Phew... the germs really got the better of me this week (enjoy, guys, it won't happen again!). Another recycling for this recipe I'd made for a tea party that didn't take place after all. Too bad, though, because we still enjoyed the leftovers! You may remember these apricot and pistachio blondies (one of the first recipes on the blog)? Well, this time, I wanted to try out this version of plain blondie found at Bruno de recettes américaines.
A quick reminder: the blondie is a cousin of the brownie that contains no chocolate. It's therefore a slightly lighter recipe (although it contains just as much butter and sugar!). It's sure to delight vanilla fans with its caramelized come-hither taste!
Normally, the center is as soft as a brownie, but I overcooked it a little (I didn't anticipate that it would swell so much with the yeast and bicarbonate, so it overflowed). Never mind, my version had a Breton shortbread flavour that was much appreciated (enhanced, it's true, by the oat flakes)!
The best thing about this recipe is that there are no weird ingredients, no complicated tricks! In less than an hour, you've got a delicious snack that will delight young and old alike!
Blondie
A delicious blondie
- 2 eggs
- 100g sugar
- 190 g flour
- 225 g butter
- 220 g brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon yeast
- 160 g rolled oats
- 0.5 teaspoons salt
- In the bowl of a food processor or blender, blend the soft butter, brown sugar and white sugar until creamy and smooth. Add eggs one at a time, blending well between each.
- Add vanilla, baking soda, baking powder, oats and salt. Mix well until all ingredients are moistened.
- Divide into a pastry frame. I have a 15x15 and it was too small, I recommend a 15x30 as the mixture puffs up a lot!
- Bake for 25 minutes at 180°C.
Adapted from American Cook
Instructions
- 1
In the bowl of a food processor or mixer, mix the soft butter, brown sugar and white sugar until the mixture is creamy and homogeneous. Add the eggs one by one and mix well between each addition.
- 2
Add the vanilla, baking soda, baking powder, oat flakes and salt. Mix well so that all ingredients are wet.
- 3
Spread in a pastry frame. I have a 15x15 and it was too tight, I recommend rather a 15x30 because the mixture rises a lot!
- 4
Bake for 25 minutes at 180°C.
