White Chocolate, Pecan Blondies

White chocolate blondie recipe is a great alternative for people who do not like the rich taste of normal chocolate brownies. And if you are like me and love chocolate but want to try a new recipe, this is the one for you. 

I bought "The Hummingbird Bakery Cookbook" a couple of months ago and I tried a lot of recipes from the book. The lemon cake, the apple pie, traditional brownies, vanilla cupcakes and now this. I trust this book so much that

I even participated in a baking contest at our school using a recipe that I haven't tried before from this book and I have no regrets. Every single recipe is so perfect that I do not need to make a lot of alterations. The sweetness level is perfect for me. Normally when I bake, I find many desserts as "too sweet", but these are just at the perfect level. I highly recommend this book for everyone because it has great recipes. And no I do not get paid for this review :D,  I just wanted to share because I find the recipes are high quality and most importantly delicious. 





The recipe called for 150 g. of caster sugar but I used 100 g. of caster sugar and 50 g. of brown sugar so that the texture would be more soft and I was right. I highly recommend that you use brown sugar but if you do not have any on hand, you can also use 150 g. of white caster sugar. 

I hope you'll love these blondies. Enjoy...

Makes 12 blondies

Ingredients:

150 g. white chocolate, roughly chopped

125 g. butter, unsalted

100 g. caster sugar

50 g. brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

200 g. all purpose flour

120 g. pecan nuts, unshelled and chopped

Directions:

1) Preheat the oven to 170 degrees C. Prepare the baking dish by buttering the pan and then sprinkling with flour. This way your batter will not stick and your blondies will come out perfectly. 

2) Put the white chocolate and the butter in a mixing bowl. You can melt this over a pot of boiling water or in the microwave. 

• If you are melting in the microwave, leave it in for 30 seconds, take the bowl out and stir. It if is not smooth and silky put it for about 15 more seconds. 
• If you are melting over a pot of boiling of water make sure that the bottom of the bowl does not touch the water and that it only melts with the steam of the hot water. 

3) Add the sugar into the mixing bowl and stir until well combined. 

4) Add the eggs and vanilla extract, stirring fast so that the eggs do not cook. This way you will not end up with scrambled eggs. Do not worry if the mixture is not smooth or as if the mixture is breaking or splitting. It will come together later on.

5) Sift in the flour, salt and pecan nuts and mix until well combined. 

6) Pour the mixture into the baking dish that you prepared and bake in preheated oven for 30-45 minutes, until the top is golden brown and the centre is soft. 

7) Leave to cool or serve slightly warm with a scoop of vanilla ice cream.  Enjoy :)