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.
Units
Ingredients
- 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
Instructions
- 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.
Heather says
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?
Jen Yu says
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).
Daily Spud says
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 🙂 )
Heather says
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?
Daily Spud says
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 🙂 )
Lola says
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?
Kim, Ordinary Recipes Made Gourmet says
I absolutely LOVE LOVE LOVE white chocolate, send over a piece will ya?
Aran says
these must be sooo good!
Lola says
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?
Kim, Ordinary Recipes Made Gourmet says
I absolutely LOVE LOVE LOVE white chocolate, send over a piece will ya?
ingrid says
Can’t wait to you hit on the fudgy ones as that’s where I camp out at!
~ingrid
Aran says
these must be sooo good!
ingrid says
Can’t wait to you hit on the fudgy ones as that’s where I camp out at!
~ingrid
Angela says
I’m picturing eating one of these blondie squares with a cup of espresso. These look absolutely delicious. Thanks for sharing!
Angela says
I’m picturing eating one of these blondie squares with a cup of espresso. These look absolutely delicious. Thanks for sharing!