Thursday, 11 November 2010

Brewer's blondies

These blondies are so rich, fudgy and delicious! The fudgy bit was only in the middle bit and totally accidental. I took them out before they were done and the squares in the middle turned out fudgier than the edges.

Still good though, I mean, how can you go wrong with Maltesers and chocolate chips in a recipe. The blondies didn't turn out to be too sweet when they were warm but when cooled, they are a bit on the sweet side.

I found the recipe in an article reviewing a recipe book - Baked: New Frontiers in Baking. It's a really simple recipe - easy to follow. The only difficulty I had was trying to spread the batter which was really stiff and thick into the baking tray. It eventually flattened and evened out whilst in the oven.

I cut down on the brown sugar and upped the Maltesers, Horlicks and walnuts. Below are the changes made to the recipe.

Brewer's blondies
makes one 9x13 inch

200g butter at room temperature
1 1/2 cups brown sugar
1 tsp salt

2 eggs
1 tsp vanilla extract

2 1/3 cups flour
1 1/2 tsp baking powder
2 heaped Tbsp malt powder (Horlicks)

1 cup chopped Maltesers
1 cup chopped walnuts
1 cup chocolate chips

1. Preheat the oven to 175 C. Butter the bottom and sides of a 9-by-13-inch baking pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter , brown sugar and salt on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
3. In a medium bowl, whisk the flour, baking powder and malted milk powder together.
4. Add the flour mixture in two batches until just combined. Add the malted milk balls, chocolate chips and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
5. Bake in the center of the oven for 30 minutes, or until a toothpick inserted into the centre of the blondie comes out clean.

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