This month is being hosted by Chele at Chocolate Tea Pot who came up with the great idea of using something we had leftover from Christmas with chocolate! You can see the round up of the dates challenge here.
I scoured my cupboards. It didn’t look good. I had a copious amount of gin. This is a good thing in my book but isn’t going to help with chocolate. Then I found some white chocolate in the dining room. I prefer really dark rich chocolate but I decided to class this my ‘leftover find’ and clutched it whilst running into the kitchen, grabbing my laptop on the way.
I stumbled on this recipe for White Chocolate and Chilli Brownies (Blondies…) and decided to give it a bash. It was pretty faffy to make, simmering the chilli in syrup, melting the chocolate, whisking the eggs… And to be honest, it wasn’t worth it. The chunks of chilli, no matter how small, just tasted dirty and out of place. Get a piece with no chilli in it and it just tasted like a nice fudgy blondie.
I would make these again but just with a handful of flaked toasted almonds in place of the chilli just to smooth out the strong sweetness of white chocolate.
Despite the blondie fail, I’m excited about these. Very excited.