Blondies

"Uh-huh make me tonight
Tonight
Make it right
Uh-huh make me tonight
Tonight
Tonight


Oh, uh-huh make it magnificent
Tonight
Right"

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!

The Recipe

150g white chocolate, broken up
125g unsalted butter
150g caster sugar
2 eggs
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.

Chocolate & Pecan Brownies

While typing this I'm eating the most amazing Date & Banana Cake from the lovely Blackbird Bakery. It's one of those cakes that tastes quite healthy even though you know it really isn't at all. The Blackbird sells the most delicious homemade breads, cakes and tarts - everywhere should have one. Anyway, back to my recipe....

Although I love baking I've never made brownies which is a bit odd considering how many I've eaten over the years. So I thought it was about time I did make some! This recipe comes from a magazine - I've no idea which one - I tore it out years ago and its been sat in my 'recipes to make' pile since. The original recipe is for chocolate only brownies but I've added the pecans as they're my favourite nuts.

I've linked this recipe to the Sweets for Saturday challenge hosted by Lisa at Sweet As Sugar Cookies.

The Recipe

200g plain chocolate (I used Lindt 70% cocoa)

200g unsalted butter

4 eggs, beaten

300g light muscovado sugar

100g plain flour

small bag pecan nuts, broken

1. Preheat oven to 170c/gas mark 3. Line a 20cm sq shallow cake tin with baking parchment.

2. Break the chocolate into a heatproof bowl, then add the butter. Set over a pan of gently simmering water, stirring from time to time until melted.

3. Stir in the eggs and sugar, then sift over the flour and fold in followed by the pecans. Spoon the mixture into the tin.

4. Bake for 30 mins until just set. Leave to cool in the tin for 5 mins, then cut into rectangles.