Total: 55 Min. | Active: 25 Min.
Nutritional value / piece: 327 kcal
, Fat: 23 g
, Carbohydrate: 24 g
, Protein: 5 g


24 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To melt the chocolate

400g white chocolate, finely chopped
120g butter, cut into pieces

Blondie mixture

5 eggs
150g sugar
2parcels vanilla sugar
¾tsp salt
150g walnut kernels, coarsely chopped
150g macadamia nuts, coarsely chopped
150g white chocolate, coarsely chopped
120g white flour
1tsp baking powder
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One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased

How it's done

To melt the chocolate

Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove the pan from the heat, allow the chocolate and butter to melt, stir until smooth, allow to cool slightly.

Blondie mixture

Beat the eggs, sugar, vanilla sugar and salt using the whisk on a hand mixer until the mixture becomes lighter in colour. Stir in the chocolate and butter mixture. Mix the nuts, chocolate, flour and baking powder and stir in. Transfer the blondie mixture to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. The blondies should still be a little gooey inside. Remove from the oven, allow to cool slightly, remove from the tin, cut into pieces, leave the blondies to cool on a rack.


Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

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