One Way Or Another...

Next up on my list of things to try was blondies. I do love brownies but find them a tad clawing. So thought the mixture of white chocolate and pecans may suit my palate a little more. I took the recipe from the Hummingbird Bakery book and was determined to follow the recipe to the letter. Unfortunately they didn't turn out perfectly.

150g of white chocolate was to be melted with 125g of butter over a pan of boiling water.

Then add 150g of caster sugar and stir briskly.

Add 200g of sifted flour and 2 eggs to the mixture, continuing to stir to make sure it doesn't turn into scrambled eggs. It will seperate a little (looks a little like oil on the mixture) but don't worry - it's fine.

Add 100g of pecans (the recipe called for 120g but I only had one bag!) and combine.

Line a tray that measures 33cm by 23cm by 5cm with grease proof paper and pour the mixture in.

Bake at 170 degrees for 35-40 minutes.

Sadly as you can see they didn't really turn out like the blondies in the recipe book....

I was worried they were going to be very dry because the top was very browned. I cut them into 12 peices and the inside is actually really lovely and moist.

Shall definitely try them again at a slightly lower temperature. Although the recipe calls for 170degrees, I know my oven runs a little high so dropped it to 155 and checked after 35 mins. However it still looks as though I need to tweak it a little next time to get the same texture on top that Hummingbird have got. But I'm not too worried - they tasted delicious!!

Weight Watchers ProPoints: 9 (however they were pretty big - you could reasonably cut them into 15 peices and then they'd be 7pp).