Blondies
A visit to Claire Ptak’s violet bakery inspired these, I sat in the sun + guzzled down coffee alongside a gooey salty but sweet blondie and I loved that moment. I love how easy this recipe is to make. Get those eggs to room temperature before making if they aren’t already waiting for their time to shine on the counter top. A trick for getting eggs to room temp is pouring hot water over them to take their chill out, a little like us after a long chilly walk in winter.
Ingredients
150g butter
300g light brown sugar
3 eggs
Pinch sea salt
1 tsp vanilla bean paste
200g self raising flour
150 chocolate, cut into chunks (mix of white and milk)
Heat the oven to 160°C(fan)/320°f/gas mark 4. Grease and line a 20cm square tin with parchment paper and set aside until you're good to go.
Melt the butter and sugar together in a small saucepan over a low to medium heat, once melted transfer to the bowl of a stand alone mixer and allow to cool a little. Beat for a couple of minutes until light in colour, Add the eggs, salt and vanilla and mix through followed by the flour and chocolate.
Place in the preheat oven for 25 minutes until golden but with a slight wobble. cut into 16 squares and serve.
Don't be afraid to use hazelnuts or other types of nuts or chocolates in this mix, I like to add whatever I've leftover in the press, some biscoff spread works great here swirled through or even mini eggs or giant buttons.
