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Congo Bars & VSC

7 Dec

Last Saturday I have decided to try out baking Congo Bars. I saw them on Kitchen Guardian’s instagram.

But mine turned out to be more cakey then what I imagined them to be:

Congo Bar

I made them using the recipe from Bisous À Toi here.

2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 teaspoon salt
150g butter, softened
320g light brown sugar
3 eggs
1 tsp vanilla
320g chocolate chips

I was reading through Bakerella’s and I have decided to mix the ingredients by hand. Probably why mine was cakey.

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Mine is also a little taller cause I used 10 x 10 pan instead of the 13 x 9 recommended pan. hee. I was lazy to dig and find the 13 x 9 pan. I like how this congo bars taste like cookies. Indeed it is true! Brownie + cookie! Will try to do it again using mixer and 13 x 9 pan. Want mine to be a little similar to Kitchen Guardian’s! (here, here, here, here)  Not satisfied with mine that’s why I didn’t bother to take more pictures.


Told you my family (or rather my mum) loves Victoria Sandwich Cake. She made them again & again.

For my aunt’s and uncle’s anniversary:

VSC anni

Cute version:

VSC cupcake


Butterscotch Blondies

31 Oct

Last week, I was craving for sweet caramel/butterscotch. Just happened to see/remember recipes containing caramel/butterscotch around.

1) Bakerella’s Triple Chip Cookies

2) Sprinkle Bakes’s Triple Salted Caramel Cupcakes

3) Ovenhaven’s Butterscotch Chips Blondies

 4) Uhmm Famous Amos butterscotch cookies (my all-time favourite!)

While re-reading all the recipes/methods, I then decided on Ovenhaven’s because it’s so much easier to do! With her advice, I searched for butterscotch morsels at Cold Storage on Friday’s evening. (Well, I also bought 100g of butterscotch cookies at Famous Amos hehe)

Attempt at picture taking of the blondies:-

No need to use mixer. Basically, it’s throw everything together in a bowl kind of method. Fail-proof I think.

I sat in front of the oven to make sure that things go well. Haha. I was worried I fail again cause my batter doesn’t seem to flatten equally.

From here onwards I realised that the batter will do its own work. Began to relax a little.

Can’t believe it rises because there’s no baking powder/soda in the ingredient!

Since it’s quite shiny, I greedily took out the pan.

Okay I then realised it’s not as shiny as Ovenhaven’s! I might have took it out 5 minutes early.. *sigh*

Preparing to cut after the blondies cool down. The smell is soo tempting!

Cut them into bite-sized pieces. A bit fudgy looking. Maybe I underbake it, but I kind of like the fudgy taste/feeling.

Recipes as follows (adapted from Ovenhaven):-

113 grams butter, melted
3⁄4 cup light brown sugar
1 egg
1 teaspoon vanilla essence
1 cup all-purpose flour
3⁄4 cup butterscotch chips
Handful of chopped almond

Grease an 8×8 pan. (I use parchment paper to be on the safe side. I do not have 8×8 pan so I doubled up the ingredients and uses 12×10 if I’m not wrong).) Preheat the oven to 180°C (375°F).
Mix the melted butter with brown sugar until fully combined. Beat in the egg and vanilla.
Stir in the flour, followed by the butterscotch chips.
I also sprinkle chopped almond on top.
Bake for 20-25 minutes, until the surface is crackly and shiny.

The next time I’m making this, I’m cutting down the brown sugar to 1/2 cup cause 3/4 cup is just too sweet. According to Luqman, it taste like Indian goodies. In future, maybe I will throw in some chocolate chips and almond slice in the batter as well. 🙂