we’re total dark chocolate fiends, so it took quite a lot of willpower to branch out and try a blondie instead of a brownie. (yep, you guessed it: a blondie as in a white chocolate brownie.)
and, let us tell you, the branching out was worth it. this blondie was DELICIOUS. get in there.
white chocolate and raspberry blondies
(from brownie bliss by linda collister)
150g white chocolate
200g unsalted butter, diced
3 large eggs
150g caster sugar
1/2 tsp vanilla extract
200g plain flour
1 tsp baking powder
100g white chocolate, finely chopped
150g fresh raspberries
fresh raspberry coulis or sauce, to serve (optional)
preheat the oven to 180 degrees celcius (350 degrees farenheit).
break up the white chocolate and put it in a heatproof bowl with the butter and set the bowl over a pan of steaming water. melt gently, stirring frequently. do not let the base of the bowl touch the water. remove the bowl from the pan and set aside until needed.
break the eggs into a mixing bowl. use a hand-held electric mixer to whisk until frothy. add the sugar and vanilla extract and beat thoroughly until very thick and mousse-like in texture.
whisk in the melted chocolate mixture. sift the flour and baking powder directly onto the mixture and fold in. stir in the chocolate. spoon the mixture into a greased and lined 23cm square tin, spread evenly and level the surface. scatter the fresh raspberries over the top.
bake for about 25 minutes or until a skewer inserted in the centre comes out just clean. remove from the oven and leave to cool in the tin before removing and cutting into pieces.
store in an airtight container and eat within two days.