Sunday, August 31, 2014



Enclosed in gooey cave, 
dark and light cacao 
with nuts to spare.

Cracked crust is browned, 
different textures meet
in delish squares.



time 30 minutes preparation, 25 minutes baking
yields one 30x20cm baking tray

50g pecans
75g all-purpose flour
20g whole-wheat flour
½ tsp. baking powder
½ tsp. Himalayan salt
150g butter
150g light brown sugar
1 large egg
2 tsp. vanilla extract
80g chocolate chips, whatever type you prefer

Preheat oven to 175 degrees Celsius.
Spread nuts on a baking sheet and bake until toasted, 10-12 minutes.
Transfer nuts to a cutting board to cool, chop coarsely and set aside.
While the nuts toast, line your baking pan with foil, leaving some to overlap so you can lift out the blondies post baking.
Grease with butter.
Whisk flour, baking powder and salt together in a bowl.
Whisk melted butter and brown sugar together in another bowl until combined.
Add eggs and vanilla and mix well.
Using a spatula, fold dry ingredients into egg mix until just combined, do not overmix.
Fold in chocolate and nuts and pour batter into prepared pan, smoothing the top.
Bake until the top is shiny, cracked and light golden brown, 22-25 minutes.
Cool on wire rack, remove from pan and cut into squares.