New ideas in the kitchen

Posted on September 28, 2009. Filed under: Deserts | Tags: , |

Yesterday I got the brilliant idea to make brownies in a muffin tin. I’m bringing them to a rehearsal in Chicago where I may have to walk a while, and in this form, they are a lot easier to transport. I decided to make White Chocolate Blondies, and doubled the recipe to  get more out of it. I got about a dozen and a half little muffins. I think I needed to do something different because they taste good, but they don’t taste amazing, and I ‘m not sure what I need to do to make them better. The cooking time was a little off, so that probably has something to do with it. I’ll still give them to people though, I’m sure they’ll like them anyway.

White Chocolate Blondies
227g (8 ounces) good quality white chocolate
1 tbsp. vanilla essence or extract
113g (4 oz./1 stick/1/2 cup) butter
1 1/4 cups all-purpose flour (plain flour)
2 eggs
Pinch of salt
1/3 cup sugar
1 cup white chocolate chips 

  1. 1.        Preheat oven to 180 degrees C/350 degrees F.  
  2. 2.        Melt white chocolate and butter in a double boiler. Set aside to cool for 5 minutes.
    In a large bowl, mix together eggs and sugar, add vanilla, the melted white chocolate, flour and salt. Fold in white chocolate chips.

Spoon mixture into prepared pan and bake in preheated oven for 25 minutes. Don’t over bake! The blondies must remain fudgy. Cool in pan 

White Chocolate Blondies 
227g (8 ounces) good quality white chocolate
1 tbsp. vanilla essence or extract
113g (4 oz./1 stick/1/2 cup) butter
1 1/4 cups all-purpose flour (plain flour)
2 eggs
Pinch of salt
1/3 cup sugar
1 cup white chocolate chips
1/4 tsp baking soda

1.        Preheat oven to 180 degrees C/350 degrees F.

2.        Melt white chocolate and butter in a double boiler. Set aside to cool for 5 minutes.
In a large bowl, mix together eggs and sugar, add vanilla, the melted white chocolate, flour and salt. Fold in white chocolate chips.
Spoon mixture into prepared pan and bake in preheated oven for 25 minutes. Don’t over bake! The blondies must remain fudgy. Cool in pan

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