Hurray for another small batch recipe. I’m a big fan of scaling recipes down since the start of the pandemic. Amazing how versatile the loaf tin is really.
Also a big fan of blondies, so about time I scaled these down. The caramelly flavours of blondies work so well with dark chocolate chips and pecans. Blondies are like brownies’ cousin but instead of chocolate, the flavours are brown sugar and vanilla.
This recipe requires very little forward planning, because you don’t need to soften the butter ahead of time. Only ever half an hour away from these slices. Dangerous! I apologise in advance.
Small Batch Blondies
A small batch recipe for chocolate pecan blondies baked in a loaf tin.
Servings: 8 slices
Equipment
- 2lb standard loaf tin (9in x 5in)
Ingredients
- 70 g butter
- 40 g caster sugar
- 70 g light brown sugar
- 1 egg yolk
- ½ tsp vanilla extract optional
- 90 g plain flour
- pinch salt omit if butter is salted
- 40 g pecans
- 40 g chocolate chips
Instructions
- Preheat 180°C/160°C fan. Line loaf tin with greaseproof paper.
- Melt butter in a microwave or on the hob. Stir in both sugars.
- Beat in the egg yolk and vanilla.
- Add the flour and salt. And finally fold in your pecans and chocolate chips.
- Pour into your prepared loaf tin and bake for 18-22 minutes. Remember you don't want to overbake blondies. You want them to be gooey.
- Allow them to cool for half an hour before slicing and enjoying.
Notes
- Feel free to switch the pecans and chocolate for whatever you feel like.
Enjoy, R x
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