As passionate bakers with years of experience testing dessert trends, we're hooked on blondies—the soft, chewy lovechild of brownies and cookies. This current sensation skips dark chocolate for a rich vanilla-amber base that melts in your mouth. Quick, indulgent, and nostalgic, it captivates with its cookie-like texture. Many swear by blending granulated and muscovado sugars for that signature caramel-licorice depth, available at organic stores.
Expert Recipe: The Ultra-Gourmet Blondie Everyone's Obsessed With
Serves 10
Ingredients:
- 500 g drained cooked white beans (prepare the day before)
- 70 g light or wholemeal sugar
- 10 g corn starch
- 1 tbsp. 1/2 tsp Vahine bicarbonate
- 50 g Vahine almond powder
- 2 tbsp. coffee Vahine vanilla paste
- 3 eggs
- 1 tbsp. teaspoon lemon juice or cider vinegar
- 1 sachet of Vahine milk chocolate chips
Step-by-Step Instructions for Perfect Blondies
- Preheat the oven to 180°C (th 6).
- Blend the drained white beans in a food processor until smooth.
- Add almond powder, sugar, starch, and baking soda; mix well.
- Incorporate vanilla paste, lemon juice, then eggs one by one, blending after each.
- Line or grease your mold with baking paper.
- Fold in chocolate chips with a spatula, then pour batter into mold.
- Bake 30-35 minutes until center is set—test with a knife tip.
- Cool completely before slicing.
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