Since Mr Frost has taken leave I've not had any desire to cook wintery comfort food yet. Instead all I've thought about it blondies. What are blondies? They are like a poor mans brownie since they have a whole bunch less chocolate in them but still just as good or more traditionally, a vanilla version of brownies. They go perfect with a morning coffee, delicious heated up so the chocolate chunks go molten with a scoop of vanilla ice cream (in front of the fire - if you're lucky enough to get cold weather to warrant a fire) or if your a cookies and cold milk kind of foodie then these will blow your mind. To me they are a mixture between a really great chocolate chip cookie and a brownie.
Have I convinced you that you need these? I need them. If only there was more hours in the day and we were born with two stomachs, I could cook and eat everything I ever want in a day.
Instead, since it's the shortest day of the year, the winter solstice, why not do some night time baking and enjoy a molten blondie with some vanilla ice cream on the couch snuggled up tonight. Fingers crossed it gets a little frosty in Sydney!
*photo fail but since it's like a cross between a brownie and chocolate chip cookie - thought this was appropriate. Or click here to get your fix of 'blondie' images.
Blondiesadapted from Food52 & Cook's Illustrated
100g macadamia nuts
215g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
170g butter, melted and cooled
290g brown sugar
2 large eggs, lightly beaten
4 teaspoons vanilla extract
90g milk chocolate
100g dark chocolate
- Preheat oven to 350F and move trays to bottom wrack. Spread macadamia nuts onto large baking tray and bake for about 10-15 minutes. Transfer nuts to chopping board to cool, roughly chop and set aside.
- While the nuts are toasting, line a 13 x 9 inch baking pan/tin with baking paper, making sure the edges come up a little higher so you can lift the blondie out once baked.
- Whisk flour, baking powder and salt together in a medium bowl and set aside.
- Whisk melter butter and brown sugar together in a medium bowl until combined. Add eggs and vanilla and mix well. Fold in the dry ingredients using a rubber spatular, until just combined but do not over mix. Fold through chocolate and nuts then pour into prepared tin and smooth over the top making sure the batter is level on top.
- Bake for about 22-25 minutes, until top is shiny, cracked and lightly brown. Do not over bake! Cool on a wire wrack in the baking tin until room temperature (if you can last that long!). Remove from pan by using the overhanging baking paper and cut into squares and enjoy!