A Blondie is for those who do not like dark chocolate.
The Blondie is the white sister of the brownie. Many like indeed white chocolate rather than dark, and for those are a “white Brownie” the right choice. I personally like the dark chocolate taste more, but this Blondie is very tasty.
The preparation is as easy like to do a brownie. The recipe is actually easy and could be done by nearly everyone. Anyone who wants can also still add some chopped white chocolate before baking. For me personally, the whole thing is then too sweet. Or you take dark chocolate chips and make a Stracciatella-Blondie.
As ground I took a HORI laminate, which was kindly provided by casando.de.
Blondie - for all fans of white chocolate
For the Blondies:
- 200 g white Chocolate*
- 100 g Butter
- 2 Pcs. Egg
- 1 Pinch Salt
- 40 g Sugar
- 140 g Flour
- 1 Tsp. Baking Powder*
- Icing Sugar* - for icing
Chop the chocolate coarsely and melt together with the butter on a warm water bath.
Meanwhile mix eggs, salt and sugar until creamy. Mix flour and baking powder.
Stir the chocolate butter mixture into the egg. Fold the flour mix carefully under.
Pour the mass in a greased casserole* (ca. 18x27 cm) and smooth. Bake in preheated oven at 175°C top/bottom heat 10-15 minutes. Remove and let cool.
Cut the Blondie into pieces and sprinkle with icing sugar.