I’m sharing one more blondie recipe with you. Sans bananas. Just a regular blondie with some chocolate and nuts, and sure, you can add some butterscotch chips in there too, for good measure. It’s a one-bowl crowd pleasing treat. The recipe is from my current favourite baking book, Pooja Dhingra’s The Big Book Of Treats. I’ve baked about a dozen recipes (some, many times over,) from the book so far, and each and every one of them has turned out well.
While I have made some wonderful cakes and cookies from Nigella Lawson’s How To Be A Domestic Goddess, I find The Big Book Of Treats way more useful because it comes from an Indian pastry chef, writing for an Indian audience, keeping the Indian kitchen in mind. I shall post a detailed review once I’ve baked a few more treats from the book!
This should be your base recipe when you want to make blondies, and a go-to recipe for those times when you have surprise guests, a last-minute dinner party or a school bake sale you didn’t know about!
(Ok I’m going to honest with you- these last-minute situations never seem to happen with me. My family and small circle of friends are pretty good with advance notice- so we know when someone’s coming around for a meal. And my son is 3. So not many bake sales happening around these parts. But so many easy store-cupboard recipes come with the promise of solving the busy-trap, so I had to put it in there.)
These are quick, easy to put together and ready in under an hour. And chewy-crusty-gooey delicious. My chocolate chips actually melted in the summer heat and welded into one solid, bumpy mass, so I had to hack away and break it up into chunks. And it actually worked really well for this recipe, because irregular-sized chocolate pieces lend an element of surprise as you bite in. You don’t know if you’re going to get a little fleck of chocolate on the tip of your tongue, or a nice big gob of melting goodness.
I’ll be honest with you…even though I’ve glossed eloquent about how simple, low-effort and minimal-energy these blondies are, you don’t have to keep them for a rushed day: bake them for a special occasion too. (I know, I know, the right term is waxed eloquent, but when talking about food, you’d much rather something be glossy than waxy, right? Except potatoes.)
I encourage you to bake them because they are really good to eat. Sweet. Chocolatey. Nutty. A little crunchy and a little chewy. And their simplicity is what makes them charming.
These are great with ice cream and make for much better milk-dippables than Oreos. Be sure to add nuts- a little nibble makes it much more fun.
EVERYDAY BLONDIES (Adapted very slightly from The Big Book Of Treats)
- 100 g butter, melted
- 200 g brown sugar (I used Mawana light brown sugar)
- 1 egg, lightly beaten
- Seeds from 1/2 a vanilla bean
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 120 g flour
- 60 g of walnuts + chocolate chunks
- Preheat the oven to 175 C
- Grease and line an 8-inch baking tin (I used a 6×6 inch square tin and it worked fine,) and set aside
- Sift the flour, baking powder and baking soda in a bowl and set aside
- In a large bowl, whisk together the melted butter and brown sugar until light and fluffy
- Add the beaten egg and vanilla bean and whisk some more
- Fold in the flour mixture
- Fold in the walnuts and chocolate chunks
- Pour the batter into the prepared tin, spread evenly and bake at 175 C for 25 minutes or until a toothpick inserted comes out clean