On a rainy afternoon, in dire need of comfort and hungry for a snack, I headed for chocolatetcaetera.fr, one of my favorite baking blogs. I’ve never been disappointed by Guillemette’s recipes, and anyone who’s had the chance to try her brookies and mega-cookie knows that you quickly become addicted! This time, it was the chocolate and pistachio dried apricot blondie that caught my eye. A quick trip to my cupboards and yes! I had everything I needed on hand (I must say, my drawer is starting to look like a branch of a raw materials boutique…). The original recipe is apparently by Martha Stewart, the papess of American decorating, cooking and savoir-vivre.We often talk about its cousin the brownie, but much less about the “light” version, the blondie. This is a mistake, however, as it will delight lovers of moist cakes who aren’t fans of the sometimes nauseating side of chocolate (yes, it’s a concept I find hard to grasp, but some people like desserts that are light and not too heavy on the chocolate!) The dried apricot/chocolate combination is a real success: it’s moist, rich, a little tangy and so comforting with its little taste of home!
Table des matières
Tips for a successful blondie
There’s nothing too complicated about the recipe: just mix all the ingredients together and pour into a square tin for 20 minutes in the oven! As someone who likes big nuggets, I cut my chunks with a knife directly from the wafer (it’s also much cheaper than expensive nuggets by the kilo). However, lazy eaters can follow the original recipe and opt for traditional nuggets.
Baking blondie with dried apricots, chocolate and pistachios
To avoid the hassle of unmolding, I now use Christophe Michalak’s technique, using a 20 x 20 cm pastry frame lined with aluminum foil. The pastry is thick enough not to run down the sides, and unmolding is perfect!
Blondie abricots secs, chocolat et pistaches
Ingredients
- 110 g de beurre à température ambiante (ou passé quelques secondes au micro-ondes)
- 190 g de cassonade
- 1 oeuf
- 130 g de farine
- 150 g de chocolat noir , en pépite ou coupés en gros chunks au couteau
- 100 g de pistaches concassées
- Une dizaine d'abricots secs coupés en petits dés
Instructions
- Mélanger le sucre et le beurre jusqu'à obtenir une pâte crémeuse puis y ajouter l'oeuf et mélanger jusqu'à ce que le mélange soit homogène.
- Ajouter la farine, les pistaches et les dés d'abricots et mélanger.
- Verser dans un moule carré beurré ou un cadre à pâtisserie tapissé d'aluminium.
- Laisser cuire 20 minutes à 180°, le centre doit être encore moelleux à la sortie du four.
