It’s been a while since I’ve posted on the blog (and I feel I’ve said this multiple times before). I took a little extended break at the start of the year to focus on my exams and fortunately they went well but now I’m back and ready for business. For my first recipe back, I thought I would do something that I’ve never done on the blog and that is make blondies. Just to make them more exciting, I’ve transformed them into Party Ring Blondies!
For those of you who don’t know what a blondie is, think of it as a white chocolate brownie: a brownie that is made with white chocolate instead of dark chocolate or cocoa powder so it’s a blonde colour instead. The blondie recipe is inspired by a Hummingbird Bakery blondie recipe. They put pecans in their blondies which, while tasty, I chose to omit as the added texture from the nuts is already there from the party rings on top. Even so, you still have the fantastic sweet buttery and chewy blondie which is amazing on its own; a scoop of ice cream would almost be too excessive but I would recommend!
The recipe says to melt the white chocolate and margarine together but with the unstability of white chocolate, I find the residual heat of the pan and the margarine enough to melt the white chocolate on its own. In my go-to chocolate brownie recipe, I would suggest beating the mixture well after adding the eggs which gives the crackly meringue crust however here, I didn’t do this as it would incorporate too much air which would aerate the batter – but the occasional vigorous mix wouldn’t hurt!
As the party rings bake on top of the blondie, they absorb some of the moisture from the blondie batter and soften after baking so they melt in the mouth. I’ll admit, the colour becomes so less vibrant after the bake (and if there’s anything we’ve learnt from Bake Off, it’s not to bake icing) however it’s so totally worth it!!
225g white chocolate, broken into chunks
200g granulated sugar
1 tsp vanilla extract
300g plain flour
1 x 125g pack of Party Rings
Melt the margarine in a saucepan over medium heat. Once fully melted, turn off the heat and stir in the white chocolate and use the residual heat to melt the chocolate. When the chocolate is completely melted and the mixture is smooth, mix in the sugar and vanilla extract.
Preheat the oven to 170°C. Grease and line a 20cm square tin with baking parchment so that there is overhang over each edge to easily lift out the blondies when baked.
Beat in the eggs one at a time, adding the next egg in once the previous one has been incorporated. Sift in the plain flour and use a spatula to fold the flour in, being careful not to overwork the blondie batter.
Pour the blondie batter into the lined tin. Arrange the party rings on top of the blondie batter either in a 4×4 grid to get 16 equal squares or alternatively breaking 4 of the rings in half and placing them on the side, as in the photo. Matching the colours is optional of course but is so much more pleasing!
Bake the blondies for around 35 minutes until a skewer inserted into the blondies comes out almost clean; you still want some of the gooey chewiness and if it comes out clean, it could be overbaked.
Leave the blondies to cool in the tin for 10 minutes before removing from the tin and allowing to cool fully on a cooling rack before slicing up into squares.
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