How to Make Blondies: Felicity Cloake's Recipe

Ingredients

  • 165g butter, plus extra for greasing
  • 75g shelled pecans
  • 170g white chocolate
  • 225g plain flour
  • 1 tsp baking powder
  • ½ tsp fine salt
  • 175g light brown sugar
  • 50g demerara sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • Sea salt flakes, optional

Method

  1. Melt the Butter:
  2. Cut 165g butter into cubes.

  3. Melt in a medium-low heat pan until it turns nutty brown. Pour into a heatproof jug to cool.

  4. Toast the Nuts:

  5. Roughly chop 75g pecans.

  6. Toast them in the same pan until aromatic. Set aside.

  7. Chop the Chocolate:

  8. Roughly chop 170g of white chocolate (or use milk/dark chocolate if preferred).

  9. Prepare the Batter:

  10. Preheat oven to 200C (180C fan)/390F/gas 5.
  11. Sift 225g flour, 1 tsp baking powder, and ½ tsp salt into a large bowl.

  12. Beat the sugars into the cooled butter until dissolved, then mix in the eggs and vanilla.

  13. Combine Ingredients:

  14. Stir the wet mixture into the flour mix until no dry patches remain.

  15. Fold in the white chocolate and pecans gently to avoid overmixing.

  16. Bake the Blondie Mix:

  17. Spoon the batter into a 20cm square tin lined with baking paper.

  18. Bake for 22-25 minutes until set on top but still squidgy underneath.

  19. Cool and Cut:

  20. Plunge the tin into shallow iced water to cool.

  21. Cut into squares and optionally sprinkle with sea salt.

  22. Storage Tips:

  23. Wrap cooled squares individually and freeze on a baking tray.
  24. Transfer frozen squares to a freezer bag.

Felicity Cloake’s detailed steps ensure a fudgy texture for your blondies.