Tuesday, 26 October 2010

ICCHFC - Week 57: Pecan blondies

I'd completely forgotten that Hannah wasn't in on Monday so her box of pecan blondies was greeted with much desire!

I've wanted to make blondies for ages, so I was intrigued as to what they were like. Far less rich than brownies the nuts were a welcome addition (I prefer brownies without nuts) as the white chocolate flavour was not particularly dominant (although I'm not sure any white chocolate cake ever really has a very strong flavour of white chocolate). Nevertheless the blondies were incredibly moreish the whole box got finished off in double time and there was almost a rumpus over the last bits.

Hannah's pecan blondies (care of the Hummingbird Bakery cookbook)

5oz white chocolate, roughly chopped
½ cup unsalted butter
¾ cup sugar
2 eggs
1½tsp vanilla extract
1½ cups plain flour
Pinch salt
1 cup pecans, chopped

1. Line a baking pan (46 by 23 cm/18 by 9 inch) with parchment paper and preheat oven to 160°C.
2. In a heatproof bowl over a saucepan of simmering water, place chocolate and butter (do not let the base of the bowl touch the water). Leave until melted and smooth. Remove from heat.
3. Add sugar and stir until well incorporated. Add eggs and vanilla, stirring briskly so that you don’t allow the eggs to scramble. (Don’t worry if the mixture looks as if it is starting to split.)
4. Add flour, salt and pecans and stir until well combined and the nuts are evenly dispersed.
5. Spoon mixture into prepared baking pan and bake in preheated oven for 35 to 40 minutes or until golden brown and the centre is still soft.
6. Let cool completely and cut into squares.

No comments:

Post a Comment

Related Posts with Thumbnails