Not going to lie to you readers, I totally over-indulged in these last weekend. They’re just so moreish. They don’t quite win over a conventional brownie {a true weakness of mine}, but they were melt-in-the-mouth good nonetheless. The combination of oats and dark chocolate chips really is quite heavenly.
The original recipe can be found on page 314 of Kitchen {which I reviewed here}. LOVE this book.
You will need:
200g porridge oats {not instant}
100g plain flour
1/2 tsp bicarbonate of soda
150g soft unsalted butter
100g light muscovado sugar
1 x 397g can condensed milk
1 egg
1 x 170g packet dark chocolate chips or chocolate morsels
1 x 23cm square cake tin or 1 x foil tray approx. 30 x 20 x 5cm {which is what I always use to bake brownies, whatever the recipe}
1. Preheat the oven to 180c/gas mark 4 and line your tin with foil {this makes it easier to get the blondies out once they’re baked but if you’re using a foil tin you can obviously skip this step!}
2. Combine the oats, flour and bicarb in a bowl.
3. In another bowl mix or beat the soft butter with the sugar until pale and airily creamy, then beat in the condensed milk followed by the oats, flour and bicarb mixture.
4. When these are well mixed, beat in the egg, and into this relatively thick mixture fold the chocolate chips.
5. Dollop the mixture into your prepared tin, and smooth it down with a spatula, then cook in a preheated oven for about 35 minutes. When ready, it will be quite a deep golden colour around the edges and coming away from the tin. On top it will look and feel cooked but just beneath it will feel frighteningly squidgy. This makes for the perfect blondie, firming up a little as it cools in the tin while retaining the requisite chewiness. Mmmmm!
The small print below the recipe tells me the blondies can be baked 3 days ahead and stored in an airtight container. They will keep for 5 days in total. They can also be frozen for up to 3 months in an airtight container, layered with baking parchment. How anyone could leave these in their freezer for 3 months is beyond me though. Eat them, eat them now.
I have a real urge to bake again this weekend but with so many recipes on my ‘must bake’ list it’s hard to choose. Will you be slipping anything into the oven this weekend? Spied any recipes you think I’d like?
Loveaudrey xxx
