Blondie with walnuts, white and dark chocolate
10 servings
60 minutes
Blondies with walnuts, white and dark chocolate are an elegant treat with a rich flavor and delicate texture. The origin of this dessert is linked to the classic American blondie, which is a variation of brownie but without cocoa. Here, the caramel notes of brown sugar harmoniously blend with the rich bitterness of dark chocolate, creamy sweetness of white chocolate, and crunchy walnuts. This dessert is perfect for cozy evenings with a cup of coffee or tea and makes an excellent addition to festive tables. Its simplicity in preparation makes it accessible even for baking novices. Serve it in portioned squares, enjoying each bite filled with a variety of flavors and textures.
1
We chop the nuts and chocolate not too finely. We sift the flour with baking powder and salt. We set it aside.
- Wheat flour: 220 g
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.5 teaspoon
- Dark chocolate: 70 g
- White chocolate: 70 g
- Walnuts: 150 g
2
Melted butter is mixed with brown and vanilla sugar using a whisk.
- Butter: 160 g
- Brown sugar: 300 g
- Vanilla sugar: 1 teaspoon
3
Add eggs and mix until smooth. Add the flour mixture and knead the dough.
- Chicken egg: 2 pieces
- Wheat flour: 220 g
4
Add chocolate and nuts, and mix again.
- Dark chocolate: 70 g
- White chocolate: 70 g
- Walnuts: 150 g
5
Grease a rectangular shape with vegetable oil and line it with parchment paper (mandatory!) so that the cake can be removed by pulling on the edges. Transfer the dough into the shape and level it.
6
Place in a preheated oven at 180 degrees and bake for 20-25 minutes until the surface sets and becomes shiny and cracked.
7
Remove from the oven and let it sit in the mold for 15 minutes. Then remove from the mold, place on parchment, and cool completely. Cut into squares and serve.
