Wednesday, 25 January 2012

... Ever After

Disney Classic # 50 - Tangled (again!)

OK, ok, so I know I've already given a really, really long post about the Rapunzel's Tower cake I made for Tangled at the Disney Night Finale. However, this wasn't my first choice of baked goodie for the 50th Disney Classic. You see, way back when I can't remember, I came across this recipe for white chocolate and macadamia brownies. Now, I'm a massive fan of white chocolate and macadamia anything, but what really drew me to this recipe was that these particular brownies, not being brown, were actually called "blondies". Perfect! In the movie Flynn's not-so-affectionate-to-begin-with nick name for Rapunzel is "Blondie", so these fitted in with the movie, and would be delicious, so they were on the list next to Tangled for a long time.

The problem was, as the finale grew closer, and the Disney Movie gang planned on having a big fancy-dress BBQ to celebrate, I started to realise that blondies weren't really "grande finale" material. I mean, they were delicious, seriously delicious, like so delicious I would recommend that if you only try one recipe from this whole blog that this is the one you try delicious.They just didn't seem to express the joy/sadness/relief that came with the approaching end of a project that took over a year of our lives. And so the tower cake was born.

But, (there's always a but!) white chocoate macadamia brownies just seemed like the right thing to do. So I did both. It's not the first time I've baked two different things for one movie (Robin Hood had two recipes, and Make Mine Music saw three varieties of Whoopie Pie produced!) and this was going to be the last one, so I don't feel bad. Doubled the baked goods = double the fun!

Prep time: 20 mins
Cook time: 20 mins
Makes around 12 brownies (depending how big/small you'd like them)


125g margarine
200g white chocolate chunks
2 medium eggs
100g caster sugar
1tsp vanilla essence
125g plain white flour
A pinch of salt
75g macadamia nuts

  1. Pre-heat the oven to gas mark 4 and grease and line a square baking tin.
  2. Heat a medium sized pan of water until just boiling, then remove from the heat. Place the margarine and half of the white chocolate into a glass bowl and rest this in the pan of hot water. Stir continuously until the margarine and chocolate have completely melted, taking extra special care not to get any water in the bowl of chocolate. Once the margarine and chocolate have completely melted and combined, remove from the pan of water and leave to one side to cool slightly.
  3. In a large bowl, whisk together the eggs, sugar and vanilla essence. Once combined (and once it has cooled sufficiently!) add the chocolate and margarine mixture to to the eggs and sugar and continue to whisk until a smooth and glossy batter has formed.
  4. Add the flour, salt, remaining chocolate and macadamia nuts to the batter and fold in until only just combined. Pour the batter into the prepared baking tin and bake for 20 minutes, or until springy to the touch and completely golden on top.
  5. Allow the blondies to cool in the pan for at least 15 minutes before cutting into squares to serve. Best served slightly warm!

Well, here's where I'd normally say what I'll be baking next time, but without any further Disney classics on the cards for a while, I'm afraid there isn't a "next time" as yet! Don't be too sad though, because Disney morals teach us to see every end as a new beginning, and coming to the end of one collection may just signify the right time to start another collection. Watch this space, and until then...

Happy Thoughts

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