Monday, August 03, 2009
White Chocolate and Macadamia Blondie Recipe
A blonde brownie for white chocolate fans. This rich, moist slice is packed with macadamia nuts and white chocolate chunks.
Preparation time: about 25 minutes (excludes baking and cooling time).
Yields about 24 pieces.
We use a 250ml measuring cup for all of our recipes.
100g butter (if using unsalted butter, add 1/8 teaspoon fine table salt)
200g white chocolate, broken into pieces or roughly chopped
50g (1/3 cup) self-raising flour
150g (1 cup) plain flour
90g (2/3 cup) macadamia nuts, roughly chopped into quarters
200g (1 well rounded cup) white chocolate chopped into small chunks
112g (1/2 cup) caster sugar
2 large eggs (we use eggs with a minimum weight of 59g)
1 teaspoon (5ml) vanilla extract
Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to slightly below the middle of the oven.
You will need a rectangular slice pan that measures about 18cm by 27.5cm by 3cm (inside measurements). Use approximately 7cm wide strips of aluminium foil to line the sides, but not the base, of the pan. This will help prevent the edges of the blondie from over-browning while allowing the base to brown sufficiently.
Line the pan with baking paper (there is no need to grease the pan).
Place the butter and the 200 grams of broken/roughly chopped white chocolate in a large saucepan. Place saucepan over very low heat and stir the mixture frequently. Remove pan from heat as soon as the butter and chocolate have melted, and set aside for five minutes to cool slightly. © exclusivelyfood.com.au
In a medium bowl, stir together the self-raising flour, plain flour, macadamia nuts and remaining 200g chopped chocolate.
Add the sugar to the melted chocolate mixture and stir to combine.
Add eggs and vanilla to the saucepan and stir until the ingredients are well combined.
Add the flour mixture to the chocolate mixture.
Stir until just combined.
Transfer the mixture to the prepared pan and spread evenly with a spatula or the back of a spoon.
Bake for about 30 to 35 minutes, checking after 30 minutes. When the blondie is ready, it will be golden brown and puffed, and a thin-bladed knife inserted into the centre should come out oily but without batter attached (tiny moist crumbs are okay). Don't overbake the blondie or it may be dry.
Tightly cover blondie with greaseproof paper and allow to cool completely in the pan.
Cut into pieces to serve. Store blondie in an airtight container at cool room temperature. Suitable to freeze. © www.exclusivelyfood.com.au
Amanda and Debbie at 7:45 pm