Friday, 18 March 2011


I first came across blondies when I was reading a recipe book. The name sounded odd (and slightly racist) to me. However, the description of the dessert brought me to my senses and I realised how the name 'brownies' may be a little offensive too.

Nonetheless, they sound very appealing. I love brownies. They are the simpliest, easiest, fastest desserts to learn how to bake, yet they are the most indulging desserts ever. Brownies are always the first thing I would buy in bake sales. I particularly love brownies with a soft crust on top as they bring more texture and flavour to the brownie. 

Well, according to the recipe book and reviews I read online, blondies are just like brownies -without the chocolate -this intrigues me. How can a brownie be a brownie without chocolate? Thus I tried this 'Blonde Brownies I' recipe by Sue Bush on Allrecipes ( According to the responses, the recipe is soo goood and it does not need to be modified; I trusted them -except I omitted the walnuts, mixed brown with white sugar and added M&Ms on top. 

1 cup sifted flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/3 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla essence
2/3 cup chocolate chips

1/4 cup M&Ms

1. Preheat oven to 180C
2. Melt the butter and mix with the sugar
3. Lightly beat on egg, mix it with vanilla essense and beat into the sugar
4. Mix sifted flour with salt, baking powder and baking soda
5. Slowly sift the dry ingredients into the sugar and egg, mix well after each addition
6. Fold in the chocolate chips
7. Spread into a 9x9 inch baking tray. Arrange M&Ms on top and bake for 20 to 25 minutes

Pre-baked (excuse the messy kitchen)

A really thick batter was formed (just like in brownies). I baked mine in a heart shaped silicon mould and I took it out after 20 minutes. I tried spreading it on a 9x9 tray but it made the blondie really thin, and I like thick slices of brownies, so I decided not to use the square tray. I used half white sugar and half brown sugar because I wanted to blondie to look white, however, it still ended up dark in colour :( 

Just out of the oven

I love how a crust formed on top of the blondies after it was baked. As I said before -I love brownies with a crust on them! It adds a nice crunch to them. 

I lined orange and red M&Ms onto my blondie to create a heart shape for a decorative effect. I love using M&Ms to decorate my food because I love their attractive colour. However, as I baked, the M&Ms started to melt and sink a little -are there any ways to prevent M&Ms from melting whilst baking? 


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