Squidgy, colourful and delicious is how I’ll describe these tiny squares of delight to you. I had never made a Blondie until a few weeks ago. My son had been asking to make the white chocolate fudge again so a trip to the store for more white chocolate chips was on the cards as I’d recently made the white chocolate and raspberry friands so didn’t have enough left over.
Needless to say that the recipe on the pack of chocolate chips caught my attention. It was for white chocolate and raspberry blondies and as I only made the friands a few weeks ago, I decided to play with the recipe a little. Poor child is still waiting for his fudge!
An investigation into the resident pantry “treat box” revealed an unopened bag of M&Ms – they were calling out to me and it would have been cruel not to take them up on their offer. And so M&M and White Chocolate Blondies were born.
I have to admit that the stated baking time on the recipe rang a few alarm bells so I reduced the time by 5 minutes initially, but I was dismayed when I checked on them to find that they had baked hard like little bars – still very tasty, but not the gooey texture that brownies – oops! Sorry – blondies, are supposed to have. So what’s the moral of the old children’s story about the little spider who didn’t succeed? Try, try and try again!
Subsequently, I’ve reduced the cooking time by a further ten minutes, but honestly, I stick with my gut on this one…when you smell the aroma of the baking cake/cookies wafting from the oven, please check it, because I see that as a signal that it is warning you it’s almost ready. So I’ve settled on a baking time of 30 – 35 minutes but honestly, start checking from 30 mins. This is a whopping reduction in cooking time of almost 15 minutes! Different ovens also run hotter/cooler than others so get to know your oven – it may save heaps of disasters and disappointments.
Once cut into slices, bars or shapes, sprinkle a little sieved icing sugar over the top or just serve them up as they are. They’re gorgeous to look at and kids love them. I suspect they’d work really well at a school fete or bazaar too.
125 g butter, chopped (no need to be at room temp as you’re going to melt it)
200 g white chocolate chips
½ cup (110 g) caster sugar
2 eggs, lightly beaten
1¼ cups (185 g) plain flour
100 g M&Ms (doesn’t have to be exact, more or less – you decide)
icing sugar for dusting
- Preheat the oven to 180°C or 160°C fan-forced.
- Grease and line the base and sides of a 19 cm square cake pan.
- Melt the butter, white chocolate chips and sugar in a large saucepan over a low heat, stirring so the chocolate doesn’t catch.
- Allow to cool for about 10 minutes. It may separate on standing but don’t worry, it will all come together perfectly when you add the next lot of ingredients. The reason for cooling the mixture is so you don’t get scrambled egg when you add the eggs in the next step.
- Stir in the eggs, then the flour and the M&Ms. Spoon or pour the mixture into the prepared baking tin and smooth out the top.
- You could add the M&Ms at this stage and just sprinkle them over the top or push them gently into the mixture, but it doesn’t really make a difference.
- Bake for 30 – 35 minutes (my oven was on the fan-forced setting). Please check it though. Some say it should be firm to the touch but then you run the risk of losing the squidginess. If you test it with a skewer, there should be a few sticky crumbs stuck to the skewer, not clean like a cake. But definitely not runny/raw.
- Remove from the oven and allow to cool in the tray. Then turn the blondie out onto a board and cut into squares.
- Sprinkle with the icing sugar or serve as is.
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