Fail Safe Blondies

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Fail-Safe Blondies

Chocolate & Macadamia Blondies

Most of us kitchen-dwellers have that one reliable thing. A last minute recipe for when a friend pops round for coffee, a quick dessert if we’ve wasted all our planning time on the starter and main (something I often do). It’s a people pleaser that’ll get us out of a fix. This blondie recipe is mine. Over the past few years I’ve made these beauties so many times. Oh, it’s your birthday? Have a blondie! You’ve just moved house? Take these blondies to help you settle in! You know, it’s the recipe that never lets me down.

Just to illustrate my point further, in the last 3 months alone I have used this recipe for: a house warming gift, one of many puddings at an American themed going away party, an in-law pleaser and just a naughty snack for Matt and I on a lazy sunday. They’re great because they’re versatile. Cook them for varying lengths for a sliding scale of gooeyness, wrap ’em up in brown paper to eat on the go, warm them in a bowl and consume with a hefty scoop of icecream. You can chuck in whatever extras you have in your cupboard: plain chocolate, white chocolate, nuts, dried fruit, glace cherries, mini marshmallows. Seriously, they’ll take pretty much whatever you throw at them. They’re always good.

Chocolate & Macadamia Blondies

Chocolate & Pecan Blondies – makes 6 large portions, 12 smaller

225g Plain Flour
1tsp Salt
1tsp Baking Powder
2 Large Eggs
4tsp Vanilla Extract
110g Light Brown Sugar
165g Unsalted Butter
75g Plain Chocolate Chips
75g White Chocolate Chips
75g Chopped Pecans

Preheat your oven to 180ºC. Grease or line an 8×8″ baking tin, I usually grease all over with a little bit of butter or vegetable oil, then cut a square of parchment to fit the bottom of the tin.

Combine your flour, salt and baking powder. Give it a whisk to get a bit of air in there. In a separate bowl (if you’re using a Kitchen Aid mixer, use the attached bowl for this part, not the dry ingredients) beat together the butter and sugar. Once combined, add in the eggs and vanilla until the mixture is smooth.

Sift in the flour mix and combine by swiping your wooden spoon around the edge of the bowl and folding in. Now it’s time to throw in your extras. If chocolate and pecans doesn’t suit you, another top combo is white chocolate and macadamia nuts. When I change up the extras I generally stick to multiples of 75g. For this I would add 150g white chocolate and 75g macadamias. For a fruit and nut option, stick 75g each of plain choc chips, chopped walnuts and sultanas. For a rocky road affair, 75g each of choc chips and chopped digestives, and 40g mini marshmallows. Happy days.

Scrape your mix into the pan and stick in the oven. Bake for 20 minutes for extremely gooey middles, 30 minutes for a firmer snack. For a structurally sound blondie, leave to cool for at least 2 hours before cutting. Personally, I can’t wait that long, so I slide a piece out with a spatula and eat it from a bowl, natch.

12 Week Old Kittens

OK, so kittens aren’t blondies but they are cute. I thought I’d share a quick pic of the new additions to our family. Meet Hazel (left) and Rousseau (right), we’ve had them for two weeks now and they’re settling in perfectly 🙂

Pretzel Chocolate Chip Tray Bake

Pretzel Chocolate Chip Tray Bake

Weirdly, I’ve started doing a bit more baking lately. As I’m sure I’ve mentioned before, I’m not a particularly competent baker. I don’t really have the patience needed for really great results, but I spend a lot of time at home these days and it’s a nice thing to do to pass the time.

Now that the newborn fog has finally cleared and I’m feeling a little bit more “me” again, we’ve been trying to get back on track with meal planning and cooking. This is mainly on my part, Matt loves it and needs no motivation, but I find it hard to think of something new and exciting to make everyday without a bit of forward planning. Buying ingredients for one bake a week with our regular shop means we’ve always got a sweet treat to hand if we want one, and it’s also a great time filler for a dreary afternoon.

Pretzel Chocolate Chip Tray Bake

Baking is actually a really fun activity for the girls too – I usually sit them in their bumbo seat or lie them on the kitchen table facing me, giving them a little of each ingredient as I go. They just pat their hands in it, get to know the texture and maybe give it a taste (no raw eggs, obvs). It’s fun for them, and educational, and as parents I guess we have a pretty laid back attitude towards weaning anyway so we don’t mind if they give any of it a little try. We’re planning to start Baby Lead Weaning in a few weeks when the girls hit six months, and I think it’s important to get them feeling enthusiastic about food as early as possible.

Pretzel Chocolate Chip Tray Bake

Tray bakes are always a good option for me because there’s little to no pressure (minimal rising, very few fancy techniques to master, just mix it all up and shove it in the oven etc). Over the past few months I’ve made rocky road, my Fail Safe Blondies and flapjacks. Yesterday was the turn of the Pretzel Chocolate Chip Tray Bake. They’re a nice sweet and salty treat and you can cut the pieces as big or as small as you like. Plus the recipe is customisable so you can add all your favourite extras! I’d like to try it with bigger chunks of chocolate and maybe some mini marshmallows for a s’mores-esque vibe.

I basically only use Le Creuset bakeware these days *hair flip*. Because I’m no aficionado, I find I only use a few tins anyway, so I’d rather spend money and get quality in return. So far I’ve got my excellent 9×9″ Square Cake Tin (£20) which I used for these, and I have my Kugelhopf (£30) for cakes, as well as mousses and jellies. Next I think I’ll replace my simple round Sandwich/Sponge Tins, then my loaf tin and my muffin tin and I’ll be pretty much set. The Afternoon Tea Set (£78.40 down from £112) is actually really good value and currently on sale, so that’s worth checking out. I love the Le Creuset bakeware because it’s thick and sturdy, plus it’s really easy to clean. I promise they’re not sponsoring this, as always I just love them!

Pretzel Chocolate Chip Tray Bake

Pretzel Chocolate Chip Tray Bake
Yields 16
A sweet and salty treat, perfect for a rainy day.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 250g Plain Flour
  2. 220g Unsalted Butter, melted
  3. 150g Dark Muscovado Sugar
  4. 110g Caster Sugar
  5. 2 Large Eggs
  6. 1 Vanilla Pod
  7. 1 tsp Table Salt
  8. 175g Dark Chocolate Chips, split into one 100g and one 75g portion
  9. 100g White Chocolate Chips
  10. 60g Salted Pretzels, in 2 x 30g portions (I used Penn State Pretzels - deelish!)
Instructions
  1. Preheat your oven to 180ºc or if you're using Fan, go for 160.
  2. Grease a square baking tray (mine's 9x9") and line it with greaseproof paper ready for the filling.
  3. Pour your melted butter into a medium sized bowl (or a mixer, if you have one) and stir in the Muscovado and caster sugar until combined.
  4. Next, add the eggs one at a time, then split the vanilla pod and scrape out its insides. Add it to the bowl and mix in.
  5. Now it's time for the dry ingredients. Stir in the flour, followed by the salt until it's just combined. Don't over-mix.
  6. Follow that with any extras you might like - I used 100g each of dark and white chocolate chips, along with the first 30g of salted pretzels, which I snapped into smaller pieces. Mix well until they're well distributed.
  7. Scrape the batter into the tin (it'll be super thick - almost like caramel!), smooth it and press the remaining 30g of pretzels into the surface. Bake for 25 minutes or until a knife poked into the middle comes out clean.
  8. While it cools, melt the remaining 75g of chocolate chips over a bain marie or in the microwave until smooth. When the bake is completely cool, drizzle over the melted chocolate with a spoon.
  9. Wait for the chocolate to set and cut into 16 squares (or however many you fancy!). Store in a tin for up to 5 days.
Adapted from Just a Taste
Adapted from Just a Taste
whip until fluffy http://whipuntilfluffy.com/

I waited until nap time and tucked into two of these with a steaming cup of tea and Lunch Lady – it’s an awesome blog and print magazine all about food and family. It’s packed with fab photography and great recipes, I love it. In Leeds, I buy my copy from Colours May Vary.

Pretzel Chocolate Chip Tray Bake

Giving these a go? Let me know how it goes! You can reach me easily down in the comments, or over on Twitter or Instagram at @whiptuntilfluffy. Happy baking!

Drunken Snowman Brownies with Malibu

DrunkenSnowmanBrownies3

A few weeks ago I was offered a bottle of Malibu. For me, Malibu is oh so very 2005. A smell and taste that reminds me of very late nights, dancing to The Killers and Britney Spears one after the other, and eating chips while giggling with my best friend Anna. The idea was that I put the Malibu to use in a creative way – in baking or cooking, instead of straight up with a splash of pineapple juice – the way I used to drink it back in the days of my youth.

Christmas sweets are difficult. The desserts of this season really aren’t for me. I’m not into sweets at the best of times, really. Christmas for me is all about the cheese, and a dark, dense pudding of dried fruit really isn’t my idea of fun. I do, however, love to put a festive spin on a classic. These brownies are rich and indulgent, but the Malibu and desiccated coconut cut through and add a hint of Caribbean flavour. Perfect for listening to “Mary’s Boy Child” by Boney M (my favourite Christmas song) and having a dance in your living room. 

DrunkenSnowmanBrownies1

As for the melting snowmen, well I can’t take the credit for that idea – it’s one of those Pinterest projects that’s all over the internet. Cute little snowmen with perplexed faces sitting on top of sugar cookies. This kind of thing is usually a bit fiddly for me, but in reality, I found this pretty easy – little hassle for a nice pay-off. They’re fun, festive and guaranteed to get a smile. Take a batch to your Christmas gatherings and you’ll definitely be in the good books.

The brownie recipe is fairly spongey – there’s a lot of rise from the little baking powder that goes in. You’ve got two options, really. Bake for 20 minutes and you should get a nice gooey middle. Go for a bit longer (no more than 25 minutes) and you’ll have a springy, cake-like texture. I’ve adapted the recipe from my Fail-Safe Blondies, adding cocoa and a few other things, swapping the vanilla extract for the Malibu. 

DrunkenSnowmanBrownies2

Drunken Snowmen Brownies
Serves 4
A very sweet festive treat with a bit of a boozy kick - oh, come on, it's Christmas!
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Prep Time
25 min
Cook Time
20 min
Prep Time
25 min
Cook Time
20 min
For the Brownies
  1. 200g Plain Flour
  2. 25g Cocoa Powder
  3. 1tsp Baking Powder
  4. 1tsp Salt
  5. 2 Large Eggs
  6. 5tsp Malibu
  7. 60g Light Brown Sugar
  8. 50g Dark Muscovado Sugar
  9. 165g Unsalted Butter
  10. 75g Milk Chocolate
  11. 75g White Chocolate
  12. 15g Desiccated Coconut
For the Topping
  1. 25g Icing Sugar
  2. 1 tbsp Water (approx)
  3. 4 Marshmallows
  4. Orange Midget Gems
  5. Black Icing Tube
Instructions
  1. Mix the flour, cocoa, baking soda and salt together in a large bowl.
  2. In another bowl, beat together the butter and sugars. Add the eggs one by one, followed by the Malibu. Beat until smooth.
  3. Fold the flour mixture to the wet ingredients, scraping the sides of the bowl with a spatula.
  4. Chop the chocolate into shards and mix into the batter, with the coconut, until evenly distrubuted.
  5. Transfer to a greased tin (approx 8x8) and bake in a preheated oven at 180ºc for 20 minutes. 25 for a firmer, more cakey finish.
  6. While cooling, mix the icing sugar with water a little at a time until a thick icing forms.
  7. Once the brownie is completely cooled (this could take a while, so plan ahead!), cut into four pieces. Spoon a little icing into the centre of each brownie. It should spread into an artful splat, but if you need to, help it along with a spoon.
  8. Use your black tube icing to decorate marshmallows with eyes, smiles and anything else you fancy. Use a tiny blob to stick on an orange midget gem for the nose.
  9. Place the marshmallow on to the top of the brownie, the tacky icing should hold it in place. Add buttons and arms to your melted snowman's body.
whip until fluffy http://whipuntilfluffy.com/
DrunkenSnowmanBrownies4

 Happy Holidays!