Recipe for Christmas Blondies
It’s December. Christmas spirit is officially acceptable. Tinsel and paper chains are adorning student houses all over. That also means it’s time to start the Christmas baking. A great place first bake is a festive blondie recipe.
For a while I was apprehensive about blondies. A brownie without the rich chocolate flavour? They always appeared to me to lack the crumbly texture of the brownie, there was no dark chocolate in sight and just a little plain. This was until I tried the renowned blondies a friend makes. These were fudgy in the centre and crisp on top, with lots of white chocolate chunks spread throughout. I suddenly changed my opinion on the matter and realised that blondies were a great alternative to a classic brownie, and are arguably more versatile.
Similar to brownies, you can make your blondies have whatever texture you’d like. Gooey in the centre and fudgy, or light and airy. The ones I made had a gooey centre with a crunchy top; a crunchy texture on top that gradually turns to a gooey soft centre as you sink your teeth into them.
White chocolate is a lot sweeter than the normal dark chocolate used in brownies. This means that when you’re mixing it up and adding your own flavours, it’s best for them to not be so sweet. Nuts of any kind make a great addition, giving a crunchy texture and a deeper flavour. Pistachios are perfect as they work very well with white chocolate. I also chose to mix in some dried cranberries. Not only do they provide a burst of fruitiness but they make the blondies taste suitably Christmassy. The perfect treat to accompany tree decorating.
It’s hard to imagine blondies taking over from the faithful brownie. However, they provide a gooey-er alternative that’s a little more versatile than its older sister – the brownie.
Makes 16 blondies
225g caster sugar
225g butter, melted. Plus butter for greasing
150g plain flour
225g white chocolate, chopped
100g pistachios, roughly chopped
50g dried cranberries
- Pre-heat the oven to 180 degrees. Grease a 20cm square tin and and line with baking paper.
- Start melting the butter in a saucepan.
- In a bowl, beat together the sugar and eggs until light and fluffy.
- Slowly add the melted butter, stirring occasionally as you introduce the butter to the mixture.
- Fold in the flour gently until all the ingredients are combined.
- Add 175g of the white chocolate, 75g of the pistachios, and most of the dried cranberries.
- Fold everything together, then pour into the tin and bake for 35 minutes.
- Once baked, leave to cool in the tin.
- Once the blondies are cool, slice into pieces – whatever size you’d like!
- Melt the remaining white chocolate and drizzle all over the top of the blondies.
- Sprinkle over the remaining pistachios and cranberries.