Ingredients
- 100 g unsalted butter, melted
- 150 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 0.25 tsp fine salt
- 4 tsp Roasted Oolong powderSuperboba
- 120 g plain flour
Steps
Heat the oven to 180 C and line a 20 cm square tin.
Stir the melted butter into the sugar until the sugar has dissolved and the mixture looks glossy rather than grainy.
Beat in the egg, the vanilla and the salt.
Sift in the Roasted Oolong powder and stir until the colour is completely even, with no darker specks left.
Fold in the flour and stop the moment it disappears.
Spread into the tin and bake 20 to 22 minutes. The centre should still look slightly underdone when you take it out.
Cool in the tin before cutting.
Good to know
- Butter into sugar first, egg after. Adding the egg to hot butter scrambles it.
- Roasted Oolong is the pick here because its caramel note lines up with the brown sugar character of a blondie.
- Pull them early. Blondies set firm as they cool and a fully baked one is dry.
