White Chocolate Blondie Brownies

Today's recipe is a truly wonderful creation, I promise you.
I am a huge fan of the texture of brownie desserts, as I find it perfect - the chew, the softness, the occasional crisp, the overwhelming feeling that you are eating something incredibly decadent. Delicious!

My favourite chocolate is either 85% dark, or the sugariest white chocolate you can find. I have a fail-proof 'normal' brownie recipe that routinely gets people hooked. I wanted to make an equal for white chocolate! I've also recently made a caramel tasting brownie... I'm not even sure if 'brownie' is the term I would like to use as it implies chocolate for all of these, but it's really the brownie texture I'm calling it that for. Any suggestions?




These white chocolate delights have a slight dense chew yet melt in your mouth, with a thin sugar-flaky top that's made even better with the addition of grated white chocolate.
As a coeliac I made them gluten-free and find that with the low level of flour in this recipe it turns out perfectly - no strange taste or chalkiness, it's all balanced out by the wonderful butter-sugar-chocolate. They stay dense. But I have also made them with gluten flour and they are the same, if slightly puffier with the gluten flour - I suggest mid-baking, to open the oven and rap the tin sharply against the bake of the oven to deflate them, then continue baking until done.


On the first day, the best way to eat these would be with a spoon. Store them in an air-tight container in the fridge and they will firm up by the next day. They're amazing warm or cold!



+ WHITE CHOCOLATE BLONDIE BROWNIES +

Ingredients
- 250g good quality white chocolate, reserve 25g for grating (I used Lindt)
- 134g white sugar (2/3 cup)
- 113g of butter (1/2 cup)
- 128g gluten-free flour mix (1 cup)
- 2 large eggs
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp salt

Method

Turn your oven to 175 celcius to pre-heat while you are making the batter. Reserve the 25g for grating, and chop the remaining white chocolate into small pieces, and reserve half for later in the recipe (about 112g each.) Cube the butter, and place that and half of the chopped white chocolate together in a large glass bowl with the sugar. Stir until mixed. Place in the microwave for about 1 minute at a time, taking it out to stir, and repeat process until all is melted.
In a separate bowl, whisk together the eggs and vanilla until slightly pale and fluffy, but make sure not to over-whisk. Pour in the melted chocolate mixture and blend until well combined.
Sift in the flour, baking powder and salt. Stir until just combined, then leave to cool until the mixture is lukewarm. Then stir in the other half of the chopped chocolate.
Grease and flour a 20cm x 20cm (8 inch x 8 inch) tin. Bake in the centre of the oven for about 30 minutes. The top should be golden-brown and a toothpick should come out relatively clean - these are better I think slightly underdone so they retain the goo-ey texture, but if you prefer a more cake-y texture, bake up to 35 minutes.
Leave to cool and then cut 4 by 4 into 16 squares. Grate the white chocolate on top and serve!


I hope you enjoy them as much as I did!
T xo

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