Blondie
Recipe Summary
A delicious cake with a chewy texture born from the caramel notes of brown sugar and butter, boasting a light crust on top and a moist center. It is the all-time favorite of my mother, who normally turns up her nose saying she doesn’t need anything sweet; every time she visits, she insists we bake it, and has another one popped into the oven so she can take it home with her!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 110 g | Melted (in microwave or bain-marie) |
| Brown sugar | 1 cup (200 g) | Essential for chewy texture and rich flavor |
| Egg | 1 | Large |
| Vanilla extract | 1 tsp | - |
| Flour | 1 cup (110 g) | Sifted |
| Baking powder | 1 tsp | Sifted together with flour and salt |
| Salt | 1 pinch | Sifted together with flour and baking powder |
| Hazelnuts | 1 cup (120 g) | - |
Instructions
-
Prepare Oven and Pan
Preheat the oven to 175°C. Line a 20x30 cm rectangular baking pan with parchment paper.
-
Beat Butter and Sugar
Add the brown sugar to the melted butter and beat with a mixer until the sugar is dissolved.
-
Add Egg and Vanilla
Add the large egg and vanilla extract to the mixture and continue beating.
-
Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Add this flour mixture to the wet ingredients. Mix briefly with the mixer just until the ingredients are homogeneously combined, then stop mixing.
-
Fold in Hazelnuts and Pour into Pan
Add the hazelnuts to the batter and fold gently a few times with a spatula. Pour the prepared batter into the parchment-lined baking pan and spread evenly.
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Bake and Cool
Bake in the preheated 175°C oven for 25–30 minutes. Remove from the oven when a toothpick inserted into the center comes out clean. Rest and cool the cake on a wire rack.
Bake Time & Texture Warning
Be careful not to overbake the cake. The top should have a slight crust, but the inside must remain moist.
The Importance of Brown Sugar
Brown sugar is the essential element that gives this blondie its signature chewy texture and rich caramel flavor. Using granulated white sugar will not yield the same flavor and texture.