remaining chunks melt. If it still has chunks, put it back for just a bit, being careful not to let it burn.
Whisk the flour and baking powder together in a medium bowl.
Put the milk eggs, sugar, chestnut puree and vanilla into the bowl of a food processor and blitz until the mixture is smooth and creamy without any bits of chestnut remaining. Add the melted white chocolate mixture and process until combined.
Pour the liquid mixture into the bowl with the flour and use a rubber spatula to fold together until just combined (it’s okay if there are still a few lumps of flour). Transfer to the greased baking dish and put it in the oven.
Bake until the blondie is mostly set, around 20 minutes then cool in the pan on a rack.
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{ 18 comments }
I never made blondie, I am not even sure wether I ever had it before. I might like it because it’s sounds delicious with chestnut puree.
Cheers,
elra
Well, I’ve never been known to refuse a home-baked goodie, so fudgey or cakey are both fine by me!
I think in weights, so I’m not quite sure how much half a cup of chopped white would be, but for a more fudgey result I’d push it more to the 300g mark. Brown sugar instead of white. Less flour. Good luck with the experimentation!
MMMMMMMMMMMMMMMMMM…….What else can I say????
I definitely prefer a blondie to a brownie. Always have. And, I think a blondie should not be too fudgy. What you have looks great!
I can get chestnut puree in Switzerland very easily and my hubby likes white chocolate. Gotta try your recipe. Thanks
Very intriguing combination of white chocolate and chestnut. Great recipe!
I love a good blonde brownie when I can try one! This sounds like something I will have to try…
I have to admit to loving blondies more than brownies. You have a beautiful site. I finally made it over here after reading about you on Mark’s blog (Manggy).
I prefer my brownies/blondies with a little of both texture: cakey top and edges and squidgy interiors. I can only imagine how the earthy chestnut tastes against a backdrop of white chocolate. Ooh, I bet it would be great with a little dollop of whipped cream, or a spoonful of dulce de leche and crunchy Maldon.
…I’m getting my late afternoon munchies, aren’t I?
I can go either cakey or fudgey. The chestnut is definitely an interesting addition here (even more curious, though, was a recipe I came across lately for a blondie that involved chickpeas – I guess anything is fair game in the world of blondies
)
Ever heard of a chocoholic that didn’t have knowledge of the existence of blondie? Here I am, pleading guilty. Community service entails I make 3 batches a day and serve the family without touching a single chunk (but I do get to lick the bowl clean).
Once rehabilitated at Choc Addiction Anonymous, I will partay hard and long with my stash of beguiling blondie ALL TO MYSELF!
Ciao and thanks for sharing. I want to participate in “Dinner and a Movie,” may I?
I absolutely LOVE LOVE LOVE white chocolate, send over a piece will ya?
these must be sooo good!
Can’t wait to you hit on the fudgy ones as that’s where I camp out at!
~ingrid
I’m picturing eating one of these blondie squares with a cup of espresso. These look absolutely delicious. Thanks for sharing!
The white chocolate and chestnut combo sounds good!
He snaps (photos), He cooks, He bakes.
All done well!
I tried the recipe last night- it turned out really well, except I used wholemeal flour, evaporated cane juice powder instead of flour and sugar and doubled the amount of chestnut puree! It came out of the oven deliciously moist and fudgey… I’m thinking next time I’ll add chopped up white chocolate bits to the flour mix.
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