White Chocolate & Chestnut Blondies
The sweetness of white chocolate is offset by the nutty note of burnt butter and chestnut in these festive treats.
I use 35% White Cacao Melts by Food Thoughts in these blondies and can recommend spending a little more on this really good quality white chocolate as the cheap stuff is notoriously unpredictable when melted.
There is no law that says you have to decorate them and make them all sparkly but it is Christmas and ‘tis the season for sparkle!
200g unsalted butter
150g Food Thoughts 35% White Cacao Melts
300g light muscovado sugar
3 large eggs
200g plain flour
pinch of salt
1 tsp vanilla extract
180g chestnuts (vacuumed packed)
150g Food Thoughts 35% White Cacao Melts melted in 50ml double cream to make a ganache
‘Snowman Poop’ sprinkles by Twist Ingredients
You will need an 8” square cake tin or brownie tin
160⁰C / 325⁰F / Gas Mark 3 Oven Pre-heated
Begin by melting the butter in a heavy-bottomed saucepan over a medium heat. Once the butter has melted, continue to heat in the pan until the colour changes from golden yellow to a light brown, stirring vigorously with a balloon whisk all the time.
A nutty smell will let you know that the butter is ready and the colour should resemble a good cup of tea (without the milk!). Immediately pour from the saucepan into a separate bowl to stop the cooking process.
Add the 35% White Cacao Melts to the bowl of warm butter and allow the cacao to melt.
In a separate bowl, beat sugar and eggs until pale and thick.
Add flour and salt to the pale mixture and combine gently.
Ensure that the White Cacao Melts have melted completely and stir into a thick liquid with the melted butter. Stir this into the blondie mix along with vanilla extract.
Gently fold the chopped chestnuts into the blondie mixture ensuring all is evenly distributed.
“Please believe me when I tell you that cheap white chocolate is not to be used in this recipe. It’s not even that the recipe may not taste the same; it may just not work!”
Pour the blondie mixture into a prepared brownie tin and bake for 35 minutes, until set and crackled on top. Allow to cool completely in the tin before removing.
You can simply slice the blondie into generous slabs or you can slather with white chocolate ganache, and top with festive sprinkles.
To make the ganache, pop the 35% White Cacao Melts and double cream into a bowl and microwave for 30 seconds. Once all has melted together, stir and set aside to cool into a spreadable consistency. It may need a few hours at room temperature.