I made these the other night as it was a rainy evening and I wanted something to do. These seemed extra sweet because now I have finished my MA, I could do some guilt free baking, rather than feel like I was procrastinating. These were a little kitchen experiment as I had never made blondies (or tried one for that matter) so I didn’t really know what they would/should taste like, but I didn’t think too much can go wrong with a brownie/blondie. If I do say so myself, these are delicious and were gone within minutes. As blondies are new to me, I was searching for recipes online to adapt and eventually settled on a recipe from Janes’ Pattiserie.
So I should say that a blondie is a white chocolate brownie. They are slightly different to a regular brownie, as rather than having chocolate incorporated into the mixture, the white chocolate chips are added in at the end, which melt a little in the oven. They are still soft and chewy, these just didn’t have as much of a crispy topping that normal brownies do.
Even if you get some raspberries which are quite sharp, they are balanced out by the white chocolate and they work well to balance the sweetness of the blondie mixture. I didn’t want to mix the raspberries in as I don’t really like fruit in a cake and I quite like how they look swirled into the top. To do this I microwaved a handful of frozen raspberries until they were soft enough to swirl into the top of the mixture once it was in the tin. Here’s how to make them:
250g softened butter
250g caster sugar
175g plain flour
3 large eggs
1tsp vanilla extract
250g white chocolate chips
handful of frozen of fresh raspberries
1) Preheat the oven to 160oc Fan and line a 9×9 brownie tin (mine wasn’t quite this size so whatever you have that’s near this)
2) Melt the butter in a bowl and leave to the side
3) Using a hand whisk or mixer, mix together the eggs, sugar and vanilla extract (the recipe I used said to do this until you get a mousse-like texture and until the mixture had doubled in size. Now I can’t say this happened but they turned out okay)
4) While whisking, add in the melted butter a little at a time, until the mixture is smooth and pale
5) Now sift the flour into the mixing bowl and fold into the mixture, and then add in the chocolate chips
6) Transfer to the prepared tin and use a spatula to even the surface, then pop the raspberries in the microwave for a few seconds.
7) Using a small spoon or knife, swirl the softened raspberries into the top of the mixture
8) Pop in the oven for 35 – 45 minutes, when it’s done the mixture will still be slightly squdgy, but a skewer should come out clean when you test it. Transfer to a wire rack to cool, then cut into squares and enjoy!