Blondie cake with ice cream

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 6 - 8

Soft in the center and firm on the outside, the Brownie Blondie is perfect as a base for a sundae or on its own, or with coffee. Its key ingredient is brown sugar, which gives the pastry its perfect texture. If desired, you can sprinkle the blondie with chocolate chips or toffee – it'll be even more delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp butter to grease the pan
3/4 cup unsalted butter (165 g)
1.5 cups light brown sugar
2 large eggs, beaten
3/4 tsp vanilla extract
2 and 1/4 cups premium flour + extra for dusting the pan
1.5 tsp baking powder
1/4 teaspoon fine salt
About 0.5 cups white or dark chocolate chips or toffee

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, eggs, chocolate chips (granules), iris

Cooking the dish according to the recipe:

Prepare all ingredients.
Preheat oven to 175°C.

Grease and flour a 22x32cm baking pan.
Melt the butter in a small skillet.
Place the light brown sugar in a large bowl, add the melted butter, and stir. Let cool to room temperature. Stir in the eggs and vanilla extract. In a medium bowl, whisk together the flour, baking powder, and salt.

Add the flour mixture to the liquid mixture and knead into a smooth dough. If using chocolate or toffee pieces, fold them into the dough.

Transfer the batter to the prepared pan. Bake until the top of the blondie is lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes.