Pecan and Hazelnut Blondies

I made these with my friend Hannah after we’d finished our finals at uni – they’re very sweet but the nut content cuts through their richness, making them utterly more-ish! White chocolate has a reputation of being a bit temperamental, because of its lack of cocoa solids, meaning it can split easily, but as long as you melt it slowly, stirring regularly you’ll be fine.

Hazelnut and Pecan Blondies

 

Makes 15 pieces

Ingredients:

75g marg/unsalted butter

500g white chocolate

3 large eggs

175g caster sugar

175g self raising flour

pinch of salt

100g hazelnuts (chopped)

100g pecans (chopped)

1.5tsp vanilla extract

10 x 8 in. baking tin, greased and lined

170oC fan oven/190oC other ovens

Method:

1. Melt 125g of the white chocolate carefully in the microwave – stir regularly to prevent it burning.
2. In a separate, large bowl whisk the eggs and sugar together until smooth, then beat in the melted chocolate – make sure it’s not too hot or you’ll end up with chocolate scrambled eggs; leaving it to stand for 5 minutes after it’s melted will do.
3. Fold in the flour, salt, remaining chocolate in chunks, nuts and vanilla essence until everything is incorporated, but don’t over mix.
4. Pour the mixture into your prepared tin and bake in the middle of your preheated oven for 25-30 minutes, or until a golden crust has formed on the Blondies but they’re still soft underneath.
5. Leave to cool slightly in the tin, slice into 15 and turn out onto a wire rack to cool further. These are gorgeous hot, cold, warm with tea, coffee or milk – however you fancy, and if there's any left will keep for up to 5 days in an airtight container.

These are ridiculously easy; you can change the nuts to whatever you prefer or use milk or dark chocolate chips instead of the extra white chocolate, they're a great go to bake if you need something quickly!

Happy Baking,

The Baking Ginger xx