I adore the blond Dulcey 32% chocolate from Valrhona. Creamy and biscuity caramelized white chocolate with the perfect hint of salt. The caramelized flavor is unfolded in this wonderfully rich and moist blondie.
200 g butter
200 g Dulcey 32% chocolate from Valrhona
125 g flour
175 g sugar
1/4 tsp salt
100 g pecan nuts, chopped
50 g Dulcey 32%, chopped
Preheat the oven to 180 degrees celcius. Melt the butter in a casserolle, add the Dulcey chocolate to the melted butter and let it melt to combine. Whisk the flour, eggs, sugar and salt in a bowl until smooth and fluffy. Slowly add the chocolate-butter mixture. Fold in the pecan nuts and Dulcey chunks to the batter. Pour the Dulcey blondie batter into a square cake tin (22 cm x 22 cm) lined with baking paper. Bake for about 30-35 minutes.
The blondies have to rest before getting cutted into squares. Preferably over night, but for at least 4 hours.