Chilli Chocolate Blondies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These chilli chocolate blondies are my go to when I want something special but don't have hours to spend in the kitchen. With just 15 minutes of prep and 30 minutes in the oven, you'll have warm, fudgy treats ready to enjoy. The dark chocolate chips bring not only incredible flavor but also antioxidants that make these feel a little bit indulgent and good for you at the same time. What I love most is how simple they are to make with ingredients you probably already have at home. The unexpected kick of chilli flakes adds a sophisticated warmth that keeps people coming back for more.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gdark chocolate chips
- 100 gunsalted butter
- 150 ggranulated sugar
- 100 glight brown sugar
- 2 egglarge eggs
- 1 mlvanilla extract
- 50 gchilli flakes(adds a subtle kick)
- 25 gplain flour
- 10 gbaking powder
- 5 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.
- 2
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Scrape down the sides of the bowl occasionally.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to beat well after each addition.
- 4
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Let cool slightly before adding to the mixture.
- 5
Whisk together the dry ingredients in a separate bowl.
Tip: Make sure to sift the flour before measuring.
- 6
Add the dry ingredients to the wet ingredients and stir until just combined.
Tip: Avoid overmixing.
- 7
Add the chilli flakes and stir until evenly distributed.
- 8
Pour the batter into the prepared baking tray and smooth the top.
Tip: Don't worry if it's not perfect – it'll be delicious!
- 9
Bake for 25-30 minutes or until a toothpick inserted 5cm from the edge comes out clean.
Tip: Keep an eye on it after 20 minutes.
- 10
Remove from the oven and let cool completely in the tray.
Tip: Cut into squares or bars once cooled.
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