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White Chocolate Chestnut Blondie

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,
Course Dessert
Cuisine American
Level Beginner
Main Ingredient Flour
Diet Pescatarian, Vegetarian


  • 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.