Phew… the germs really got the better of me this week (enjoy, guys, it won’t happen again!). Another recycling for this recipe I’d made for a tea party that didn’t take place after all. Too bad, though, because we still enjoyed the leftovers! You may remember these apricot and pistachio blondies (one of the first recipes on the blog)? Well, this time, I wanted to try out this version of plain blondie found at Bruno de recettes américaines.
A quick reminder: the blondie is a cousin of the brownie that contains no chocolate. It’s therefore a slightly lighter recipe (although it contains just as much butter and sugar!). It’s sure to delight vanilla fans with its caramelized come-hither taste!
Normally, the center is as soft as a brownie, but I overcooked it a little (I didn’t anticipate that it would swell so much with the yeast and bicarbonate, so it overflowed). Never mind, my version had a Breton shortbread flavour that was much appreciated (enhanced, it’s true, by the oat flakes)!
The best thing about this recipe is that there are no weird ingredients, no complicated tricks! In less than an hour, you’ve got a delicious snack that will delight young and old alike!
Table des matières
Blondie
Ingredients
- 2 oeufs
- 100 g de sucre
- 190 g de farine
- 225 g de beurre
- 220 g de cassonade
- 2 cuillères à café d’extrait de vanille
- 1 cuillères à café de bicarbonate de soude
- 1 cuillères à café de levure
- 160 g de flocons d’avoine
- 0,5 cuillères à café de sel
Instructions
- Dans le bol du robot ou du mixeur, mélanger le beurre mou, la cassonade et le sucre blanc jusqu'à ce que le mélange soit crémeux et homogène. Ajouter les œufs un à un et bien mixer entre chaque.
- Ajouter la vanille, le bicarbonate, la levure, les flocons d'avoine et le sel. Bien mélanger pour que tous les ingrédients soient mouillés.
- Répartir dans un cadre à pâtisserie. J'ai un 15x15 et c'était trop juste, je vous conseille plutôt un 15x30 car le mélange gonfle beaucoup !
- Cuire 25 minutes à 180°C.
