RECIPE: Have more fun with blondies
NOW that the weather has cooled down a little I've been in a baking frenzy; it's been so hot I hadn't turned on the oven since December.
I don't eat a lot of cakes and biscuits, but blondies (the cocoa-free version of brownies) are moreish treats that are easy to make. And you can take this basic recipe and customise it to please your family and friends, or to use up whatever you happen to have in the pantry.
No chocolate chips? Try slipping squares of cooking chocolate into the batter before baking and you'll end up with a "lava" blondie. If you have odds and ends of nuts in a jar, mix them into the batter before spreading in the baking pan. Pecans and macadamias work extremely well.
There's really no end to the tinkering you can do to this easy recipe.
Blondies should be cooled in the pan. Greasing the pan and lining it with baking paper will ensure they come out easily.
If you're worried about overindulgence, make a batch and share them with neighbours or friends - they'll love you for it.
INGREDIENTS: 125g unsalted butter, at room temperature
1 cup lightly packed (190g) brown sugar
1 large free-range egg
1 tsp vanilla paste
pinch of salt
1 cup (130g) plain flour
1 cup chocolate chips (white or dark)
METHOD: Preheat oven to 175 degrees. Lightly grease a 20cm square baking pan and line with baking paper.
In a medium bowl, combine butter and sugar with a wooden spoon. Stir in egg, vanilla, salt and flour; stir until combined. Fold choc chips through.
Spread the batter evenly in pan and bake on centre shelf for 20-25 minutes, or until a toothpick or skewer inserted comes out relatively clean.
Cool in pan and cut into 16 squares. Store covered in the fridge for a week, or they can be frozen for up to three months.
VARIATIONS: Omit choc chips and push 16 squares of cooking chocolate into the centre of each square before cooking; stir half a cup of macadamias, walnuts or pecan nuts through batter; substitute almond essence or an espresso shot for vanilla paste.
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