I love brownies like every other person,
but a blondie has certain mystical appeal to me.
I'm not sure why,
but if I have the choice-
I almost always will defect from the chocolatey hero
and cling starry-eyed to it's paler counterpart.
You can imagine my wonderment
when Teri whipped up these
in her kitchen
for this month's recipe.
combined with a blondie
drizzled with white chocolate?
My mind was as blown
as the first time I encountered
which my sister hilariously refers to as
"the Tur-Duck-En of desserts."
It's just one of those creations
you encounter that has
so much goodness
wrapped up in one tiny thing.
It's like, as the Brits say,
all my Christmases have come at once.
Here's Teri to walk you through
this lovely creation.
(Don't forget to read it to yourself
in a sweet English accent... it makes it so much better.)
* * *
These yummies may look like brownies but they are in fact gingerbread blondies and each gooey bite is worth every calorie.
These are really straightforward to whip up and make a nice change to a standard brownie. They work well as a dessert with some vanilla ice cream or as an afternoon treat with a cup of tea or coffee, yum!
225g dark brown soft sugar
4 tbsp black treacle
2 tsp ground ginger
2 tsp vanilla extract
125g plain flour
125g wholemeal flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp salt
100g gingernut biscuits
150g white chocolate
1. Preheat the oven to 180 and line or grease a 20x 20 baking tin.
2. Mash the dark brown soft sugar, butter and treacle together in a bowl with a spoon until the mixture is totally combined. Mix in the ginger, eggs and vanilla extract.
3. In a separate bowl, combine the plain flour, wholemeal flour, baking flour, baking powder, bicarbonate of soda and salt. Add the flour gradually, incorporating between each addition.
4. Break the gingernut biscuits and 100g of the white chocolate into small chunks and stir into the blondie mixture.
5. Pour the mixture into the prepared tin and bake in the oven for 25 minutes. Leave to cool.
6. Melt the remaining white chocolate in a heatproof bowl over a simmering saucepan of water, stirring constantly.
7. Pour the chocolate into a bottle with a small nozzle or wrap a sheet of greaseproof paper into a cone shape and snip the end off to drizzle the white chocolate over the blondies. Leave the chocolate to set a little and then cut into squares.
* * *
Teri is off to Brussels for a week,
and I'm hoping the sticky and sugar waffles
provide some inspiration for her next recipe!
Check out her (amazing) blog,