White & dark chocolate drops, and grenoble walnuts blondies
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White & dark chocolate drops, and grenoble walnuts blondies
Photo credit: Dana Dorobantu

White & dark chocolate drops, and grenoble walnuts blondies

White & dark chocolate drops, and grenoble walnuts blondies
Photo credit: Dana Dorobantu
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If you’ve never heard of a blondie recipe before, it’s basically a brownie, without the cocoa and with some white chocolate. I must confess, it’s my latest favourite thing.

I chose to use some speculoos cookie butter to add a little something to this recipe, and to be honest it’s quite a success. You can find it at the grocery store in the breakfast spread aisle. If you’re not too sure about it, you can also use any other kind of nut butter or some dulce de leche. 

So anyhow, I wanted to say how much I’ve been enjoying the Chocolats Favoris products from their new line called ” The sweet side of cooking “, I just want to add some to every single recipe.

  • Serves9
  • Prep time20 min
  • Cook time25 min
  • Timeout10 min
  • FreezingFreezes well

Ingredients

  • 1 1/4 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 cup of brown sugar
  • 1/4 cup of melted butter
  • 3/4 cup of Speculoos cookie butter
  • 2 eggs
  • 1/3 cup of Chocolats Favoris  white chocolate drops
  • 1/3 cup of Chocolats Favoris  dark chocolate drops
  • 1/3 cup of chopped Grenoble walnuts

Steps

  1. Preheat the oven at 350 °F and place the rack at the middle of it. Lay a piece of parchment paper onto a 9´´ square cake pan then set aside.
  2. Combine the flour, salt, baking powder and baking soda in a bowl then set aside.
  3. In another bowl, whisk the brown sugar, the butter and the speculoos cookie butter. Add the eggs then gradually add the flour mix while stirring with a wooden spoon.
  4. Add the chocolate drops and Grenoble walnuts, then pour into the mould.
  5. Bake for 25 minutes in the oven, let cool for 10 minutes before removing from mould. 
  6. Slice to serve.
Recipe published on August 19, 2018