These sticky, snowy blondies are made with melted white chocolate, golden syrup, and filled with chunks of milk chocolate Milky Stars for a delicious chewy, gooey treat.
How are Christmas preparations going? Are all the presents bought? Wrapped? Turkey on order? Shopping lists made?
I’m currently waist-deep in recipes trying to decide on what Christmas treats I still want to bake. Trying to fit in sausage rolls, cheese scones, quiches, terrines, biscuits, cupcakes, mince pies, and more. Given that the beginning of next week is taken up by a trip to London, I’m not sure I’ll manage it.
One bake I have managed, however, are these wintery, snowy, white chocolate brownies. So, okay, I’ll admit it: these aren’t exactly Christmassy. I feel like the makers of that festive bleach, trying to add a wintery touch to everything. If in doubt, just drown it in icing sugar and call it snow! (Hey, it’s only once a year…)
Quasi-Christmas-ness aside, these are super tasty. I adore brownies, but only homemade ones. Store bought or factory brownies are too stodgy and heavy. White chocolate brownies, given the epithet blondies, so much nicer.
The first time I ever had a blondie was in London, sitting in a café beside the Thames looking out at the Houses of Westminster (how picturesque). If you haven’t tried them, I definitely recommend you do. I think they have a lighter taste and aren’t quite as dense as chocolate brownies can sometimes be.
Blondies were in vogue a few years ago but seem to have fallen out of the limelight somewhat. Time to return them to their former glory: this recipe is the perfect place to start. It ticks all the boxes for perfect blondies. They have the crunchy outer layer, the sticky centre, and surprise pools of melted milk chocolate. I added Milky Stars because I had a bag in the cupboard (it would have been a full bag but I ate some), but I’m sure you can try absolutely anything else and it would work just as well.
That’s what’s so great about brownies and blondies: you can customise them SO. MUCH. Nuts, dried fruit, chocolate chunks, caramel sauces, sweets- almost any addition can improve them. Because they’re made of chocolate, they go so well with everything.
In this recipe, I added golden syrup which gives it that sticky centre. It does make it take a bit longer to cook, however, so if (like me) you like them sticky but not too gooey/undercooked in the centre, just cover the top with tinfoil and leave in the oven for an extra ten minutes.
I’m sure Santa would be very grateful for a plate of these blondies on Christmas Eve. No doubt he’ll be sick of mince pies, and these make a welcome alternative! (Or anyone would be grateful for them, for that matter…)
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These sticky, sweet blondies are made with melted white chocolate, golden syrup, and filled with chunks of milk chocolate Milky Stars for a delicious chewy, gooey treat.
- 225g plain flour
- 1 tsp baking powder
- 150g butter, softened
- 150g white chocolate chips
- 1tsp vanilla extract
- ½ tsp almond extract
- 2tbsp golden syrup
- 150g caster sugar
- 2 medium free-range eggs, beaten
- 50g chopped pecans
- 75g Milky Stars
- Icing sugar, to decorate
- Pre-heat the oven to 190°C/375°F/Gas mark 5. Line the base and sides of a 20cm square pan with a greaseproof paper.
- In a large bowl, sieve together the flour and baking powder, then set aside.
- Melt the butter, white chocolate, vanilla extract, and almond extract together in a bowl over a saucepan of simmering water. The water should come to just below the bowl- but not touching. Stir continuously until smooth. (If you have some stubborn bits of white chocolate that just won’t melt in, remove the bowl from the heat and finish off mixing with an electric whisk.)
- Allow the melted butter and chocolate to cool slightly, for about five minutes. Then using an electric whisk, whisk in the golden syrup and sugar. Finally whisk in the beaten eggs.
- Make a well in the centre of the sieved flour then pour the butter and sugar mixture into it. Use a plastic spatula or metal spoon to fold in the flour into the wet ingredients, until well-combined and smooth. Finally fold in the pecan nuts and milky stars.
- Pour the blondie mix into the prepared pan. Bake in the pre-heated oven for about 30-35 minutes, or until the brownies have turned a golden colour and feel firm in the very centre. (If you like you brownies slightly firmer, leave them for another 5-10 minutes or so).
- Cool slightly in the tin, then remove and cut into sixteen even squares. Once completely cool, dust with icing sugar. ▪