Woah, it’s been a long time. Gosh, there’s so much happening. I know I’ve made you wait a long long time for this one. Sorry about that. I finally feel free. Not in a “Oh, I have all the time in the world” kinda free. I’ve finally graduated (at least let’s hope I do, this year. My exams were horrible.) from a course I didn’t enjoy doing. I loved these 3 years, however unbelievable that sounds coming from me, I just never enjoyed what I was doing academically. It’s a drag when you’re not into it. Hence, the liberation. I’m quite excited about what’s to come next. I’m going to a culinary school next year, so yayy for that. For those of you who have been following me on Instagram, you would already know that. For those of you who aren’t, why aren’t you?! Haha, I’m kidding.
First things first, I’m so sorry Nicholas! I’ve been a bit caught up with exams and probably the deadline has already passed but I just want to thank you for nominating me for the bloggers award. It means a lot to a 20 year old amateur baker coming from you. If you guys haven’t already checked out his blog, you must do so! Click here.
Now coming to the exciting part. Or probably the only part one wants to read. Nobody likes a rambler. Anyhow, let’s talk a little about these gorgeous blondies. Now what are blondies? Blondies are basically like brownies sans the chocolate. Blondies are typically made with vanilla or butterscotch (hence the pale color). To put it simply, brownies are called brownies because of their brown color from chocolate and blondies because of their pale color. You get it? It’s funnily racist but all in good humour (let’s not get defensive here). So if you aren’t into chocolate, but you love the texture of brownies (because who can resist THAT drooling), you can still enjoy them in the form of blondies. This one here is extraaaa indulgent and next level addictive! I made these for our office potluck and they were such a hit! My friend slyly sneaked three pieces for herself just so she could relish them in peace 😛 RIP diet.
I’m not one for overly sweet desserts and I feel balance is the key to a good dessert. Lately I have been in a very tropical mood. Loads of coconut and pineapple happening. This one is a bit sophisticated version of the tropical flavours, if you will. While white chocolate and coconut hit your sweet spot, the pulp from passion fruit is just good enough to cut through all the sweetness, without being too tangy. You would wanna avoid over ripe passion fruit. These are super easy to put together and those golden swirls are to die for! Okay okay no more rambling. Go try for yourself. I guarantee you cannot stop at one!
Makes: 24 brownies
- 200 gms white chocolate, chopped *
- 200 gms unsalted or salted butter
- 150 gms castor sugar or you can use coconut sugar (the blondies would be a bit dark)
- 4 large eggs
- 1 tsp vanilla essence
- 175 gms flour
- 40 gms shredded coconut (moist works best)
- ½ cup passion fruit pulp (seeds removed)
- Grease a rectangle baking pan and line with parchment paper. Keep aside. Preheat oven to 180 C.
- Melt 150 gms of white chocolate and butter over a double boiler. Stir to make sure that they are mixed well. You can also use a whisk. Let it cool.
- In a large bowl, beat the sugar and eggs together until light and pale. Add the vanilla essence and mix well.
- Pour in the melted chocolate and stir. Add in the flour, shredded coconut and the remaining 50 gms of white chocolate and use a spatula to combine everything properly.
- Pour the batter into the prepared pan. Pour the passion fruit pulp on top and make swirls using a knife or a toothpick. Bake for 35-40 mins or until a skewer inserted comes out clean, with a few moist crumbs. Let it cool completely before cutting into squares.
*- You could alternatively use 150 gms of white chocolate and 50 gms of white chocolate chips.