RASPBERRY-WHITE CHOCOLATE BLONDIES
White chocolate, almonds, and raspberries make for a fabulous, decadent blondie perfect for special occasions or just because.
Provided by McLaughA
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.
- Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.
- Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.
Nutrition Facts : Calories 553.3 calories, Carbohydrate 59.4 g, Cholesterol 103.2 mg, Fat 32.3 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 266.9 mg, Sugar 42.6 g
RASPBERRY RIPPLE BLONDIES
Treat the family to this simple but gorgeous traybake. Made with dark and white chocolate and fresh or frozen raspberries, these blondies won't last long
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 12-16
Number Of Ingredients 10
Steps:
- Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter. ½
- Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
- Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
WHITE CHOCOLATE BLONDIES
These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
- Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
- Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
- Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein
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