Blueberry Friand Blondies {Recipe}

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If you are planning on baking something scrumptious this weekend, make it this one.  It’s delicious, easy to prepare and bake and your house will smell wonderful!

This is essentially a friand recipe that I’ve turned into a blondie simply by swapping the mini muffin tray for a brownie tray. I made this a couple of weeks ago before heading out to dinner.  I realised I was short on time and rather than pouring the batter into a mini muffin tray, I poured the batter onto a brownie tray instead as that was a lot quicker to do.

For my raspberry friand recipe, click here.

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I realised that I should make this more often because they just taste so amazing. Right out of the oven, these babies smell so good you’ll be so tempted to dig in.  I did! Just remember not to overcook/bake them so they stay moist and firm. The middle and edges are the best bits as you get the slightly chewy  centre and crunchy and sweet edges. Mmmm…

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Blueberry Friand Blondies

3 eggs
1/3 cup vegetable oil
2 Tbsp honey
100g melted butter
1/2 cup plain flour
1/2 cup icing sugar
1 1/2 cups almond meal
1/3 cup caster sugar
100g white chocolate (chopped)
a punnet of fresh blueberries

1. Pre-heat oven to 180ºC. Lightly grease or line with baking paper a 20cm rectangular brownie tray and set aside.  
2. In a medium-sized bowl, lightly whisk eggs and then add vegetable oil, honey and melted butter. Mix well. 
3. In a separate, large bowl, sift in the flour and icing sugar. Add the almond meal and caster sugar. Add wet ingredients into dry ingredients and mix thoroughly (note: batter should be pale in colour, it shouldn’t be too thick but sticky).
4. Pour the batter into the brownie tray then gently tap the tray on the bench top (this is to evenly distribute the batter). Top with blueberries and white chocolates – (don’t press them all the way in) and bake in the oven for 20-25 minutes or until edges appear golden and crusty.
5. Leave in the tray for 5 minutes before transferring onto a wire rack to cool completely.
6. Slice into small or big squares and dust with icing sugar before serving.

 

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