Blondies have become a popular treat in the kitchen around our place. I bake a batch and within minutes they have been devoured. The culprit is usually a certain boy with shifty eyes and crumbs around his mouth sitting in the corner. These blondies are extra special because they have an extra special ingredient in them goji berries. I love goji berries. They are jam packed full of goodness and make any baked taste that extra bit special. Especially with the burnt butter, oh I could eat pots of that stuff.
On Saturday night, we were out sampling all sorts of fabulous WA Craft Beer at the Showcase in The Urban Orchard, Perth City. It had that kind of festival atmosphere and was basically a market of beer. We drank to our hearts content and we got to taste some extremely awesome beer, Iron Bark’s Ginger Ale infused with Chili and Matso’s Mango Beer were my favourite. They had plenty of strong, hearty beer too like Brew42’s Red Tale Irish Red Ale and all sorts of IPA’s. We were then treated to a talk on Beer 101 by Brian Fitzgerald and BEERtasters’ Anthony Williams spoke about the ‘Darker side of WA beer’. At each stall, the brewers were sharing their ideas and telling us about their micro breweries. It was such a fun evening and something a little different to do.
So, when I eventually rose from my slumber on Sunday afternoon, there was only one thing for it, baking. I had been wanting to use goji berries in cupcakes or something baked and because the blondies went down so well the last time I used the same recipe and just altered the measurements a bit.My body needed some nourishment after all that scrummy ale and I knew a blondie could set me straight.
The result is chewy, sweet and definitely moreish.
120g unsalted butter
2 cups brown sugar
1 teaspoon vanilla essence
25g chopped goji berries
40g dessicated coconut
1/2 tspn cinammon
1/2 tspn nutmeg
1/2 tspn salt
1 cup spelt flour
1/2 cup white choco chips
1/2 cup milk choco chips
1/2 cup roasted macadamia nuts
Heat oven to 180 degrees celcius
Place the butter in a small saucepan over medium heat. As the butter begins to melt, you will notice that it starts to gargle and the milk solids begin to separate and float to the bottom. If they float to the bottom, they may burn, thus giving the butter a burnt taste. Stir the butter to prevent this from happening and keep stirring until the butter turns brown and begins to give out a strong nutty odour.
Place half a cup of macadamias in the oven and bake for 8 minutes, until golden brown.
Mix the sugar and burnt butter together. Add in one egg at a time, beating after each addition.
Add in the vanilla essence, cinnamon nutmeg and salt.
Toss in the goji berries and dessicated coconut.
Sift in the flour.
Sprinkle in the white and milk choco chips.
Chop up the roast macadamias and add into your blondie mixture.
I used 12 silicone cupcake moulds for these but it would work just as well in a brownie tin.
Bake at 180 degrees for 20 minutes or until a skewer comes out with a few crumbs on it.
If using a silicone mould, allow the blondies to cool for a few minutes in the mould and then remove.