blondies

blondies

Here’s an alternative to brownies for those who don’t like the rich taste of chocolate; these blondies are made with white chocolate.

• 5 oz. white chocolate, roughly chopped
• 1 stick unsalted butter
• ¾ cup sugar
• 2 eggs
• 1½ teaspoons pure vanilla extract
• 1½ cups all-purpose flour
• a pinch of salt
• 1 scant cup shelled pecans, chopped

a 13 x 9-inch baking pan, lined with parchment paper

Makes about 12–15 portions

Preheat the oven to 325°F.

Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.

Remove from the heat. Add the sugar and stir until well incorporated. Add the eggs and vanilla, stirring briskly so that you don’t allow the eggs time to scramble. Don’t worry if the mixture looks like it is starting to split. Add the flour, salt, and pecans and stir until well incorporated and the nuts are evenly dispersed.

Spoon the mixture into the prepared baking pan and bake in the preheated oven for about 35–40 minutes, or until golden brown and the center is still soft. Let cool completely.