You know how brownies are like the popular girl in a tacky high school movie? She’s got the moves, the clothes, the car, the popularity – the unthinking star of the show?
Well, I always think of blondies as the nerdly best friend – she’s studying in the library, always ready with a sarcastic remark, quietly being the brains of the operation. Except, of course, that if you take the time to look, you’ll realise that she’s the beauty of the operation too. Keep the glasses on! No ‘makeovers’ be needed!
Okay, most people go crazy for the sheer CHOCOLATEY nature of brownies. But for something a little more understated, but no less delicious, give these a try. Perfectly partnered with glasses of cold milk and a person who makes your glasses steam up with shy devotion.
200g milk chocolate, roughly chopped
1 1/4 cups soft brown sugar
1/2 cup salted butter
1 tsp vanilla
1 tsp ground cinnamon
1 /4 cups plain (all purpose) flour
1. Preheat the oven to 160 and line a brownie pan.
2. In a large saucepan (preferably nonstick) melt the butter and sugar – take off the heat when just combined into a sticky butterscotch mess.
3. Stir in the vanilla and cinnamon. Inhale. Fuck that’s good.
4. Beat the eggs in, one at the time, quickly so that they don’t set. The mixture should be gloopy and glossy and very tempting.
5. Stir in the flour – don’t worry about folding – just make sure it’s incorporated into the mixture.
6. Tip in the chocolate and mix quickly to distribute – don’t take too long – you don’t want all of it to melt.
7. Pour into brownie pan and bake for 30 mins. When you remove the blondie you should see the distinctive ‘brownie’ crust.
8. Leave to cool in the pan, then lift onto chopping board and chop into individual blondies with a sharp nice.
9. As always, add edible glitter. Enjoy.