Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175°C (155°C fan) and grease a 23 × 33 cm tin lightly.
- 2
Melt the butter with the sugar. Put the butter, brown sugar and salt in a heatproof bowl. Microwave for 90 seconds to 2 minutes, or warm over a medium hob, until the butter is fully liquid. Take it off the heat and stir until it resembles damp sand.
- 3
Add the eggs and vanilla. Add the cold eggs one after the other, mixing each in before the next, then stir in the vanilla.
- 4
Add the flour and most of the nuts. Stir the flour and baking powder together, then work them into the bowl until the batter is smooth with no dry streaks. Fold in 113 g of the chopped nuts.
- 5
Bake until just set. Level the batter in the tin (a spatula dipped in cold water, or wet fingers, helps) and scatter the rest of the nuts on top. Bake for 30–35 minutes, until the top is glossy and the centre is still a little soft — a skewer should come out with a few moist crumbs, not wet batter.
- 6
Cool, then cut. Leave the tin until the blondies are fully cold, then cut into 24 squares.
Storage
Keep well wrapped at room temperature for up to a week, or freeze for longer.
Free sugars
17.3 g per serving
34.6 % of the 50 g daily maximum · 69.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 × 33 cm baking tin, lightly greased
- heatproof mixing bowl
- spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 187 kcal |
| Protein | 2.3 g |
| Carbohydrate | 24.3 g |
| of which sugars | 17.6 g |
| of which free sugars | 17.3 g |
| Fat | 9.5 g |
| of which saturates | 3 g |
| Fibre | 0.9 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
