Here we go for the Foodista Challenge #2! Today, I’m revealing my recipe: a dark chocolate and pecan blondie. It’s a recipe I picked from the magazine Fou de Pâtisserie no. 7, and it made me terribly want to make it. What’s more, it’s a recipe that can be adapted to your liking (I replaced the white chocolate with dark chocolate), so it’s perfect! To quote the magazine: “The blondie is a blond brownie. Its crust is lightly golden, its centre soft, as sweet as you like and filled with various ingredients, as desired.” People also talk about the “brookie”, a delicious mix of brownie and cookie: in the end, it’s a cookie dough that’s baked like a brownie… thick, with a lovely golden crust, crisp on the outside and soft on the inside. I’m won over! 🙂
But what is the Foodista Challenge?
It’s a culinary challenge created by Stéphanie from the blog Cuisine moi un mouton, which allows the various bloggers and non-bloggers to share their passion for cooking and pastry around a common theme, spiced up with two little rules of the game set by the host.
The main aim of the Foodista Challenge is to have fun all together; it will allow us to discover new blogs, to be inspired, to exchange and above all to have a good laugh with these little rules of the game!
The Foodista Challenge #2
Lucie from the blog Goulucieusement was chosen for this new edition. Here’s the theme: a taste of autumn flavours (pear, apple, hazelnuts, walnuts, passion fruit, chestnuts, mandarin, pumpkin, figs, banana, blackberries…), the whole thing having a little air of a trip to the USA and a touch of orange in the decoration.
Here we go for the blondie recipe.
Ingredients & preparation
1 component · Complete recipe
Cake
Ingredients
- 300 g (10.6 oz) plain flour
- 150 g (5.3 oz) melted butter
- 275 g (9.7 oz) light brown sugar (the original recipe states 300 g (10.6 oz))
- 2 eggs
- 80 g (2.8 oz) dark chocolate
- 80 g (2.8 oz) roughly chopped pecans
- 1 sachet baking powder
- 1 pinch of fleur de sel
- 8 ml (0.3 fl oz) vegetable oil
- 1 teaspoon vanilla extract
Instructions
1
Preheat the oven to 180°C / 350°F.
2
Line a 22–24 cm (9.4 in) square baking tin with baking paper.
3
In a bowl, mix together the flour, salt and baking powder.
4
In a separate bowl, mix the melted butter, oil and vanilla. Add the sugar, then the eggs one at a time, whisking well after each addition.
5
Add the wet mixture to the flour mixture and fold in with a spatula.
6
Finally, fold in the roughly chopped chocolate and pecans.
7
Pour the batter into the tin and bake for 30 to 40 minutes.
8
Leave to cool before cutting into portions.
9
A little story: I took all my photos and it was only once I’d finished that I noticed I’d forgotten the orange element in my decoration… oops! So I went back and added it, but by the time I’d set everything up again the daylight was pretty poor, and it shows in the quality of the photos. That’s why I decided to publish the other photos anyway, without orange. My sincere apologies, Lucie…
10
This recipe was selected by Fou de Pâtisserie magazine issue #9 in the “your creations” section (p. 5). What a lovely surprise 🙂
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