Or are they brownies? Well they’re blondies that after 10 weeks of lockdown are now mostly brownies…
When the salons open they’ll be full blondies again but for the meantime they’re embracing their delicious chocolatey roots.
So like many, I have not had the super productive, glow up version of lockdown that I envisioned back in March.
Now that the end is vaguely in sight, I have at least managed to write my first blog post in six months.
So whereas I haven’t finished writing the first draft of my cookbook (or the first chapter) I have at least managed one vaguely topical recipe.
These are my classic brownies topped with a rich, sweet blondie topping made from condensed milk. Many blondie recipes are more like cookie bars than white chocolate versions of brownies but not these so be prepared for some gooeiness!
You will need a 9″ square cake tin or brownie tray, lined with baking paper.
For your brownie roots
- 200g butter
- 150g plain chocolate
- 300g white sugar
- 3 eggs
- 70g plain flour
- 50g cocoa powder
For the blondie topping
- 1 tin condensed milk
- 100g white chocolate (melted)
- 50g white sugar
- 50g salted butter
- 100g plain flour
- 1 egg
Preheat the oven to 160°C
The easiest way to make these brownies is to have 2 large bowls on the go at the same time; one for the brownie mixture and one for the blondie mixture.
One of the bowls (for the brownies) will need to be set over a pan of gently simmering water on the stove so a ceramic, glass or metal bowl is best for this.
In your brownie bowl, break up the dark chocolate then add the 300g sugar and 200g butter.
Pop on top of a pan of simmering water and stir until the chocolate and butter have melted together into a lovely chocolate lava.
Remove from the heat and add the 3 eggs, cocoa powder and 70g plain flour. Mix until combined then crack on with the blondie topping.
Break up the white chocolate into a microwave safe container.
Using short bursts of 10-15 seconds and stirring well in between, melt the white chocolate in the microwave.
In your 2nd large bowl beat the 50g butter and 50g sugar together until smooth.
Mix in the tin of condensed milk, egg and flour and finally stir in the melted white chocolate.
Transfer the brownie mixture into the prepared tin and spread into all the corners evenly. Spoon the blondie mixture on top of the brownie mixture and gently smooth the top with the back of the spoon.
Bake in the middle of the oven for 15 minutes and then place a sheet of foil loosely over the top and continue to bake for a further 20 minutes.
The top should be quite golden but the inside will have a slight bit of a wobble. This is ideal if you like a gooey brownie but if you prefer cakey give them another 5 to 10 minutes.
Allow to cool as much as possible before slicing to serve.