Wednesday, 28 September 2011

White Chocolate Blondies

For someone who makes a LOT of brownies, this is one thing I had never tried before. Intrigued by the idea of a 'white' brownie, I thought I'd give it a go. There are many variations on the Blondie - some plain (brown sugar being the dominant flavour), and some with nuts or peanut butter. This recipe uses white chocolate, which provides a moist, fudgy texture as well as a great flavour. Don't worry about your loyalty to the traditional brownie; they would want you to experience this deliciousness.

White Chocolate Blondies
(Adapted from this recipe)

1 cup plus 2 tbsp All Purpose Flour

1 tsp Baking Powder

¼ tsp Salt

½ Cup Brown Sugar

¼ Cup Granulated Sugar

1/3 Cup Unsalted Butter at room temperature

½ tsp Vanilla Extract

1 Large Egg

2 Tbsp Sour Cream (I used natural yoghurt instead)

1 Cup of White Chocolate Chips

Preheat your oven to 180°C. Grease a 8 by 8 brownie pan.
Stir the 2 tbsp of flour with the chocolate chips - make sure they are all coated.

In a large bowl cream together the butter and sugars, then add the egg, vanilla and sour cream. Mix until smooth.
Sift the flour, baking powder and salt into the mixture and mix to combine. Fold in the chocolate chips and spoon into the brownie pan. Spread the mixture out evenly.

Bake for 25 to 30 minutes. Leave to cool completely, then cut into around 16 bars.

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