Recipe: pine nut blondies

Time for yet another recipe? Yeah, go on then!

My husband Tristan spotted this recipe for pine nut blondies ages ago on the fantastic food site serious eats. We both love a blondie, but because other priorities are always so demanding it took me a long time to get around to making them for him, and then again, even longer to share the recipe with you guys!

The original calls for graham crackers for the base, which because I’m a complete perfectionist (read: mentalist) I chose to make from scratch, but for any other non-yanks reading this, I’m sure the humble digestive biscuit would do the trick nicely, with a little bit of cinnamon mixed in for good measure. Here is my attempt at graham crackers, or cinnamon and honey biscuits as I’m calling them!

Pine nut blondies

  • 150g biscuit crumbs
  • 75g melted unsalted butter
  • 50g sugar
  • 450g brown sugar
  • 170g butter
  • 3 large eggs
  • 340g cups plain flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 100g pine nuts

Start, as if making a cheese cake, by mixing your biscuit crumbs with melted butter and sugar and pressing the mixture firmly into a dish lined with baking paper. Set this aside and preheat your oven to 175 degrees centigrade.

In a pan, put the rest of your butter and combine it with the brown sugar, until it is melted thoroughly and then remove the mixture from the heat.

In a fresh bowl, combine the baking powder, flour and salt.

Carefully stir the eggs into the butter and sugar mixture, one by one and then carefully fold in the flour mix – don’t be too vigorous at this stage as it will incorporate air which will give you a more cake like blondie.

Finally stir in the pine nuts and vanilla extract and spoon the mixture onto the prepared biscuit base. Cook in the oven for approximately 40 minutes, checking after 30 to make sure that the top doesn’t brown too much. Allow them to cool slightly before cutting. Enjoy their warm squidgyness with a nice cold glass of milk.

Photography by Tristan.

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