"Uh-huh make me tonight
Make it right
Uh-huh make me tonight
Oh, uh-huh make it magnificent
With these commanding lyrics from Blondie's Atomic I felt obliged to make these namesake bakes and make them the best I possibly could. I have to say that with their White chocolate, vanilla and pecan combination they were pretty magnificent. I found the recipe in The Hummingbird Bakery Cookbook which I've had for a few months but haven't really used. I've been meaning to try making Blondies for a while now - they are slightly less rich than the dark chocolate brownie version but as equally addictive!
150g white chocolate, broken up
125g unsalted butter
150g caster sugar
1 1/2 tspn vanilla extract
200g plain flour
pinch of salt
120g pecan nuts, chopped
1. Preheat the oven to 170c. Line a 33 x 23 x 5cm baking tray with greaseproof paper.
2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave until they have melted together.
3. Remove from heat. Add the sugar and stir until well incorporated. Add the eggs and vanilla extract, stirring briskly. The mixture may look like it is starting to split but it will be fine. Add the flour, salt and pecan nuts and stir until well incorporated.
4. Spoon the mixture into the baking tray and bake for 35-40 minutes, or until golden brown and the centre is still soft. Leave to cool completely.