A delicious dessert treat!
Recipe by Claire Ferrandi
Photograph by Dylan Swart
White chocolate, cinnamon and pecan blondies
- 340g cake flour
- 2 tsp baking powder
- pinch salt
- 1 tsp ground cinnamon
- 400g demerara sugar
- 250g butter, at room temperature
- 2 eggs
- 2 tsp vanilla essence
- 125ml (½ cup) water
- 1 x 80g slab white chocolate, chopped
- 100g pecan nuts, roughly chopped
- 1 x 80g slab white chocolate, melted, to drizzle
Preheat the oven to 180°C. Grease and line the base of a 25cm-square baking tin.
Place the flour, baking powder, salt and cinnamon in a medium mixing bowl, and whisk to combine and remove any lumps.
In the bowl of an electric hand-held/stand mixer, place the sugar and butter, and beat until creamed and fluffy. Add the eggs 1 at a time, beating well after each addition, then beat in the vanilla essence.
Add the flour mixture to the butter-sugar mixture and gently fold together with a spatula, being careful not to overmix. Add the water, chopped chocolate and pecan nuts.
Transfer the mixture to the prepared baking tin and smooth out the top of the batter. Bake in the preheated oven, about 25 minutes, until firm on the outside but with the centre still gooey.
Remove from oven and allow to cool in the tin, about 15 minutes.
Slice into squares, place on a serving platter, drizzle with the melted white chocolate and serve.