Blondies

Sunny Singapore beckoned me for a few days. Staring at bake shop windows is one of my favourite ways of spending time. Each time I go there, I find new designs on cakes, stuffed buns in innovative shapes and how to do all these and more, in the form of books and equipment, in baking supply shops!
Now I'm back at Chennai, my head buzzing with ideas and a stack of new recipes to try out.

Blondies are such a change from brownies. No, I'm not saying that dark chocolate is boring, just that a change of colour, like a change of scenery, can be uplifting. This recipe does use dark chocolate chunks, but it is only as a topping and a bit to stir through to provide some contrast to the white chocolate bits. Also, blondies are usually made with brown sugar, but I made mine with part white sugar. Feel free to make yours with all brown sugar. And with only white chocolate.

You can either use chocolate chips or chop a chocolate bar into chunks.

Chunky Chocolate Walnut Blondies
280gm  plain flour
1 tsp baking powder
A pinch of salt
150 gm butter
300 gm brown sugar
100 gm white sugar
3 eggs
1 tsp vanilla essence

50 gm chopped walnuts
60 gm dark chocolate chunks
60 gm white chocolate chunks

Method
Line an 9"x 13" baking pan with greaseproof paper.
Sift flour, baking powder and salt into a bowl, keep aside.
Warm butter over low heat till melted, add in the sugar.
Stir, then add in eggs and the essence.
Mix well with a wooden spoon, then gently fold in the flour.
Stir through half the chopped nuts and chocolate chips, then scrape the batter into the prepared pan.
Sprinkle the remaining nuts and the chocolate chips over the top of the batter.
Bake at 180^oC  for 20 minutes.
Allow to cool completely then remove onto a cutting board and slice into 32.
Enjoy your blondie with a cup of hot tea.