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 tablespoons cultured unsalted butter
- ½ cups chocolate chopped white
- ½ cups flour
- ½ teaspoon baking powder
- ¼ milk (or cream) (or cream)
- 2 eggs
- ½ cups evaporated cane sugar
- ½ cups chestnut puree
- 1 teaspoon vanilla extract
- Put the oven rack in the middle position and pre-heat to 350 degrees F. Grease a 9x9 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.