This is a deliciously moist and chewy, fudgey blondie with cinnamon-infused caramel-like flavours. Perfect for breakfast or afternoon tea, with a cup of black tea or your favourite espresso.
When my hubby said we were going for a 14-kilometre (8-mile) Nordic walk cum trek with our regular group of Nordic walkers through the trails at MacRitchie Reservoir Park last weekend, I thought right away,”We’re going to need some serious energy food!”.
While most avid and serious fitness enthusiasts would probably reach for an energy bar or a high-fibre, low GI food source, I have to confess that those kinds of food do not figure prominently on my list. I’m the kind of person who, when I need my sugar fix, needs to have it as quick as I can get it! So, the day before the walk, I made these moist, chewy and fudge-like cinnamon pecan blondies – they’re just like brownies, texture-wise, minus the cocoa. Whereas brownies can be a really rich and indulgent dessert, like heavyweights in the desserts category, blondies are more like welterweights – they’re lighter on your palette and perfect for breakfast or afternoon tea.
Dark muscovado sugar really takes centre stage here, and when paired with ground cinnamon, creates a complex, layered flavour that is truly quite wonderful. If you like gingerbread or gingersnap cookies, I think these are right up your alley. I have learnt that not all sugars are created equal, and muscovado sugar is definitely in a class of its own.
Available in light or dark, muscovado sugars are extremely soft, moist, sticky and clump-like due to their higher moisture content. They also have richer, deeper flavours as these sugars, unlike white or brown sugars, still retain most of their molasses as well as natural mineral content, being only slightly or partially refined.
Muscovado sugars are primarily used for baking and making rum. In recipes calling for brown sugar, muscovado can be used in its place, by slightly reducing the liquid content of the recipe (source: wikipedia.org). However, just take note that due to its higher molasses content, it has a slightly treacly flavour, which I personally consider more as a positive, if nothing else, as it adds that much more depth to your bakes.
Now, if you are looking for finger food or sweet treat ideas for a tea party, these blondies are superb! Often, my guests go “mmm …”, once they get past the initial caramel-like sweetness, and into the richer, nested flavours of molasses and cinnamon. I think these are best eaten plain, especially in between sips of a strong black tea or espresso!