I have a small confession to make, I have never made blondies before and only very recently actually had one.
I had no idea what to expect I always kind of imagined it was going to be a brownie gone wrong boy was I wrong! It was a beautifully rich buttery cake packed full of flavour. I knew I had to try and recreate this delicious indulgent treat.
I did a little research and every blondie recipe contained a lot and I mean a lot of butter, but that is what gives these lovely treats their rich flavour.
And there was not a single recipe that I came across that didn’t use a lot of butter, so I knew I would have to follow suit.
Like a brownie but not quite
To keep them brownie like I used 4 eggs in the batter to make sure they were fudgy and moist.
And a fair amount of sugar to keep them sweet, I also followed the rule of less flour in a brownie makes them fudgier and while there was a lot of trial and error I eventually got it just right.
What these proportions got me were a soft fudgy rich buttery cake that was lovely just on it’s own.
Raspberry and White Chocolate
But I decided to take it another step once I felt I had a good base batter, some flavour combinations just work so well together and raspberry and white chocolate is just one such combination.
The first time I tried this combination was with fresh raspberries, and while it was lovely and really enjoyable I did find they all sank to the bottom, giving me the dreaded… soggy bottom! Still perfectly edible and very enjoyable but not perfect, and then I came across freeze dried raspberries. While I have a little experience with freeze dried fruit I had never thought of using it this way. I am so glad I decided to give it a go, as it was the answer I was looking for. It gave me a defined raspberry flavour though out the batter and didn’t sink to the bottom.
I found freeze-dried raspberries in the baking isle in the supermarket / grocery store so I am sure you won’t struggle to find them. But like I said fresh or frozen raspberries do work here.
I am really looking forward to trying new blondie recipes; can you recommend one and what is your favourite add-ins? I would love to know 😀
- 225 grams granulated sugar, (1 and ⅛ cup)
- 4 large eggs
- 225 grams unsalted butter - melted, (1 and ⅛ cup)
- 150 grams Plain flour (All Purpose), (1 and ⅛ cup)
- 225 grams white chocolate chips, (8 ounces)
- 6 grams freeze dried raspberries, (1/3 cup)
- Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease or line an 8 inch (20 centimetre) square tin.
- Beat together the sugar and eggs until pale.
- Melt the butter and slowly add it to the egg and sugar mix. Beat till everything is fully combined.
- Fold in the flour, careful not to knock all the air out of the batter.
- Add the chocolate chips and freeze dried raspberries (or fresh/frozen if using) and fold in till fully incorporated.
- Pour into your prepared tin and pop in the oven for 35 to 40 minutes; checking a skewer comes out clean before removing from the oven.
- Leave the blondie in it’s tin to fully cool down before removing it and cutting it up.
- Kept in an airtight tin, this blondie will be good for up to 5 days.