Friday, 3 June 2016

White Chocolate Maple Blondies

Like a normal brownie, only better. Seriously 

Everyone has a favorite brownie recipe. There are so many homemade favorites! But today I’ll show you how to make chewy, fudgy homemade white chocolate brownies. Because in my dessert loving world, a brownie should be two things: chewy and fudgy.
These brownies are like no other. One of the many reasons why I love them is because of their unparalleled texture. They’re sort of chewy and part gooey which we all know equals perfection. 
The edges are chewy and the centers are soft. The white chocolate flavour will make you weak at the knees. I love goodies with sticky, sugary centres. 
White Chocolate Maple Blondies

Don’t let their innocence fool you. These white chocolate brownies should come with a warning label. Something like… warning: you WILL eat the entire pan. Or warning: don’t try these crumbled over vanilla ice cream because you will forget about any other desserts on the planet and only want to eat white chocolate maple brownies and ice cream for the rest of your life.

White Chocolate Maple Blondies

If you’re looking for a healthy brownie recipe, look elsewhere because my homemade brownies are an indulgent dream come true.

Prep Time: 15 minutes

Cooking Time: 30-35 minutes
Serves: 16 squares


80 g all-purpose flour
50 g finely ground almonds
1/2 teaspoon salt
125 g unsalted butter
100 g
premium-quality white chocolate
150 g sugar
2 large eggs

1 teaspoon maple extract 
sprinkles for decoration

For the Brownies:

Preheat the oven to 325°F (165°C) and line a 9 x 9 inch baking pan.
Wisk the flour, the ground almonds and the salt together.
Set a heatproof bowl over a saucepan of simmering water and put in the butter and chocolate. Stir frequently until the ingredients are just melted. Add the sugar and wisk to incorporate it, then remove the bowl from heat.

Once off the heat and the maple and extract and the eggs - mix well. Sprinkle the dry ingredients mixture over the batter and delicately fold them.

Scrape the batter into the pan and then sprinkle with decorations if desired (I used white chocolate stars and silver sprinkles and balls). 

Bake for 30 to 35 minutes, or until a knife inserted into the center of the cake come out clean.
Transfer the pan to a rack and cool to room temperature.

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