FAMILY FRIENDLY BAKING
PECAN CHOCOLATE CHIP BLONDIES BY DOMINIQUE WOOLF
– Food writer and founder of the Woolf’s Kitchen Sauces METHOD 1. Preheat the oven to gas mark 4/180°C/fan 160°C.
INGREDIENTS:
Grease and line a 20cm square brownie tin.
• 175g butter
2. Melt the butter, either in the microwave or in a pan.
• 50g pecans
Leave to cool slightly.
• 225g soft brown sugar
3. Toast the pecans in a dry frying pan. Once cool, chop
• 2 eggs, well beaten
into pieces and set aside.
• 1tsp vanilla extract
4. Now, stir the sugar into the melted butter, then
• 100g good quality milk and/
mix in the eggs and vanilla until well incorporated.
or dark chocolate, chopped
Stir through the pecans and the 100g of chopped chocolate.
into pieces
5. In a large bowl, mix together the flour, baking powder
• 225g plain flour
and salt. Carefully fold in the wet ingredients until fully
• 1 tsp baking powder
combined.
• ½ tsp salt
6. Pour into the prepared tin, smooth the top and place
• 50g good quality milk
in the oven. Bake for 30-35 minutes until golden and just set. Leave to cool completely in the tin.
chocolate, chopped into
7. Once it has cooled, melt the remaining 50g of
pieces, for drizzling
chocolate. To do this, place in a bowl over a pan of
• 250g box of Guylian Sea
barely simmering water, ensuring the bowl does not
Shell Chocolates
touch the water. Stir occasionally until melted. 8. Cut the blondies into squares or rectangles, drizzle over the melted chocolate, then top each piece with a
@thewoolfskitchen
4
Guylian Sea Shell.
