I decided to bake blondies this weekend, something I’ve been wanting to try for a while now. They did not disappoint, but I think I would still opt for a good old brownie, given the choice.
I took this recipe from the Hummingbird Bakery cookbook and gave them my own twist. I really like raspberry and white chocolate together which is why I went down this route but there are so many things you could adapt this base mixture to incorporate to make them your own special treat. Hummingbird recommend putting pecans in theirs which I think would be nice but you could go for different types of nuts, different chocolate chips, take or leave the frosting, or even put raspberries in the mix itself.
Makes about 12 blondies
For the blondies:
150g white chocolate, broken up
125g unsalted butter
150g caster sugar
1 1/2 tspn vanilla extract
200g plain flour
pinch of salt
120g white chocolate chips
For the raspberry frosting:
30g unsalted butter
100g Icing sugar
Handful of raspberries
1. Preheat the oven to 170C. Line a 33 x 23 x 5cm baking tray with greaseproof paper.
2. Put the white chocolate and butter in a heatproof bowl over a saucepan of simmering water. Leave until they have melted together.
3. Remove from heat. Add the sugar and stir until well incorporated. Add the eggs and vanilla extract, stirring briskly. The mixture may look like it is starting to split but it will be fine. Add the flour, salt and white chocolate chips and stir until well incorporated.
4. Spoon the mixture into the baking tray and bake for 35-40 minutes, or until golden brown and the centre is still soft.
5. Leave to cool completely. To make the frosting, beat all the ingredients together until well combined. You can adjust the thickness by adding more icing sugar (add a dash of lemon juice if it becomes too sweet). Spread on top of the blondies.