Sea salt and pecan blondies

Name: Sea salt and pecan blondies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 24
Ingredients: 250g unsalted butter, cubed; ½ tsp sea salt; 200g white chocolate, roughly chopped; 250g light brown soft sugar; 5 large free-range eggs; 1 tsp vanilla extract; 110g plain flour; 200g ground almonds; 1 tsp baking powder; 100g shelled pecans or macadamias; You’ll also need…; 20cm x 30 cm brownie tin, greased and lined with non-stick baking paper

Easy
Online only

Easy
Online only

Makes 24
Hands-on time 15 min, oven time 25 min, plus cooling

It’s all about the toasty butterscotch flavours to make the perfect blondie. These have the tasty additions of sea salt and pecans.

Prefer chocolate brownies? How about this classic recipe

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Ingredients

250g unsalted butter, cubed
½ tsp sea salt
200g white chocolate, roughly chopped
250g light brown soft sugar
5 large free-range eggs
1 tsp vanilla extract
110g plain flour
200g ground almonds
1 tsp baking powder
100g shelled pecans or macadamias

You’ll also need…

20cm x 30 cm brownie tin, greased and lined with non-stick baking paper

250g unsalted butter, cubed
½ tsp sea salt
200g white chocolate, roughly chopped
250g light brown soft sugar
5 large free-range eggs
1 tsp vanilla extract
110g plain flour
200g ground almonds
1 tsp baking powder
100g shelled pecans or macadamias

You’ll also need…

20cm x 30 cm brownie tin, greased and lined with non-stick baking paper

Method

Heat the oven to 180C/160C fan/gas 4. Melt the butter in a small saucepan set over a high heat. Stirring all the time, heat for around 4 minutes until bubbling, golden and with some brown flecks at the bottom. Remove from the heat and leave to cool slightly, about 1 minute then add the salt and chopped white chocolate. Once the chocolate has melted, stir until smooth then set aside to cool.
In a large mixing bowl, use an electric hand mixer to whisk the sugar and eggs until pale, creamy and the whisk leaves a ribbon-like trail when the beaters are raised. Pour the white chocolate mixture into the sugar and egg mixture, along with the vanilla extract, and fold together until smooth using a rubber spatula.
In a separate bowl mix the flour, ground almonds and baking powder then fold into the chocolate mixture followed by the nuts. Pour the mixture into the tin and bake for 25 minutes. Leave to cool completely before slicing.

Method

Heat the oven to 180C/160C fan/gas 4. Melt the butter in a small saucepan set over a high heat. Stirring all the time, heat for around 4 minutes until bubbling, golden and with some brown flecks at the bottom. Remove from the heat and leave to cool slightly, about 1 minute then add the salt and chopped white chocolate. Once the chocolate has melted, stir until smooth then set aside to cool.
In a large mixing bowl, use an electric hand mixer to whisk the sugar and eggs until pale, creamy and the whisk leaves a ribbon-like trail when the beaters are raised. Pour the white chocolate mixture into the sugar and egg mixture, along with the vanilla extract, and fold together until smooth using a rubber spatula.
In a separate bowl mix the flour, ground almonds and baking powder then fold into the chocolate mixture followed by the nuts. Pour the mixture into the tin and bake for 25 minutes. Leave to cool completely before slicing.

Recipe By

The delicious. food team

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Lyn Roe says:
6th Oct 2019 at 8:45 am
This was easy to make, turned out fine, but could not see the Vanilla extract added in anywhere! As a seasoned cook I added it into the sugar and egg mixture, but for a new baker, they would not know at what stage to add. Perhaps recipe could be corrected.
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1. Ellie Donnell says:
  11th Oct 2019 at 1:19 pm
  Hi Lyn, thank you very much for your comment and apologies for the error with this recipe! It has now been amended (please add the vanilla extract with the eggs). Happy cooking!