Blondies

Blondies

My ‘Kitchen’ cookbook by Nigella Lawson is very nicely decorated with post-its on all the recipes I’m eager to try. These blondies were high on the list. How can anyone resist chocolate baked treats described as ‘squidgy bellied beauties’? Well they certainly were beautiful blonds.

The spread

I decided to go all-out-Nigella and use a foil tin to make the blondies. I know it’s not very environmentally friendly but I did put it in the recycling.

Combine the dry

Combine the oats, flour and bicarb in a separate bowl.

Buttery sugar

In the bowl of an electric mixer beat the butter and sugar together until light and creamy.

Condensed milk

Add the condensed milk and mix it into the buttery sugar.

The dry

Add the flour, oats and bicarb.

Egg

Beat the egg into the batter.

The best part

Gently fold the chocolate through the batter using a spatula.

Oven time

Spread the batter into the pan. You can use a regular brownie tin. Line it with foil first to make it easy to remove and eat!

All done

Bake the blondies for 35 minutes until they turn golden brown around the outside and start to come away from the sides. They will still be quite wobbly in the middle. It’s important not to cook them any more than this though because they will set once they’re out of the oven.

Blondies

Let them cool in the tin then serve them up and enjoy!

Blondies – recipe from Nigella Lawson’s ‘Kitchen’ cookbook

makes 20 pieces

• 200g rolled oats
• 100g plain flour
• 1/2 tsp bicarbonate of soda
• 150g soft butter
• 100g light muscovado sugar (I used regular light brown sugar)
• 1 387g can condensed milk
• 1 egg
• 170g dark chocolate chips
• 30 x 20 x 5 cm foil tray (if you’re lazy like I was)

Pre-heat the oven to 160C fan-forced and if you’re using a regular tin, line it with foil.

Combine the oats, flour and bicarb in a bowl.

In another bowl (I used my stand mixer), mix or beat the butter with the sugar until pale and cream then beat in the condensed milk followed by the oats, flour and bicarb mixture.

When these are all well mixed in, beat in the egg then fold the chocolate chips through the batter using a spatula.

Spread the mixture into your tin and even out the top with the spatula.

Bake the blondies for approximately 30 minutes.

Now here’s what Nigella says: When ready, it will be quite a pronounced dark gold around the edges and coming away from the tin. It will look and feel cooked on top, though just beneath it will seem frighteningly squidgy, not to say, wibbly (I think she makes up words!).

I guarantee that it firms up as it cools so trust her on that and don’t be tempted to cook them for any longer.

Cut them up and serve.

Nigella says that they will keep for 5 days and can be frozen for up to 3 months.