Baking: Tanya Burr's Blondies

Monday, 17 August 2015


Tanya Burr is one of my favourite people on the internet/in the world. She is always full to the brim with positivity and enthusiasm; she truly warms my heart. With the knowledge that she is an excellent baker, and the craving to bake my family something yummy, I hunted down her blondie recipe to give it a go. For those of you who are unaware, blondies are simply white chocolate brownies - and they are scrumdiddlyumptious.


The ingredients:                                                                    The equipment:
- 150g white chocolate                                                          - an oven!!! (pre-heated to 170°)
- 125g unsalted butter (but salted is fine too)                       - 1 big bowl
- 150g caster sugar                                                               - 1 saucepan
- 1.5 tsp vanilla extract                                                          - 1 mixing spoon
- 2 eggs                                                                                 - a set of scales
- 200g plain flour                                                                   - greaseproof paper
- 100g white chocolate chips                                                 - a baking tin
- about 15 pecan nuts                                                           - a big knife


Before you begin, make sure to pre-heat your oven to 170°. The first step is to melt your butter and white chocolate together. I find that the best way to do this is to place the bowl over a saucepan of boiling water, and stir until the mixture is smooth. An alternate way is to place the bowl in the microwave for 2 minutes. Whichever method you use, make sure that the mixture has no lumps in it whatsoever - that it is fully melted.


Your mixture should be quite a bright yellow now! The next step is to mix in the caster sugar, stirring thoroughly. I then poured in 2 caps of vanilla extract (I was sort of just too lazy to go and get a teaspoon #sorrynotsorry). Crack your 2 eggs into the bowl and mix carefully, making sure that your eggs do not scramble. Finally, add the flour, and mix until it is at a more doughy consistency.


I wasn't sure how many pecans to add to the mixture, and so I guessed at around 10. Although the blondies turned out perfectly, there was definitely room for more, and so I would probably up the amount to 15 next time. I cut them up into small chunks, and stirred them into the mixture. I then poured all of the white chocolate chips (or chunks, as I had) in, and gave it one last stir before pouring it into the baking tin. Lining the tin with greaseproof paper is extremely helpful, as you can simply pull the paper out of the tin when the blondies are done! Pop them into the oven for 28 minutes, and they will be just right.


When my oven timer went off, I was bouncing off the walls in excitement. After pulling the greaseproof paper out of the baking tin, I left the blondies to cool for about 10-15 minutes, before cutting them into 12 big slices. You can cut them however big/small that you please, but I went for more of an authentic brownie size. 

The next step? EAT! Have you tried Tanya Burr's blondies yourself? They are incredibly easy to make, and taste like a little slice of heaven. Let me know if you have any interesting baking recipes, & I'll give them a go!

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