Sea salt and pecan blondies
- November 2018
- Makes 24
- Hands-on time 15 min, oven time 25 min, plus cooling
Our sea salt and pecan blondies are bursting with toasty butterscotch flavours. Not a fan of pecans? Try macadamia nuts instead…
Or if chocolate brownies are more your thing, take a look at our classic brownie recipe.
- 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
- Heat the oven to 180°C/160°C 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.
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