Watch me making this by clicking here.
Bon Appetit magazine listed the “Blondie” as one of the food trends of 2013 and I can only concur. This is decadence with a capital D. For too long chocolate brownies ruled the dessert roost – in all shapes and sizes … yet I dare to re-introduce the Cinderella cousin … the Blondie!
– Bon Appetit Magazine | Blond(ie) is the New Brown(ie)
For dessert snobs, blondies have always been a pale imitation of their darker inspiration. But now the fairer-hued bar is coming into its own. In New York, Stellina sells a Dirty Blondie with peanut butter and toffee. And in San Francisco,Black Jet Baking Co. adds brown butter and Maldon sea salt to set a new standard for what the classic un-brownie should be.
She is so sexy, sassy and delicious. I added all my favourite stuff … like white chocolate (you can give me white chocolate anyday and anytime – just LOVE it) + pistachio nuts + because I am in an Easter mood I added some marshmallow Easter eggs. This is my most adorable sweety thing at the moment – try it. She is a real treat!
- 2 Eggs
- 175g Demarera sugar (or you can replace this with Muscovado sugar)
- 1t Vanilla essence
- 100g Butter – melted
- 100g Flour
- ½t Baking powder
- 50g Pistachio nuts
- 100g White chocolate – cut into very small pieces
- 3-4 Marshmallow Easter eggs – cut into small blocks
- Sprinkle of Maldon salt
- To serve
- Crème Fraiche
- Preheat the oven to 180°C.
- Beat the eggs till foamy. Add the sugar bit by bit. Beat for about 2-3 minutes.
- Add the vanilla essence and then add melted butter, a little by little while beating.
- Mix the flour and baking powder and add to egg mixture. Fold in with spoon – don’t overwork the mixture.
- Add the Pistachio nuts, white chocolate, marshmallow eggs.
- Line a baking tray 20cm x 20cm with baking paper – add the dough and sprinkle with a bit of Maldon salt - bake for 35 minutes at 180°C.
- Let it cool down and serve with fresh raspberries and a dash of crème fraiche.