Carrot bread rolls

Blondie Bars

For the Berlin trip I also chose to bake Blondie bars , from the Hummingbird Bakery’s Classic Cookbook. We have, after all, a 7 hour drive ahead of us, and need to have something good to eat.

Recipe for Blondie Bars;


150 g of white chocolate, coarsely chopped

125 g of unsalted butter

150 grams of cane sugar

2 eggs

1 vanilla pod

200 g of wheat flour

A pinch of salt

125 g of chopped nuts, I chose hazelnut

A handful of chocolate buttons


Preheat oven to 170 degrees C

Melt chocolate and butter in a Bain-Marie. Or if you are really careful and have a good Teflon pan, just let melt in there. I do this most of the time and its has never burned.

Remove the from the heat and add the sugar. Add to a mixing bowl. Add the eggs and grains from the vanilla pod during vigorous stirring so the eggs do not solidify. Add the flour, salt and chopped nuts and stir everything well until all is evenly distributed.

Pour batter into a prepared tin, and put in the preheated oven for approx. 35-40 minutes or until top is golden and the cake is still slightly soft in the middle.

I chose to make bar out of the whole cake, so I cut the uneven edges off the cake, this way I got very fine and straight pieces. Then I cut the cake into 10 equal sized pieces. And the edges – well I saved them as a small evening snack for me and Sillas.

Then I melted a handful of dark chocolate buttons and made ​​some thin chocolate lines along the blondie bars using a teaspoon.

Really looking forward to a nice long weekend!

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Carrot bread rolls