Må jo bake noe godt nå som det er helg, derfor ble det blondies fulle av brunt sukker, sjokolade, karamell og nøtter. Kose seg, det er viktig!
Brown sugar blondies
6 1/2 dl hvetemel
5 dl lyst brunt sukker
1/2 dl brunt sukker
3 egg
2 dl soja (raps) olje
2 ts bakepulver
1 ts salt
2 1/2 dl hakket lys sjokolade
1 dl hakket mørk sjokolade
1 dl mye karameller, skåret i mindre biter
2 1/2 dl valnøtter, grovt hakket
Forvarm ovnen til 180 grader. Smør en 33x23 cm avlang bakeform eller legg i bakepapir.
I en bakebolle rører du sammen hvetemel, salt og bakepulver. Sett tilside. I en annen bakebolle heller du i olje og sukker. Rør godt sammen. Ha i eggene, ett av gangen og rør godt mellom hvert egg. Hell i melblandingen i to omganger, rør sammen til en slett tykk røre. Tilsett valnøtter, sjokolade og karameller og hell røren i formen. Glatt til og stek i ovnen i ca 25-30 min. Den skal være gylden og om du prøver med en kakenål skal den fortsatt ha noen mye smuler på. Bedre å steke den litt for lite enn litt for lenge. Ta kaken ut av ovnen og la den avkjøles i formen. Skjær i firkanter.
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ENGLISH
I just had to bake something goey today, friday and all. These blondies stuffed with brown sugar, chocolate, caramel bits and nuts was just what I needed.
Brown sugar blondie
2 2/3 cup all-purpose flour
2 cup soft light brown sugar
1/4 cup brown sugar
3 eggs
2/3 cup light flavoured oil
2 tsp bakingpowder
1 tsp salt
1 cup milk chocolate, rougly chopped
1/2 cup caramel bits
1/2 cup dark chocolate, roughly chopped
1 cup walnuts, chopped
Preheat oven to 375°F. Line a 13×9 inch baking pan with parchment paper.
In a large mixing bowl, blend together the oil and both sugars. Add eggs one at a time and beat well after each egg. Whisk together flour, baking powder and salt in a separate bowl. Add the dry ingredients to the sugar/egg mixture. Mix to a smooth thick batter. Stir in the chopped chocolate, caramel bits and walnuts. Spread batter into the baking pan. The batter is very thick.
Bake for about 25-30 minutes until golden brown and a toothpick inserted into the center comes out with some crumbs. Do not overbake, it`s better to underbake a little. Remove from the oven and let the cake cool completely in the pan before cutting it into squares.
Brown sugar blondies
6 1/2 dl hvetemel
5 dl lyst brunt sukker
1/2 dl brunt sukker
3 egg
2 dl soja (raps) olje
2 ts bakepulver
1 ts salt
2 1/2 dl hakket lys sjokolade
1 dl hakket mørk sjokolade
1 dl mye karameller, skåret i mindre biter
2 1/2 dl valnøtter, grovt hakket
Forvarm ovnen til 180 grader. Smør en 33x23 cm avlang bakeform eller legg i bakepapir.
I en bakebolle rører du sammen hvetemel, salt og bakepulver. Sett tilside. I en annen bakebolle heller du i olje og sukker. Rør godt sammen. Ha i eggene, ett av gangen og rør godt mellom hvert egg. Hell i melblandingen i to omganger, rør sammen til en slett tykk røre. Tilsett valnøtter, sjokolade og karameller og hell røren i formen. Glatt til og stek i ovnen i ca 25-30 min. Den skal være gylden og om du prøver med en kakenål skal den fortsatt ha noen mye smuler på. Bedre å steke den litt for lite enn litt for lenge. Ta kaken ut av ovnen og la den avkjøles i formen. Skjær i firkanter.
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ENGLISH
I just had to bake something goey today, friday and all. These blondies stuffed with brown sugar, chocolate, caramel bits and nuts was just what I needed.
Brown sugar blondie
2 2/3 cup all-purpose flour
2 cup soft light brown sugar
1/4 cup brown sugar
3 eggs
2/3 cup light flavoured oil
2 tsp bakingpowder
1 tsp salt
1 cup milk chocolate, rougly chopped
1/2 cup caramel bits
1/2 cup dark chocolate, roughly chopped
1 cup walnuts, chopped
Preheat oven to 375°F. Line a 13×9 inch baking pan with parchment paper.
In a large mixing bowl, blend together the oil and both sugars. Add eggs one at a time and beat well after each egg. Whisk together flour, baking powder and salt in a separate bowl. Add the dry ingredients to the sugar/egg mixture. Mix to a smooth thick batter. Stir in the chopped chocolate, caramel bits and walnuts. Spread batter into the baking pan. The batter is very thick.
Bake for about 25-30 minutes until golden brown and a toothpick inserted into the center comes out with some crumbs. Do not overbake, it`s better to underbake a little. Remove from the oven and let the cake cool completely in the pan before cutting it into squares.
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