Golden Blondies

Dear sweet tooths, today I have a particularly delightful recipe for you:

Golden Blondies – soft and caramelised

Blondies are one of the favourite classics of American baking – small, juicy and deliciously versatile. Unlike brownies, they contain no cocoa or melted chocolate in the batter, but a subtle blend of brown sugar and vanilla.

This is what gives them their typical slightly caramelised note and a wonderfully soft and chewy texture that wins you over with the very first bite.

Blondies are also incredibly easy to vary: whether with nuts, white chocolate, caramel or fruity additions, your creativity knows no limits. Perfect as sweet snacks, with coffee or for guests – blondies are always a great idea!

Ingredients for 48 pieces – 1 baking tray:

Batter

- 110 g brown sugar

- 190 g flour

- 155 g butter

- 1 large egg (~62 g)

- 1 tsp VANILLA EXTRACT, 20 ML

- 1 pinch of salt

- 75 g walnuts

- 180 g CALLEBAUT WHITE CHOCOLATE 28%, 400 G

Decoration

- FunCakes WHITE CHOCOLATE GANACHE, 260 G

- 20 g walnuts

- White chocolate curls

Now let's get to making the blondie batter

First, place the walnuts on a baking tray and toast them lightly in the oven for about 5 minutes. This brings out their full flavour. Then remove them and let them cool briefly. Now comes an important step: browning the butter. To do this, melt the butter in a light-coloured saucepan over medium heat. Once it is liquid, reduce the heat slightly and let it simmer gently. After a few minutes, it begins to release a wonderful nutty aroma and small golden crumbs form on the bottom – that's exactly what should happen. Then immediately pour the butter into a mixing bowl.

Add the sugar directly to the still-warm butter and mix well. Let the mixture cool briefly, then add the egg and the vanilla extract and mix everything together into a smooth mass. Then fold in the flour and salt until you have a thick, compact dough.

Finally, fold in the chocolate chips and toasted walnuts. The dough is quite firm – almost like a cookie dough, perfect for portioning.

Spray the mould with a non-stick spray so the blondies release easily later. Then spoon about 20 g of batter into each cavity and fill them to about half.

Baking

Bake the blondies at 170 °C (top and bottom heat) for about 12 to 15 minutes. Depending on whether you prefer them a little softer or more compact, you can adjust the baking time slightly. After baking, let them cool completely – this way they can be removed from the mould without any trouble and will have a perfect texture.

Decoration

For the topping, you can let your creativity run wild. We opted for a combination of white ganache and walnuts – this complements the caramelised note of the blondies perfectly and adds a lovely crunch.

Conclusion

These little blondies are simply a delight – soft, flavourful and perfectly portioned. Whether to finish a meal on a sweet note, to go with coffee or just as a treat between meals: they truly suit every occasion.

The best part? The mini mould lets you try countless variations. From cakes to cupcakes to creative blondie combinations, you can really let your imagination run free and bring new ideas to life time and time again.