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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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!


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?