Blondies have been a bit of a bug bear of mine. At The Raspberry Cakery we have used a White Chocolate & Raspberry Blondie recipe practically since the beginning, however, for me it just never compared to our rich, goey brownie recipe. It was more cakey and less fudgey. (Yes, these are all highly technical terms…)
When a Blondie recipe was requested for this blog I decided it was time to work on something more in line with what I expected a Blondie (or white chocolate brownie) should be. This recipe is the result, and – in my opion – absolutely delicious!
You could, of course, change out the mini eggs for something else, or leave them out completely, but with Easter round the corner it felt appropriate to include them.
140g Unsalted Butter
150g White Chocolate
100g Caster Sugar
60g Light Brown Sugar
1 tsp Vanilla Extract
100g Plain Flour
10 Mini Eggs, crushed
Before you begin, pre-heat your oven to 160
°C in a fan-assisted oven. (Alternatives: Gas Mark 4, 180
°F) and line an 8″ or 20cm square tin with baking paper.
TIP: I cut 2 strips of paper slightly shorter than the width of the tin, but making sure it covers 2 sides and the bottom, then lie them over each other in a cross shape.
1 . Place your butter and white chocolate into a saucepan and heat gently over a gentle heat until melted. Keep stirring to make sure the white chocolate doesn’t burn. (Don’t worry if the mixture separates at this point.)
2 . Whether you are using a stand mixer, hand mixer or whisk, place your eggs, light brown sugar and caster sugar in a large bowl. Whisk it as much as you can, until the mixture doubles in size and goes quite pale. This will take a lot longer by hand, but just go for as long as you can until everything is combined and paler in colour.
3 . Add in your Vanilla Extract and whisk to combine.
4 . Next add your melted chocolate and butter mixture and mix it all together.
5 . Finally add in your flour and fold through the mixture, making sure it has all been mixed in and no lumps remain.
TIP: To ‘fold’ your flour, get a large wooden or metal spoon or spatula and gently scoop from the bottom of the mixture as if you are trying to fold the wet ingredients over the top of the flour. Repeat the some movement, turning the bowl by a quarter turn each time until the flour is combined.
6 . Pour your mixture into the perpared cake tin.
TIP: If the paper is folding forward and sticking to the top of the batter, use a spoon and place a dot of batter between the cake tin ad the paper to keep it in place.
7 . Get your crushed Mini Eggs and sprinkle over the top of the Blondies.
8 . Place them in the oven for 30-35 minutes until light golden brown on top.
Pin this recipe for you to find again later, and don’t forget to tag me on Facebook and Instagram in any baking you do. If you have any suggestions for recipes and tutorials you would like to see leave me a comment below! For some more Easter cake ideas check out my Easter Baking board on Pinterest.
Happy Baking, Cakers!