BLONDIES are blonde brownies! 🙂 cute right??? 😀
No cocoa powder is used here and brown sugar is substituted for white sugar.
The insides are slightly moist and gooey. So do not over bake them. Or else they will turn out hard. The edges of the blondie will become browned and will leave the sides of the loaf pan. That’s your cue to check the middle and remove them from the oven when they are done.
They are absolutely delish and I got this recipe off Chetna Makan’s website. The brown sugar, the cardamom and the almonds really work together to create magic! Such an addictive snack 😀
INGREDIENTS:
unsalted butter – 100g
all purpose flour – 1 cup
baking powder – 1/2 tsp
pinch of salt
cardamom powder – 1/2 tsp
chocolate chips – 1/2 cup
almond flakes – 3/4 cup
brown sugar, packed – 1 cup
vanilla essence – 1/2 tsp
egg yolk – 1
whole egg – 1
PROCESS:
- In a saucepan, heat the butter until nice and frothy. Keep stirring. Once the butter becomes transparent( clarified butter) switch off the flame. Set aside to cool.
- In a bowl, mix together the flour, baking powder, salt and cardamom powder. Keep aside.
- Now take a big bowl and pour in the cooled clarified butter.
- Add in the brown sugar and mix well until well combined.
- Add in the egg yolk and whole egg and give it a good mix until well combined.
- Now add in your dry ingredients. Mix until everything is well mixed.
- Add in the chocolate chips.
- Next, add in 3/4 of the almond flakes and reserve the rest for the garnishing.
- Mix well and pour into the greased and prepared baking tin.
- Garish with the reserved almond flakes and lightly press them down.
- Bake in a pre-heated oven at 180 degrees for about 15 to 20 minutes or until a tooth pick comes out clean when inserted.
- Cool completely before cutting.
NOTES:
- If the tops of the blondies are getting browned before the insides are cooked, just cover it with aluminium foil and continue baking.
- When the edges of the blondies become slightly browned and they leave the sides of the loaf pan, it is ready. Check with the toothpick to see if the insides are cooked.
