One of my favourite christmas presents this year was a shiny new copy of Nigella Lawson’s new book, “Kitchen”. Already I’ve pretty much read it cover to cover (shocked to discover that my cake testing with a skewer method is apparently totally wrong!) and have a list as long as my arm of recipes I want to try.
Today I tried out one of those recipes, the recipe for ‘Blondies’.
I’m no stranger to Nigella’s brownie recipes. Her snowflecked brownies were an amazing discovery and find their way into my oven (and my tummy) for all manner of occasions in various levels of gooeyness. So naturally, as such a fan of the brownies, I was instantly drawn to the blondies. I didn’t take a great deal of further persuasion to make them, but if i did, the way Nigella describes them as “squidgy-bellied beauties” was all that was needed.
The Blondies Nigella makes aren’t quite like the Blondies I’ve eaten before. In previous incarnations I’ve enjoyed they have been quite literally the blonde version on a chocolate brownie – white chocolate instead of dark or milk. Nigella’s are somewhere between a flapjack and a cake. They contain oats like a flapjack, but flour and eggs too and are topped off with a can of condensed milk for a lovely gooey richness. My muscovado sugar hadn’t been out the cupboard since christmas and had gone rather solid. I made the mistake of thinking it would crush up naturally as I creamed it into the sugar, but unfortunately this was not to be. I had to spend rather a long time bashing the rocks in my butter mixture with a wooden spoon trying to break them up. It wasn’t totally successful mission, but I haven’t detected any lumps in the baked Blondies…… yet.
The Blondies have, as promised, turned out wonderfully gooey. I’m a little downhearted they aren’t really the texture of brownies, but defiantly more of a very soft flapjack. They are delicious though, and melt and crumble in the mouth in a very decadent fashion. I’m not sure they’ll become a staple of my baking recipe collection, but I’m sure they’ll get made again for bake sales and sneaky afternoon teas.
The only question left to ask is which recipe do I try out next!
200 g of oats, not instant
100 g of plain flour
1/2 teaspoon of bicarbonate of soda
150 g of soft, unsalted butter
100 g of light muscovado sugar
1 x 397 g of condensed milk
170g dark chocolate chips, or chopped up chocolate
1. Preheat the oven to 180C/gas mark 4 and line a 23 cm cake tin or a foil tray, approximately 30 x 20 x 5 cm with foil.
2. Combine the oats, flour and bicarbonate of soda in a bowl.
3. In another bowl, beat or mix the soft butter with sugar until pale and airily creamy, then beat in the condensed milk followed by the oats, flour and bicarb mixture.
4. When these are well mixed, beat in the egg, then fold in the chocolate chips.
5. Pour, or spoon, the mixture into your tin or tray and smooth it down. Cook in the pre heated oven for about 35 mins. When it’s ready it will be dark gold around the edges and coming away from the tin. Leave it to cool on a wire rack, then slice it into squares.