Just like brownies, blondies have to be fudgy and chewy. These blondies have perfectly chewy edges and smooth, fudgy centers. They're very sweet though. You might want to omit the icing as they're definitely good without it, but the icing makes them look prettier. And for me, there is no such thing as too sweet.
Most of the blondies call for chocolate chips which are mixed into the batter but I find the melting method even better because melted chocolate produces fudgy texture. Another important thing for the texture is baking time. Don't bake them longer than 30 minutes even if they look underbaked. I was a little bit worried because for me they really looked underbaked but the next day I was pleasantly surprised when I saw the final result. So BE patient. It's worth the wait!
White Chocolate Blondies
113g (1/2 cup) butter
150g (5.3 oz) white chocolate, chopped
150g (3/4 cup) white granulated sugar
1 large egg, lightly whisked
1 tsp vanilla extract
1/3 tsp salt
125g (1 cup) flour
1 tbsp butter (optional)
50g white chocolate (optional)
1) Preheat oven to 180C / 350F.
2) In a small saucepan, melt the butter over low heat. Add white chocolate and sugar and cook for 2-3 minutes, stirring constantly, until the sugar has melted and the mixture looks smooth. Remove from heat and let cool a little bit.
3) Stir in the egg, vanilla extract and salt. Add flour and stir just until combined. Spread the mixture into the baking pan and bake for 25-30 minutes. Cool completely before cutting into squares.
4) If you are making the icing, melt 1 tablespoon of butter in a small saucepan, turn off the heat and add the chopped chocolate. Let sit for 2 minutes or until melted and mix until smooth. Alternatively, you could melt butter and chocolate in a microwave. Drizzle over the blondies and serve.
Recipe by collecting memories