Blondies
For the blondies you will need a 20cmx20cm or 8inx8inch baking tin, greased and floured, as well as the following:
- 112 g butter, melted (coconut oil for a vegan version)
- 220 g tightly packed brown sugar
- 1 large egg, lightly beaten (banana for V)
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- Pinch of salt
- 128 g plain flour
Optional
- 60 g butterscotch chips (pecans or walnuts also go well with blondies)
Preheat your oven to 175 C
Set the butter to delicately melt in a pan on the hob. I cut the head when there is only a knob of butter left and let the residual heat do it's thing. This also helps to ensure that you do not scramble the egg when you incorporate the butter later.
Whilst the butter is melting, stir together your flour, baking powder, bi-carb and salt in a bowl and set aside.
In a separate bowl gently fluff the egg with your vanilla extract and stir in the brown sugar. Whisk your melt butter in until incorporated. If you are worried about the heat, stream the butter in whilst mixing and let the butter land on the side of the bowl first before sluicing into the mix.
Incorporate your dry ingredients and then transfer to your prepared baking vessel. Pop into your preheated oven for 20-25 minutes, or until a skewer comes out clean. Once the blondies are done, allow them to cool and settle in the container before cutting and removing. Now the real question is, are you an edge or a middle? Enjoy!
