I decided to make blondies today. I believe they can be described as being just like brownies but a delicate pale gold in colour instead of the rich dark obvious-chocolate-brown. Let me just preface the rest by saying that from now on I am never going to measure my ingredients perfectly or follow recipes to a T. I will follow instinct for somehow that serves me best.
I wanted to make them with white chocolate too. So they weren’t just going to be blondies, but they’d be white chocolate blondies. I searched the internet for recipes and found only a handful that described the ones on my mind. I decided to tweak the recipes a bit. The following happened:
- i. When the recipe called for 1/2 cup of unsalted butter, I somehow remembered it as 3/4 of a stick. I decided it wouldn’t make a big difference if I only used 1/2 a stick. You see, I made dark chocolate brownies last night and I used one and a half sticks for that, so I had half a stick remaining. After they were ready I found out that 1/2 a stick is actually 1/4 of a cup. In short, I used half the amount of butter indicated in the recipe.
- ii. There was no whole white chocolate at home, so I used Nestlé’s white chocolate chips. Instead of using a double boiler, I poured the chips and the butter into a large porcelain cup and stuck it in the microwave. I wanted to try it to see how it would turn out. I did get a little afraid when I saw the butter separating while the chips still hadn’t melted completely. I kept stirring occasionally and heating it in 10-second increments. In the end, the mix wasn’t entirely smooth. I refused to let that deter me.
- iii. Baking powder wasn’t mentioned anywhere in the recipe. Now, this is where you can see how much of a novice I really am. If you want fudge-like chewy brownies, you don’t want it to rise too much, so you don’t use baking powder: It encourages a cake-like texture. I added what seemed like a teaspoon of it.
- iv. Eggs. The recipe said to use 2 eggs. Since I was using less butter, I thought I would use 3. I, personally, prefer egg whites. In baking, 1 whole egg can be replaced by 2 egg whites, and 4 tablespoons of egg whites = 1 whole egg.Let’s do the math on this, shall we? 3 eggs = 6 egg whites = 24 tablespoons. I used 12. I am going to say that I just wasn’t thinking straight.
I will call these blondies an experiment…
White Chocolate Blondies
0.25 cup unsalted butter
8 oz Nestlé white chocolate chips
1.25 cups all-purpose flour
3 egg whites
0.75 tsp salt
0.6 cups fine granulated white sugar
1 tbsp vanilla extract
1 tsp baking powder
1 large cup white chocolate chips (to add just before putting it in the oven)
Pre-heat the oven to 350 deg F. Line a 9×9 pan with parchment paper.
Melt the white chocolate chips and the butter together. Everyone recommends using a double-boiler, but I took a shortcut and microwaved it.
Pour the egg whites into a bowl and mix it with the sugar and the vanilla extract. To this, add the melted chocolate and butter.
Into the above mixture, sift the flour, baking powder and salt and stir it until well-blended. When the texture becomes consistent, add the chocolate chips to it.
Pour the batter into the lined pan and pop it in the oven for about 30 minutes. It was completely done by then.
I switched off the oven and let it sit in there for a few minutes and then put the entire pan into the fridge for about half an hour.
I kid you not, for white chocolate aficionados these blondies may be the most devilishly delicious thing on this planet. They are soft, chewy, chocolatey, melt in the mouth and have the ability to satisfy your entire being.
The experiment was a success, I am very proud of myself and I will continue to tweak recipes in my own way, make substitutions, mathematical errors and miscalculations (which is ironic because math was my major in university).
I must add some sort of disclaimer to say that while these proportions, conditions, temperatures, etc. worked for me, and I hope with all my heart they work for you too, you might have to follow your own instinct to make yours perfect.