Fudgy, gooey, white chocolate blondies
Just swap dark choc for white to go from brownies to blondies
Servings: 16
Calories: 240kcal
Cost: 13p
Equipment
- mixing bowl
- large mixing spoon
- small whisk
- silicone cake pan
Ingredients
- 200 g butter smartprice £1.40/250g, £1.12
- 200 g white chocolate smartprice, 30p/100g, 60p
- 100 g self-raising flour smartprice 45p/1.5kg, 3p
- 200 g sugar 64p/kg, 13p
- 3 eggs free range, mixed weight, 27p
- generous pinch salt
Metric - US Customary
Instructions
- Preheat the oven to 160c fan, 180c, 350f or gas mark 4
- Melt the chocolate in a bowl over some gently simmering water.
- Add the butter and melt that as well. Set aside to cool
- In a separate bowl, mix together the flour, salt and sugar.
- Once the chocolate mix is tepid, whisk in the eggs. If you try to whisk
in the eggs while the chocolate and butter mixture is still hot, the
eggs will scramble, ruining your chocolate blondie mixture. The mixture will probably thicken as you mix in the eggs. - Now tip in the the flour mixture and gently stir it all together.
- Tip your lovely batter (it should look like a thick Yorkshire pudding
mix) into your baking pan and bake for 20-25 minutes. Blondies should
not be overcooked or you will have chocolate cake rather than blondies.
They should be a little springy round the edges like a normal cake, but
still gooey in the middle, with no wobble left. - Resist the urge to scoff them straight out of the oven and leave to
cool, then cut them into whatever size you like. I usually cut brownies
into 16 pieces.
Notes
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Calories: 240kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 112mg | Potassium: 56mg | Fiber: 1g | Sugar: 20g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
