Category Archives: Baking: Blondies & Brownies
I know I was supposed to stay away from baking anything chocolate but mummy has been missing this since the first time I made it for her last year and she requested for it so I cant possibly say no to mummy right? And this ‘cake-cup’ is everything mummy likes- white chocolate and macadamia nuts. We have such similar tastes in our choices of indulgent foods, it’s actually scary. Exactly as the saying goes- like mother like daughter!
I tried a new recipe this time because I didnt want it to be as sweet as it was when I first made the original White Chocolate Macadamia Blondies which were a little too decadent and heavy. So I mixed things up a little and used less flour and less sugar this time.
Melting white chocolate is a little different from melting regular dark chocolate so do watch your flame carefully, keep stirring constantly and make sure it is on low heat at all times! Also important to let the chocolate cool for about 5min before mixing in the sugar and the eggs but not too long or the chocolate will start to harden up and it will be difficult to work with.
That’s two bakes this week to make up for last week! Yes it’s chocolate again. I have had this obsession with chocolate blondies/brownies/cookies/pies and even whoopie pies for possibly my last 5-6 baking entries so I promise next week will be something different, possibly a honey cake or a carrot cake or… something else just not chocolate. Im getting a sore throat from all my chocolate baking and consumption so I will stay off it for a while.
BUT before I do that, I shall end my chocolate craze with possibly the fudgiest and easiest brownie recipe ever known to mankind. Was so lucky to have found this recipe from Butterbaking and they were super good if I may say so myself.
The brownie was gooey, filled with chocolate, chewy, moist and simply ADDICTIVE! It was so delicious especially when straight out of the oven, still warm and oh so comforting.. I was in chocolate ecstasy.
The recipe says 25-30min in the oven but I would say start keeping a lookout from the 20min mark? I kept mine for 28min and the edges were burnt, hardened and not very nice. Ended up having to cut the borders out. Thank goodness the middle was still intact and soft.
I remember one of the first things I ever baked (after my beginner’s luck at Macadamia Macarons) was White Chocolate Macadamia Blondies. It was everything I loved baked together in a cake pan, a huge hit with everyone and even survived a 7 hour flight from Adelaide to Singapore as it was delivered right into the hands of my special Valentine last year!
That was also probably around the time when I found out that blondies were the fairer half of their counter parts- brownies. Blonde and Brown.. get it?? Okay I kid, that was lame. But that is really the easier ‘man on the street’ method of differentiating the two! And if you wish to get down to the technicalities then blondies tend to have a butterscotch flavour to it and usually relies on brown sugar while brownies have cocoa or dark/milk chocolate added to it.
By my own definition, today’s brownies would technically be a blondie since brown sugar was used and no cocoa or chocolate was involved (though I did add chocolate chips for that extra crunch) but I honestly felt the colour was too dark to pass off as a blondie so I could not get past myself calling it a blondie. And no one here is really being too overly technical anyway right? Therefore, I shall now introduce you to my Browned-Butter Chocolate Chip Brownies with Cream Cheese Filling!
I meant to make Nutella Brownies with Salted Caramel Glaze but I ran out of butter! Who bakes without butter? -.- I was so afraid this would turn out to be a disaster because I didnt have butter and milk! So I ended up changing the entire recipe again and I cannot really give you the exact measurements because I went mostly by gut and how the texture of the batter was turning out..
- 1 C. flour
- 1 C. unsweeteend cocoa powder
- pinch salt
- 1/4 t. baking powder
- 2 sticks of butter, melted OR 2/3 cup of olive oil
- 1 C. of sugar
- 1 t. pure vanilla extract
- 2 eggs
- 1/2 C. Nutella
Preheat oven to 180C. Line a square pan with baking paper if you hate washing up like I do.. =P
In one bowl, combine flour, cocoa, baking powder, and salt. Set aside.
In another bowl, melt butter (if you used olive oil like me, there wont be butter to melt). Add sugar & vanilla, and whisk until well-combined. Add eggs one at a time, whisking well after each addition. Add cocoa mixture and whisk until fully combined.
In another microwave-safe bowl, melt Nutella until smooth consistency and mix into batter. Pour the batter into prepared pan and bake 25-30 minutes.
While the cake is baking, prepare the glaze.
- 1/4C of milk/soy milk
- 1/4 tsp of vinegar
- 2 1/2C of icing sugar
Start making the glaze while the cake is baking in the oven. I did not have milk so I used soy milk instead and added 1/2 teaspoon of vinegar to make soy buttermilk glaze. Mix well until smooth consistency and set aside.
Remove cake from oven and allow it to cool but while it is still warm, use cookie cutter to cut out shapes that you like and dip them into the glaze mixture. Allow the glaze to cool (this is the super cool part! no pun intended) and it turns out like doughnut glaze. Pretty awesome :)
Happy happy birthday Hasheeee!
This is dedicated to all my white chocolate lovers out there :) Because everyone who knows me knows Im crazy over white chocolate (even though half the world tells me that’s not real chocolate) Anyhow, I got the recipe from http://www.exclusivelyfood.com.au/ which is like my new favourite haunt :) Will definitely be trying more recipes from there soon!
200g white chocolate, broken into pieces or roughly chopped
50g self-raising flour
150g plain flour
90g macadamia nuts, roughly chopped into quarters
200g white chocolate chopped into small chunks
112g caster sugar
2 large eggs
1 teaspoon vanilla extract
**I only had all purpose flour so I used that, chopped the nuts only into 1/2 because I like them chunkier and I used more than 90g as well
Melt the first 200g of white chocolate and butter in a pot in low heat, stir consistently until it looks like this and put it aside to cool for 5min. Meanwhile pre heat the oven to 170 degrees.
Mix the flour, remaining white chocolate and nuts in a bowl
Add the caster sugar into the cooled down butter/chocolate mixture, add the 2 eggs, vanilla extract and mix well
Combine both the wet and dry mixtures together and pour it into a pan lined with baking paper
Bake the mixture for 30-35min. If you have a cranky oven like mine which doesnt have ‘fan’ mode, be careful to keep checking it so that the outside does not get burnt and the inside still not cooked! (I left my oven door slightly open towards the end so the insides could cook without letting the outer part burn)
The blondie is ready once you put a fork/chopstick in and it comes out dry :) Be careful not to overbake it though! It’s supposed to be gooey, soft and moist on the inside but slight crisp on the crust.
Let the pan cool before cutting it up to pieces…