Cinnamon Sugar Blondies with Pecans

Oh, I’ve got a good one for you today, guys. This recipe is probably going down as one of my all time favourites. I made these cinnamon sugar blondies on Sunday, and I’ll already be making them again tomorrow.

They’re really good.

I had a casual dinner thing with a couple of my closest friends on Sunday, and I more or less promised I’d bake something and bring it with me (there was definite peer pressure involved). Since I had to take the thing I baked with me on my bike, it had to be something that couldn’t easily be smooshed, hence the blondies. Plus, I love a good blondie/brownie. They’re easy to bake, super delicious, and you can play around with the flavours endlessly.

One thing that’s still not entirely clear to me is whether blondies need white chocolate. Is white chocolate a requirement for a blondie? I don’t think it technically is, but I’m sticking with it, because it just makes sense, doesn’t it?

The cinnamon sugar is the true hero in this recipe. It really takes it up a notch and I love it a lot. Although, I must say, the pecans really add a little something too. In the middle of all the soft lovely blondie-ness, they provide a bit of a bite. Yum!

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White Chocolate Blondies with Mango and Coconut

I spent the last couple of days at my aunt’s place for some sleepover fun. We’ve been doing this every so often since I was a child, and I’m so glad we’re still having these weekends now that I’m grown up (ha, “grown up”, that sounds weird). She’s one of my favourite people in the world and those weekends are always tons of fun. Most of the time we don’t even really do that much – we just walk through town, do some groceries, eat a lot of great food, watch a film or two and talk for hours.

This time, though, we both figured that it might be fun if we baked something together. So we started brainstorming, and I suggested we could bake blondies – white chocolate brownies. Then she said “I think mango would go really nice with that” and we also came up with the idea of adding some coconut, and voilà, a new recipe was born.

And let me tell you, these blondies turned out really good. They’re fluffy on the inside, with a subtle white chocolate and coconut taste and bursts of mango, and the crust is perfectly crisp as well. Funnily enough the taste of coconut only really comes through when the blondies have cooled down completely. Even then, though, it’s still quite subtle, so if you want more of a coconutty taste, I think adding 20 or 30 grams more dessicated coconut would do the trick.

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Oreo Marshmallow Chocolate Chip Blondies

After experimenting with M&M cookies last week, I wanted to make something delicious with Oreos this week. To make it a little bit more decadent, I decided to add mini-marshmallows to the mix as well, and top it off with a couple of chocolate chips. The result: Oreo marshmallow chocolate chip blondies. Quite the mouthful, I know.

I’d never really tried baking with marshmallows before, so I had no idea how they were going to react to 35 minutes of extreme heat. Turns out: they disappear! They complete melted into the mixture, so you’ve got the taste, but you don’t have the texture apart from a bit of stickiness here and there (mostly at the top). If you decide to make these and you do want the texture of the marshmallows to be incorporated, take a look at the suggestion I put in a quote in the recipe. I haven’t tried this out myself, but I think it would work out quite well.

Although they turned out different then I’d expected beforehand, these blondies are pretty delicious! They’re a little bit more compact than my previous blondies, which was a deliberate choice because the compactness is part of what I like about brownies so much, so I wanted to get the same effect with my blondies. That’s why I didn’t use any baking powder in this recipe. It certainly did the trick!

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Lemon and Blueberry Blondies

Spring officially started yesterday, and I couldn’t be happier about it! We had a couple of sunny days last week here in the Netherlands, and they were glorious. Biking around town without a coat on (and without getting cold, obviously) is the best feeling around this time of year. Or maybe it’s having lunch in the sun on a roof top terrace… Yep. That was definitely better than the biking.

And what better way to celebrate Spring than with a delicious, fresh and fruity baked goodie? Lemon and blueberry are perfect flavours for a sunny day, and these blondies are packed with both of them. I also added some white chocolate chips for an extra sweet little bite, but you could leave those out as well if you prefer. With or without the chocolate or the sunshine, these blondies have such a rich taste they can clear up any cloudy day.

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Blondies with White Chocolate and Raspberries

Today my aunt was having a high tea for her birthday, and I thought it would be nice to bake something sweet and simple to bring with me. I didn’t feel like baking my usual brownies, but I thought something like it would be perfect, so I made blondies! I’d never made blondies (“blond brownies” — brownies without the cocoa) bef0re but I figured it wouldn’t be that difficult, and they’d probably taste pretty darn good. And I was right! The sourness of the delicious raspberries complements the sweetness of the white chocolate and the sugar perfectly. I’ll remember these, that’s for sure!

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You’ll need…

– 150 g white chocolate

– 150 g butter (melted)

– 3 eggs

– 150 g (light) brown sugar

– 1 packet of vanilla sugar (= 8 g)

– 200 g plain flour

– 2 teaspoons of baking powder

– 150 g raspberries (I used frozen ones, but let them thaw before use)

– a baking tin (mine is 20 x 24 cm)

– and an oven, of course! These blondies need to be baked at 150 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Melt the chocolate and mix with butter The first thing you have to do is to break the white chocolate into pieces and melt it in a saucepan on the stove. Make sure you keep stirring! Once it’s all melted, take the saucepan off the stove and mix in the melted butter. It probably won’t mix together properly, but that’s okay. Now, let the mixture be while you continue with the next step.

2. Mix together the eggs, brown sugar and vanilla sugar Next up, you’ve got to mix the eggs with the brown sugar and vanilla sugar in a large bowl until it’s mixed evenly. I used an electric mixer, but it should be doable with a regular old whisk as well.

3. Add chocolate-butter mixture, flour, baking powder and raspberries Now, gently add the chocolate-butter mixture while mixing, and whisk it all together. Then sieve the flour and baking powder above the bowl and mix everything together with a spoon. The last thing to add are the raspberries! Add them to the bowl and gently mix them through the batter.

4. Prepare tin and bake your blondies! Grease and flour your baking tin, and then pour the batter into it — make sure it’s evenly spread out. Now, put the tin into your preheated oven and bake the batter for 35 to 40 minutes, or when it has a nice golden brown colour on top and a skewer comes out practically clean.

And that’s it! It’s a really simple recipe, with delicious blondies as a result! Enjoy!

Have you ever made blondies and how did they turn out? What do you think are some other nice combinations I should try?

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