Just like with brownies there are two camps with blondies, cake like or chewy. This is recipe for a proper chewy blondie. Surprising there also note overly sweet tending balanced with sharpness of raspberry.
My word of caution with recipe is that getting the right texture is more of an art than a science. I make my blondie in my Cast Iron pan and if I make it in a different pan the cooking time will be different. Once you have found your cooking time for how you like your blondies stick to using that same pan.
Time: 40 minutes
Difficulty: Straight forward
Makes: 8 blondies
200g of Butter
100g of White Chocolate
100g of Castor Sugar
100g of Soft Light Brown Sugar
200g of Plain Flour
2 Eggs
1 teaspoon of Vanilla Extract
1/4 teaspoon of Salt
3 tablespoons of Rainbow Sprinkles
3 tablespoons of Raspberry Jam
Optional
50g of White Chocolate chopped
- Preheat Oven to 160 degrees Celsius and line your pan/tray with greaseproof paper.
- In a small pan melt the butter and remove from the heat.
- Add 100g of white chocolate and mix until melted.
- When melted add the sugar and mix well.
- Whisk eggs and combine with butter mixture when it reaches room temperature.
- Sieve flour and fold in into the butter mixture. If adding extra white chocolate fold this in now.
- Pour into your pan/tray. Make small holes to spoon in the raspberry jam in 1/3 tablespoons amounts.
- Cover in sprinkles and bake for 25-30 minutes
- Leave to cool before slicing, preferably after being kept in the fridge overnight
Recipes from my kitchen, Edinburgh, Scotland 