The Ultimate Triple Chocolate Blondie



My best friend's younger brother (shout-out to Louis) messaged me the other day and said his post-covid tastebuds have come back...


This was, as it is for many, a very distressing symptom for food lovers like Louis. He then proceeded to say that he was having a 1 man feasting party to celebrate the occasion and had ordered all of his favourite food and snacks and could he "please pay me for a batch of my blondies"?!?!?!?


To add some context, amongst my friends and family, my blondies are somewhat legendary (they're a big fish in a small pond, I appreciate that). But regardless I was pretty touched that my blondies were what Louis craved the most when he wanted to celebrate flavour coming back into his life. So of course, I agreed. And, of course, I made sure I made him the most insanely flawless batch I could.


So here it is. I tweaked and developed my classic recipe for; 1) the ultimate chew, 2) the fudgiest texture, and 3) the perfect balance of sweet/ salty/ bitter from vanilla, dark chocolate, and salted butter. And, I have to admit in my humble opinion they are perfect.


(And, no I did not charge him)


Ingredients

260g salted butter

2 large eggs + 1 yolk

220g light/ dark brown sugar

100g golden caster sugar

2 tsp vanilla extract

140 rice flour

100 ground almonds

1 tsp baking powder

2 tsp sea salt

150g white chocolate roughly chopped into chunks

100g milk cooking chocolate roughly chopped into chunks

70g dark cooking chocolate - melted



Method:

  • Preheat the oven to 180°C/gas mark 4/ 350°F

  • Grease and line a 30x20cm baking tin with baking parchment

  • Melt the butter in a saucepan over a low heat and then set aside to cool slightly

  • In an electric mixer or with a hand whisk, whisk the eggs and sugar together until pale and frothy, and then whisk in the butter and vanilla essence

  • With a spatula or wooden spoon mix in the dry ingredients

  • Add in your roughly chopped milk/ white chocolate chunks and sea salt

  • Break up your dark chocolate and add to a microwavable bowl, on a low setting gently melt your chocolate at 40-second increments (this way it ensures you do not burn the chocolate)

  • Pour the blondie mixture into the prepared tin & using a metal spoon top the mixture with big swirls of the melted dark chocolate, and top with a few sprinkles of sea salt if you wish

  • Bake for 30 minutes

  • Remove from oven and leave to cool down completely in the tin (this will take a good few hours but be patient it is how you ensure your blondies have the perfect fudgy/ chewy texture)

  • Once cooled, cut into pieces and store in an airtight container, they should last at least 6 days.






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