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Blondies accompanied with coffee are the perfect marriage


Blondies are a typical white confectionery cake. It is a cake that is rich and flavourful. Blondies accompanied with coffee are the perfect marriage. It is like all confectionery cakes, juicy with amounts of calories. Hence, why they are so good, and probably why you do not want to eat so many. Easy to make and baked in a baking tray. The cake is also suitable for freezing.




300 g butter
300 g white chocolate
6 eggs
3 topped teaspoons baking powder
6 dl spelled flour
4 dl sugar



300 g white chocolate
300 g of icing sugar
100 g butter
0.3 dl of boiling water



  1. Start by melting butter in a saucepan. Knock the white chocolate into small pieces and put it in to the hot butter. Stir constantly until the chocolate has melted and everything is mixed well together. Set aside to cool down until the fingertip warmth.
  2. In a large bowl, have the eggs and sugar. With a balloon whisk or any electric mixer; whisk together into a smoot batter. Avoid whipping so hard and long that you end up with a fluffy eggnog.
  3. Once the chocolate butter has cooled down, stir it quickly into the egg mixture.
  4. Then sift in baking powder and mix it well into the batter. Then in at least tree rounds sift in the flour, and stir everything well until you get a smooth batter.
  5. Pour the batter into a baking tray, which you have previously lined with baking paper. (Standard baking tray for oven at 35×40 or 30×40).


Baked: In the midst of the oven preheated to 180 ˚C. Bake for about 30-35 minutes. Use a baking stick – when it comes out dry, the cake is ready. Cool the cake completely in the tray. Then put the cake on to a suitable surface and remove the baking paper.


  1. Boil water and mix with butter in a saucepan. Melt the butter on low heat.
  2. Knock the white chocolate into small pieces and put it in the butter. Stir until the chocolate has melted and you have a smoot mixture.
  3. Finally, you put in the icing sugar and stir it well together until you get a lump-free icing. If it becomes too dry or runny, you put in either more hot water or more icing sugar. The glaze should have a consistency like room-tempered butter.


Easy application: Put the icing throughout the whole cake and leave it until the icing is stiff. Divide the cake into suitable pieces.

Application on to pieced cookie: Divide the cake into suitable small pieces. Glaze evenly over each piece. Leave the cakes until the glaze is stiff. By this method, you should make the icing a little looser so you make it run a little down the edges.


Served: With good coffee


Allergy: Neither gluten nor lactose free. High FODMAP is due to lactose in the white chocolate and butter. In this cake, there is a lot of white chocolate. However, there is not much lactose in white chocolate so most lactose intolerance will tolerate a little cake. The same will also apply to those on FODMAP diet. If you want to reduce even more, you can use dairy-free butter.

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