Blondie, with a startling resemblence with chocolate brownie, is a rich, sweet desert bar. However, here the chocolate flavour of brownies is missing and which is often replaced by vanilla essence. The source of dark brown colour of blondie arises from the brown sugar used in its preparation. Mostly the rampant use of various nuts enhance the taste of blondies. Unlike brownies it can not be prepared without baking. No more information for now, rather lets go straight and direct to the recipe 🙂
- Butter – 115 gm. + plus extra for greasing
- Brown sugar – 225 gm.
- Egg – 1
- Egg yolk – 1
- Self-raising flour – 150 gm.
- Ground cinnamon – 1 tsp
- Coarsely chopped walnuts – 85 gm.
Grease and base-line an 18-cm/7-inches square cake tin. Place the butter and sugar in a pan over low heat and stir until the sugar has dissolved. Cook, stirring, for a further 1 minute. The mixture will bubble slightly, but do not let it boil. Cool for 10 minutes.
Stir the egg and egg yolk into the mixture. Sift in the flour and cinnamon, add the nuts and stir until just blended. Pour the cake batter into the prepared cake tin, then bake in a preheated oven, 180ºC/350ºF, for 20-25 minutes, or until springy in the centre and a skewer inserted into the centre of the cake comes out clean.
Cool in the tin for few minutes, then run a knife round the edge of the cake to loosen it. Turn the cake out onto a wire rack and peel off the paper. Cook completely. When cold, cut into squares.