I’ve made these incredibly indulgent, almost-too-buttery blondies to celebrate dairy, wheat and too much sugar, even though it gives me a bad stomach because a) I’m stupid and b) the health alternatives at Whole Foods don’t sell in smaller numbers for no reason (in London, that is).
200g quality white chocolate
160g unsalted butter
325g caster sugar
130g plain flour
50g toasted pecans, roughly chopped
100g milk chocolate chips
Sea salt and dried rose petals for sprinkling
Notes: the cocoa butter content in white chocolate is what makes these blondies crazy chewy and dripping with moisture because of the additional fat alongside butter. You can easily use 120g unsalted butter instead of the full amount but they won’t be AS moist, but I think that’s okay.
- Preheat oven to 170C/gas mark 3. Grease a 12 whole muffin tray with butter, or ditch the greasing and use non-stick silicon muffin trays, as the brownies will brown more evenly in silicon. Another option: line a 13” by 9” brownie tray.
- Put chocolate and butter in a large bowl over a pan of simmering water, stirring occasionally until melted. Take off the heat and let cool slightly. Add the sugar and stir, then add all of the flour and beat until a paste forms, then add the eggs, one by one, stirring vigorously after each addition. Fold in the toasted pecans and chocolate chips.
- Use an ice cream scoop to distribute the mixture into the muffin holes, or spread mixture evenly across brownie tray. Optional: sprinkle with salt and dried rose leaves. Bake for 35 minutes until the top is crispy and flaky.