Great, Chewy, Everyday Blondies | Chocolate Chunk Blondie Recipe

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!

 

Blondie moment

Blondie moment

(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.

I take my chocolate chunks very seriously.

I take my chocolate chunks very seriously.

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)

INGREDIENTS

  • 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

METHOD

  • 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

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Blondie Ambition : Melissa Clark’s Chocolate-Crusted Banana Blondies

I have been on a blondie-baking spree. Is it just me, or are blondies having a moment once again? Sizzling brownies are not going off dessert menus  in India anytime soon (and honestly, in most restaurants, what you get is a burnt brownie, not a sizzling one,) but I can’t help but notice how blondies have been doing the rounds on the blogosphere. Just look here,  here,  here  and here. And each adapted in a fun, eat-the-batter-with-a-spoon way!

I know blondies are nothing new, they have been around for ages now. I was re-introduced to them via Melissa Clark’s NYT column, A Good Appetite. (I absolutely love her recipes and innovations- and her use of good-quality pantry ingredients to make an everyday meal special.) I was suddenly in the blondie fast lane. I looked them up on every possible online food publication and blog, read and re-read recipes from magazines and cookbooks, was kind of shocked when I learned Nigella’s How To Be A Domestic Goddess didn’t have a blondie recipe…I even stalked a prominent British food writer’s Instagram stream and point-blank asked her if she had a perfect blondie recipe.

After browsing recipes for a while, it was the variations in sugar combinations that struck me most- with each recipe using some form of brown sugar.

Ina Garten: Lightly packed light brown sugar + granulated sugar

Alice Medrich: Tightly packed light brown sugar

Bobby Flay: Light brown muscovado + dark brown muscovado

Deb Perelman: Dark brown sugar

Pooja Dhingra: Light brown sugar

But the recipe I’m sharing today is none of the above, it’s what got me interested in blondies in the first place: Melissa Clark’s Chocolate-Crusted Banana Blondies. Continue reading