Blondie by @foodblog__fr

≈ 40 min

8 servings

🍬

100 g

Caster sugar

🍬

67 g

Vergeoise

🥚

1 large

Egg

🍦

5 ml

Vanilla extract

🌾

190 g

Flour

🧈

120 g

Butter

🫙

2.3 g

Bicarbonate of soda

🧂

0.5 tsp

Fine sea salt

🍫

180 g

Chocolate chips

🥜

30 g

Pecans

  1. Preheat

    Preheat the oven to 175°C (350°F). Line an 20 cm (8-inch) square baking pan with parchment paper.

  2. Melt
    • unsalted butter

    Melt 115 g unsalted butter in the microwave, then let it cool for 2 minutes until warm rather than hot.

  3. Whisk
    • granulated sugar
    • brown sugar
    • unsalted butter

    Whisk 100 g granulated sugar and 67 g brown sugar into the melted butter until evenly combined.

  4. Add
    • large egg
    • vanilla extract

    Add 1 large egg and 1 tsp vanilla extract. Whisk vigorously for about 1 minute until the mixture looks smooth and glossy.

  5. Combine
    • all-purpose flour
    • fleur de sel

    Combine 190 g all-purpose flour, 1/2 tsp bicarbonate of soda, and 1/2 tsp fleur de sel in a separate bowl.

  6. Fold
    • all-purpose flour
    • fleur de sel
    • Caster sugar

    Fold the flour mixture into the wet mixture with a rubber spatula. Stop mixing as soon as no dry flour streaks remain.

  7. Fold
    • chocolate chips
    • pecans

    Fold in 175 g chocolate chips and 30 g pecans until they are evenly distributed through the dough.

  8. Spread

    Spread the thick dough evenly in the lined baking pan. Smooth the surface with the rubber spatula.

  9. Bake

    Bake for 22 to 25 minutes until the edges are lightly golden and the center is just set. A toothpick inserted near the center should have a few moist crumbs.

  10. Cool

    Cool the blondies in the pan for 20 minutes. Transfer to a wire rack and cut into 9 squares once completely cool.

Blondie by @foodblog__fr

≈ 40 min

8 servings

🍬

100 g

Caster sugar

🍬

67 g

Vergeoise

🥚

1 large

Egg

🍦

5 ml

Vanilla extract

🌾

190 g

Flour

🧈

120 g

Butter

🫙

2.3 g

Bicarbonate of soda

🧂

0.5 tsp

Fine sea salt

🍫

180 g

Chocolate chips

🥜

30 g

Pecans

Preparation Steps

  1. Step 1/10

    Preheat the oven to 175°C (350°F). Line an 20 cm (8-inch) square baking pan with parchment paper.

    🍳square baking pan
    📜parchment paper

  2. Step 2/10

    Melt 115 g unsalted butter in the microwave, then let it cool for 2 minutes until warm rather than hot.

    🧈unsalted butter
    🥣mixing bowl

  3. Step 3/10

    Whisk 100 g granulated sugar and 67 g brown sugar into the melted butter until evenly combined.

    🍬granulated sugar
    🍬brown sugar
    🧈unsalted butter
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Add 1 large egg and 1 tsp vanilla extract. Whisk vigorously for about 1 minute until the mixture looks smooth and glossy.

    🥚large egg
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  5. Step 5/10

    Combine 190 g all-purpose flour, 1/2 tsp bicarbonate of soda, and 1/2 tsp fleur de sel in a separate bowl.

    🌾all-purpose flour
    🫙bicarbonate of soda
    🧂fleur de sel
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  6. Step 6/10

    Fold the flour mixture into the wet mixture with a rubber spatula. Stop mixing as soon as no dry flour streaks remain.

    🌾all-purpose flour
    🫙bicarbonate of soda
    🧂fleur de sel
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Fold in 175 g chocolate chips and 30 g pecans until they are evenly distributed through the dough.

    🍫chocolate chips
    🥜pecans
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Spread the thick dough evenly in the lined baking pan. Smooth the surface with the rubber spatula.

    🍳square baking pan
    🥄rubber spatula

  9. Step 9/10

    Bake for 22 to 25 minutes until the edges are lightly golden and the center is just set. A toothpick inserted near the center should have a few moist crumbs.

    🍳square baking pan

  10. Step 10/10

    Cool the blondies in the pan for 20 minutes. Transfer to a wire rack and cut into 9 squares once completely cool.

    🍳square baking pan
    ✨wire rack
    🔪knife

Composition

Ingredients

Types

Flavorings, Chocolate, Confectionery, Nuts

Ingredients

Caster sugar, Vergeoise, Egg, Vanilla extract, Flour, Butter, Bicarbonate of soda, Fine sea salt, Chocolate chips, Pecans

Notes

Vergeoise (light brown sugar), Egg (large), Butter (unsalted), Chocolate chips (150-200g), Pecans (a handful)

Allergens

Milk, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

355 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 47g, Sugars: 32g, Fat: 18g, Saturated fat: 9g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 43mg, Iron: 1.7mg, Potassium: 125mg, Sodium: 180mg

Vitamins

Vitamin A: 140µg, Vitamin B12: 0.2µg, Vitamin E: 0.7mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring spoons, kitchen scale, square baking pan, parchment paper, wire rack, knife

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Party, Potluck, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

American, French

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Fudgy, Soft, Crunchy

Flavors

Sweet, Buttery, Chocolatey, Caramelized, Nutty, Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep away from heat and direct sunlight), fridge : 7 days (Store in an airtight container,Allow to come to room temperature before serving for the best chewy texture), freezer : 3 months (Wrap individual squares tightly,Place wrapped blondies in a freezer-safe airtight container,Thaw at room temperature)