White chocolate, macadamia and wattleseed blondie
serves
10
As a delicious alternative to the classic chocolate brownie, this sweet and nutty blondie recipe is a simple baked dessert perfect for groups and entertaining, or as a weekend baking idea.
Ingredients (10)
- 180g white chocolate, chopped
- 125g salted butter, chopped
- 3/4 cup (165g) white sugar
- 1/4 cup (60g) firmly packed brown sugar
- 2 large eggs, at room temperature
- 1 tbs cooled strong espresso
- 1 tsp vanilla extract
- 1 cup (150g) buckwheat flour
- 1 tsp ground wattleseed
- 3/4 cup (105g) macadamias, very lightly roasted, roughly chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 24.5cm (base measurement), 3cm-deep, round cast-iron frypan.
-
2.Place the chocolate and butter in a large heatproof bowl set over a saucepan of gently simmering water (make sure base of bowl doesn’t touch the water). Leave untouched for 5 minutes, then stir until silky and smooth.
-
3.Remove from the heat and immediately stir in both sugars until combined. Vigorously stir in eggs, one at a time, until combined. Stir in espresso and vanilla until combined, then stir in flour and wattleseed until combined
-
4.Pour the batter into the prepared pan and sprinkle over macadamia. Bake for 35 minutes until a toothpick inserted in centre comes out clean.
-
5.Remove from oven and cool in pan until room temperature. Serve sprinkled with salt flakes.
Recipe Notes
"You'll need a 24.5cm (base measurement), 3cm-deep round cast-iron frypan."
Reviews
Join the conversation
Log in Register