I receive umpteen cookbooks to review in my day job at the Fairfax community paper where I work. It is one of the highlights of my job and I love reading through them and seeing what brilliant cooking minds are coming up with. Some books are incredible, some mediocre but the ones that stand out are the books that have that something extra.
The recent release of MasterChef Australia runner-up Callum Hann’s ‘I’d Eat That! Simple Ways To Be A Better Cook’ had me immediately. A hardback but compact book it came complete with built-in elastic bookmark to help you easily find your page.
The first recipe I made was Callum’s salted dirty blondies and woah! Did these babies pack a punch. I reduced the sugar from the original and omitted the coffee.
Cut into small squares to serve – that way you can have more : )
180g butter, melted
1 cup brown sugar
2 teaspoons vanilla extract
225g plain flour
140g white chocolate [melts or cut into chunks]
65g slivered almonds
sea salt [best quality flakes]
Let’s get to it:
Preheat oven to 190C and grease and line a 20cm square cake pan.
In a large bowl mix butter and sugar, then beat in eggs one at a time then vanilla. Stir in flour and big pinch of sea salt, then sir in almonds and white chocolate.
Scrape into pan then add another generous sprinkle of sea salt.
Bake for around 17 minutes – you want it to be moist but not raw.
Remove from oven, sprinkle over another dash of sea salt and allow to cool before cutting into squares.