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