Recipe: White Chocolate & Berry Blondies
By Neff – Cooking passion since 1877
A delicious dessert or a fantastic sweet snack! These can last up to a week but once you taste them, you’ll want to eat the whole lot!!
Serves: 6
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Difficulty: 3 out of 5
Ingredients
- 85g (3oz) unsalted butter, softened, plus extra for greasing
- 300g (10.5oz) white chocolate
- 125g (4.5oz) golden caster sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 140g (5oz) plain flour
- 140g (5oz) fresh blueberries or raspberries
Method
1) Preheat the oven to Conventional heat 180°C and grease and line a 20cm (18”) square cake tin with butter and baking parchment. Melt 180g of the white chocolate in a bowl over a pan of gently simmering water (don’t let the bowl touch the water) or in a bowl in the microwave. Set aside to cool slightly.
2) Roughly chop the remaining white chocolate. Place the butter and caster sugar in a large bowl and, using a hand-held electric whisk, beat together until light and fluffy. Whisk in the eggs, stir in the melted chocolate, vanilla and almond extracts.
3) Sift over the flour and fold in. Gently stir in the chopped white chocolate and the berries. Spoon into the prepared tin and bake on shelf 2 for 30-40 minutes until the top of the brownie is golden but the centre is still moist.
4) Allow to cool in the tin for 10 minutes, then cut into squares and serve while warm with ice cream, or leave to cool in the tin completely and cut into 16 squares.
Cook’s Tip
Technically, these are blondies rather than brownies – if you want to make yours a traditional brownie, substitute 30g good-quality cocoa powder for 30g of flour. You could also use milk or dark chocolate if you’re not a fan of white chocolate. These will keep in an airtight container for up to a week.
