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Butterscotch Blondies
The lesser-known cousin of the brownie, the blondie is equally tasty - a warm caramel colour, fudgy in texture and sweet like butterscotch or burnt sugar. In fact, it may have been the original brownie, the first brownie recipes in the late 19th Century got their hue from molasses, not chocolate. Molasses became known as blonde brownies, then blondies.
So I thought - why not combine the sweet butterscotch, vanilla flavour of the blondie, with some Love Cocoa chocolatey goodness? The result is the blondie, infused with Love Cocoa Honeycomb chocolate, the fudgy delicate texture broken up by an occasional crunch of honeycomb and a soft melting mix of suave chocolate aroma. What could be better.
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165g butter, cubed
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75g pecans, roughly chopped
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225g plain flour
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1 tsp baking powder
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½ tsp fine salt
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175g light brown sugar
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50g demerara sugar
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2 eggs, beaten
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1 tsp vanilla extract
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170g Love Cocoa Honeycomb Milk chocolate bar, roughly chopped
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Sea salt flakes, to top (optional)
Method
- Melt butter in a wide, light-coloured pan over a medium-low heat, stirring constantly. Watch it closely; as soon as the solids at the bottom turn from white to toasty brown, tip into a bowl to cool
- Toast the pecans in the same pan, set aside
- Heat the oven to 200C/400F/gas mark 6 & grease a square baking tin roughly 20cm in size.
- Sift together the flour, baking powder & salt in a large mixing bowl, then stir the sugars into the cooled butter.
- Stir in the eggs and vanilla, then gently fold the wet ingredients into the flour, along with the honeycomb chocolate and nuts, until just combined, being careful not to over-mix.
- Pour into the tin and bake for approx 20 minutes, until set on top.
- Meanwhile, prepare a shallow sink of iced water; when the blondies are cooked, plunge in the tin, being careful not to drown the blondies, and allow to cool.
- Cut into squares and eat.
Watch out, these are fiendishly addictive!
