Strawberry and blueberry blondies

Now blondies aren’t quite as well known as brownies but they are equally delicious. Despite being made with white chocolate which is much much sweeter than dark or milk chocolate these blondies are actually not quite as sweet as normal brownies. I don’t know why but I have been experimenting a lot with fruit in cake lately, probably because the weather has improved.

If you decide to bake these, don’t be alarmed as the blondie crust goes dark brown as there is a lot of sugar in these. I promise its not that colour inside. The blondies themselves are rich and soft and the blueberries and strawberries compliment the cakey bits well.

To make the blondies you will need:

110g butter

250g good quality white chocolate (Milky bar doesn’t really work in this)

2 large eggs beaten lightly

50g caster sugar

1 teaspoon vanilla extract

125g plain flour

2 good sized handfuls of fresh or frozen blueberries and strawberries (or the fruit of your choice)

Preheat your oven to 180°C and line your baking tin with greaseproof paper or silicone liners. Remember to leave some paper poking out of the tin or trying to get blondies out will be the opposite of fun!

DSCN0693 — I am honestly the worst example of lining baking tins!

Melt the butter and white chocolate using your preferred method. I used a microwave as its quickest, but only do it in 20-30 second bursts. When the chocolate mix is nearly melted remove from heat and stir, using the residual heat to fully melt everything. Leave to one side for a few minutes.

DSCN0694 — If I had two jugs I could caption my photos with hilarious phrases such as “nice jugs”

In a separate mixing bowl, whisk the eggs and sugar together until pale and thick enough to leave a trail on the surface of the sugar egg mix.

DSCN0697 — Unfortunately my camera didn’t take a decent photo of my whisked egg but here is a link to what it should look like

Add the chocolate and butter mixture, sieve in the flour and add the vanilla. Mix thoroughly so no lumps remain.

DSCN0699 — In goes the vanilla (I used fancy vanilla extract because I got over excited at the Cake and Bake show)

DSCN0700 — In goes the flour and white chocolate

DSCN0701 — Make sure it’s all mixed thoroughly, but don’t stir too much!

Pour the mixture into your brownie tin. Make sure it’s spread evenly across the tin so it cooks at a similar rate.

Top the mixture with your fruit and bake for 30 minutes or until the mixture has turned a golden brown colour and crusted on top

DSCN0703 — The colour of the fruit makes it pretty!

DSCN0707 — Fully cooked, leave to cool before eating

Cool the blondie in the tin and then cut into squares prior to serving. I took these into work (we take cakes to work when its our birthday) and they were gone by 11am. I count that as a baking success!

Also, since we are on the topic of blondies and Blondie here is a video of a well known Blondie song. I love Debbie Harry et al.