One of my biggest struggles with deciding what to bake is that it needs to be able to keep. Wednesday is my official baking day because that's when I don't have to work. I don't see Marc or my parents until the weekend and that's who I need to share the products with. Cookies seem fine but most cakes pose a bit of a problem.
I did some research and found that mudcakes keep well, as well as brownies and most slices. I extrapolated that to include blondies too. I've put way too many brownie recipes on this blog to feel interested in doing another one (unless it's AMAZING, in which case, feel free to share) so the thought of making a blondie seemed much more appealing.
A blondie is pretty self-explanatory. It's a light-coloured brownie usually flavored with white chocolate rather than milk or dark chocolate, aka a white fudge cake. Because the flavor is milder, there are often more flavor combinations available. The appeal still lies in the chewy, moist and dense texture.
My recipe is directly out of a book called '200 Cakes and Bakes' written by Sara Lewis and published by Hamlyn. I'm proud I'm using a recipe out of a cookbook rather than resorting to the internet, which is what I normally do. As an owner of over 50 or so cookbooks (most of them in the field of baking), it's nice to know they do get occasional use and aren't a total waste of money.
I followed the recipe exactly as is so that's how you'll see it outlined below. I did forget to leave some chopped chocolate to sprinkle on top... but that's not a recipe-thing, that's just me being absent-minded.
White Chocolate and Apricot Blondies
Makes 20 or so squares
- 300g white chocolate
- 125g butter
- 3 eggs
- 175g caster sugar
- 1 tsp vanilla extract
- 175g self-raising flour
- 1 tsp baking powder
- 125g ready-to-eat dried apricots
1. Preheat the oven to 180 degrees Celsius. Line a 18 x 28cm slice pan.
2. Break half the white chocolate into pieces and place in a saucepan with the butter. Heat gently and stir until melted.
4. Whisk the eggs, sugar and vanilla together in a bowl using an electric whisk (I used my stand mixer) for about 5 minutes, until it is thick and foamy and the whisk leaves a trail when lifted above the mixture.
I thought this recipe turned out rather well. It was an easy one to follow. The hardest part was chopping up the chocolate and apricots but if you were really short on time, you could buy chocolate chips and pre-chopped apricots and all your troubles would be gone.
The recipe suggests that apricots can be replaced with dried cranberries for a more Christmasy version so that's something to keep in mind.
Blondies are definitely not as rich and decadent as brownies. In a way, that's dangerous because you can eat more of them without feeling sick. They're a well-rounded dessert in one: sticky, slightly crunchy, soft, chewy, sweet and with chunks of chocolate and fruit. They don't require any accompaniments and make an excellent snack for a treat.