White Chocolate Blondies
photo by Shuzbud
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 125 g cold butter, chopped
- 200 g white chocolate, chopped
- 1⁄2 cup granulated sugar
- 2 eggs, lightly beaten
- 1 1⁄4 cups all-purpose flour
- 100 g milk chocolate, chopped
- 100 g dark chocolate, chopped
directions
- Grease a deep 19cm square pan and line base and sides with baking paper.
- Combine butter and white chocolate in a pan. Stir well over a LOW heat until melted. If it begins to separate, remove heat and stir until blended again.
- Cool 10 minutes. Meanwhile, chop the milk and dark chocolate and set aside.
- Stir in sugar and eggs, then flour.
- Mix in milk and dark chocolate chunks.
- Spread into the prepared pan.
- Bake in a moderate oven for about 30 mins or until firm to the touch.
- If desired, sprinkle with icing sugar or cocoa before cutting.
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Reviews
-
Deliciously rich and decadent! I sent these in to work with DH, who had been off work for a week after surgery, and the comments that came back were that they are unbelieveable squares, unbelievably delicious, and that I'm the bomb! (Woo hoo!) I'll definately keep this recipe in my back pocket for when I want to wow someone! I made 1.5 times the recipe, as suggested, so baking took an extra 10 or 15 minutes. I'm on the fence about whether you need to make them deeper in the pan, though, because they're so decadent already! This almost drained my chocolate bar supply in my baking cabinet, so I'll need to stock up before making it again! One thing I should note was that my white chocolate/butter mixture did separate, and wasn't coming back together when I was mixing it as noted in the recipe. I dumped it in the bowl of my KitchenAid, added the whisk attachment, and the eggs and sugar, and let it whisk for a few minutes, and it came together beautifully! This is very quick to make, too - just make sure you allow time for it to set. Thanks SO MUCH, Shuzbud, you made me a real star today! Made for PRMR Tag.
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These got big grins at the gym today. I haven't baked for my trainer this month and with Lent over, he was ready for a splurge. Realized after I'd melted the white chocolate that I didn't have milk chocolate so I used 3 milk chocolate covered toffee bars chopped up and a bit of butterscotch chips. With my rendition, light brown sugar would have made these too good for words. Even without the were insanely rich - I cut into 15 pieces - but not too sweet. Thanks! Made for the Went to the Market Game.
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This reminds me of a brownie we would serve at a cafe where I worked. They , too, had white chocolate and butter melted together and then the rest added in. We used chopped dark and white chocolate and called them "black and white brownies". What I remember about them is that the flavor seemed to meld and settle down best after they were completely cold. I think the same is true for these. They also keep really well. Thanks for posting!
RECIPE SUBMITTED BY
I am a primary school teacher living in Bristol, England. At the moment I teach Kindergarten, known here as Reception. I really love my job but it doesn't leave much time for hobbies!
I enjoy cooking for friends and aim to try new recipes as often as possible! My signature dish has to be White Chocolate Blondies, as it is my most requested sweet treat, and I definitely have a sweet tooth!
Update- 5-5-09: Somebody was very thoughtful and gave me the gift of a premium membership. I can honestly say it made me feel so good! If you're out there, THANK YOU so much! I can't quite believe the generosity...
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