White Chocolate Blondies
The counterpart of the classic brownie: the Blondie with white chocolate and maple syrup. Different and so delicious!
Requirements
• Square baking pan (22.5 cm)
• Parchment paper
• Mixer
Preparation time: 15 minutes and Baking time: 30 minutes
Inspired by Broma Bakery
Ingredients
• 120 grams of melted butter
• 135 grams of light brown sugar
• 2 tablespoons of maple syrup
• 1 egg
• 1 teaspoon of vanilla extract
• 130 grams of Lisa's Choice flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 150 grams of toasted pecans
• 110 grams of white chocolate, chopped
Frosting:
• 200 grams of powdered sugar
• 2 tablespoons of maple syrup
• 3 tablespoons of heavy cream
Preparation
Preheat the oven to 175°C (347°F). Line the baking pan with parchment paper and set aside. In a large mixing bowl, whisk together the melted butter and light brown sugar. Add the egg, maple syrup, and vanilla extract, and mix well.
In a separate bowl, combine the baking powder, salt, and flour. Add the wet ingredients to the dry mixture and fold until you have a smooth, lump-free batter. Gently fold in the white chocolate and toasted pecans, being careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly. Bake for about 30 minutes or until the blondies are golden brown. The center might not be fully set, but they will continue to cook as they cool.
While the blondies are cooling, prepare the frosting. Combine powdered sugar, maple syrup, heavy cream or milk, and a pinch of salt in a bowl. Whisk until creamy and no sugar lumps remain.
Pour the frosting over the cooled blondies and let it set before cutting into 9 large squares or 16 smaller squares. Enjoy!