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Two good things have happened today which should make you want to bake these blondies. 1) The world hasn’t ended! The Mayans were wrong and, to celebrate, you should make these to remind you how good food is. 2) You are now on holiday and you deserve a treat for working so hard (and Christmas is in 4 days)!

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So whilst looking for a recipe I found these on the BBC Good Food website (which I have a serious addiction to). Here I found these blondies and I became intrigued by the idea of a reverse brownie. Something lighter than a brownie but still as decadent and naughty.

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I love the combination of raspberries and white chocolate. The balance of the tartness of the raspberries and the sweetness of the white chocolate work really well together. Seeing as the Little Elf had some frozen raspberries in her freezer from the summer, I decided these blondies would be a lovely end of the week treat.

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I left the raspberries to defrost overnight and when I opened the container their sweet aroma wafted out and I was taken to summer, which was a nice change to the cold, windy, rainy weather we’ve been having.

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When you see the baked product the pinkness of the raspberries are emphasized   against the otherwise extremely white canvas.

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Just like a brownie these blondies are deliciously soft and gooey in the middle and around the outside a golden, sticky crust forms around the outside which encases and holds the middle together wonderfully.

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You know you should try them when my brother (who is the bluntest person you’ll ever meet and does not hesitate you to give his opinion) declares them the nicest brownie he has ever eaten!

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Ingredients:

200g unsalted butter/ stork
150g white chocolate (cut into chunks like chocolate chips)
1 pack Milkybar buttons
300g light brown sugar
3 large eggs
200g plain flour
1/4 tsp salt
1 tsp vanilla extract
125g raspberries
Recipe (Jane Hornby)… makes 15 squares
Pre-heat the oven to 180 degrees celsius. Grease your baking tray and set to one side. Make a bain-marie and melt the butter. After about 3 minutes add the white chocolate and stir until all the pieces disappear and the mixture is smooth.

Cream the sugar and butter together until creamy and pale. Then add the eggs little by little, whisking them in to the creamed mixture. Next, put in the flour, chocolatey butter and vanilla and fold in until everything is mixed together and even. Then put in the greased baking tray.

Evenly spread out the raspberries and Milkybar buttons over the top of the mixture. With a fork gently press the raspberries until they start to separate on the top. Push the buttons a little bit into the mixture as well.

Put into the oven and bake for 40-45 minutes or the mixture has risen all over and a dark, golden crust has started to form around the edges. If the top has browned and starting to burn, cover the blondies with tin foil.

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Make sure the blondies still have a little wobble in the middle as the centre should still be gooey.

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