Wednesday, 14 November 2012


From brownies to blondies, just to be fair. Again adapted from Linda Collister’s book, Chocolate Baking.

200g light brown muscovado sugar
1 tsp real vanilla essence
3 large eggs, beaten
200g plain flour
1 tsp baking powder
A large pinch of salt
Walnuts and dark chocolate to decorate

Preheat the oven to 180°C. Beat the eggs together. Add all the other ingredients and mix. Pour into a baking tin. Decorate with walnuts and dark chocolate broken into pieces. Bake for 20mins.

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