This Blondie recipe features fresh Texas peaches and pecans. Having a generous amount of chocolate and butter, it and retains a lot of moisture when baked. I use French caramelized chocolate by Valrhona for my Blondie to make it fancy and luxurious. Its texture is delightfully soft and flavorful, the color is golden caramel — it’s like our Texas early summer, you’ll!
300gbutter(can be reduced down to 100g for drier texture)
240gValrhona Dulcey 32%to melt, caramelized white chocolate
75gValrhona Dulcey crunchy pearlsor substitute with Caramelia pearls, or with chopped Dulcey or Caramelia
Preheat oven 340F. Spread pecans on a baking sheet and toast them for about 10 minutes. Let them cool to room temperature.
Line 30 by 40cm (12"x16") baking pan with parchment paper.
Combine eggs and sugar in a bowl of stand mixer and using a whisk attachment beat them until white and fluffy (aka "ribbon" stage).
Melt chocolate in a microwave, add butter and emulsify the mixture. Fold it into the eggs foam.
Combine 40g of pecans and 100g flour in a food processor jar and pulse on high until pecans are milled. Fold it into the eggs mixture. Transfer the batter into the prepared baking pan.
Prepare toppings. Peel and dice peaches. Chop chocolate and pecans. Distribute peaches, chocolate, and pecans on top of the batter evenly. Bake for 25-30 minutes.
Let blondie cool to room temperature while still in the baking pan. Use a knife to separate the sides. Cover the baking pan with a large cutting board and turn them both upside down to transfer the cake. Peel off the parchment paper and cut blondie to portions. Store in a closed container. Serve refrigerated.