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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
  • 1/2 cups chocolate chopped white
  • 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 milk (or cream) (or cream)
  • 2 eggs
  • 1/2 cups evaporated cane sugar
  • 1/2 cups chestnut puree
  • 1 teaspoon vanilla extract


  1. Put the oven rack in the middle position and pre-heat to 350 degrees F. Grease a 9x9 baking pan.
  2. 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.
  3. Whisk the flour and baking powder together in a medium bowl.
  4. 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.
  5. 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.
  6. Bake until the blondie is mostly set, around 20 minutes then cool in the pan on a rack.