Monday, 27 July 2009


I adapted this recipe for white chocolate brownies from one of Nigella's. Here's how:
  • Melted 3oz unsalted butter with 100g white chocolate (I used my favourite Green & Black's).
  • Whisked 2 duck eggs with 6oz granulated sugar until thick and creamy.
  • Beat in the cooled chocolate and 1 tsp vanilla extract.
  • Folded in 6 oz plain flour (1/2 wholemeal spelt & 1/2 gluten free) with 1 tsp salt.
  • Stirred in 4oz chopped walnuts.
  • Turned this into a buttered 25cm x 20cm tin and baked at 170°C (gas 4) for 20 mins.
The results were lush and sumptuous. Pleasingly squidgy in the middle with a light and crisp top and the sweetness tempered by the generous helping of crunchy walnuts.


  1. Choclette, you've been busy!I'm enjoying the fruits/choclates of your labors. Thank you for doing all this!

  2. Thank you very much - it's a labour of love!

  3. I like the look of these. What effect do the duck eggs have? Can chicken eggs be substituted?

    1. Yes, it's fine to use chicken eggs instead of duck eggs - they generally equate to a large hen's egg. I wrote a post about the benefits of duck eggs if you're intrested -

  4. Never heard of a blondie before! May need a taste test before I can say which I prefer!


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