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Tag Archives: blondies

White Chocolate and Cranberry Blondies Revisited

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This is what I was cooking this time 3 years ago, in May 2013. It’s an ultra rich blondie inspired by a Gordon Ramsay recipe. I thought it worth revisiting – it’s easy to make, really fudgy, and the cranberries give a nice, slightly tart note to offset the caramel sweetness.

Ingredients

1 cup dried cranberries
2  x 100g white chocolate bars
225g plain flour
226g butter
1 pinch of salt
300g sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of vanilla extract
2 free-range eggs

Method

Line a 23cm x 23cm tin with baking paper.

Melt butter, add sugar to mixing bowl. Add salt to sugar.
Add melted butter to sugar and whisk well. Add vanilla and eggs, whisk well.
Add baking powder and bi-carbonate of soda, mix well.
Whisk in half the flour. Once incorporated (no lumps), add the rest of the flour and mix well until there are no lumps.
Add the dried cranberries, changing from a whisk to a spoon.
Slice the bars of white chocolate into  thick matchsticks and mix in gently, trying not to break up the chocolate.
Spoon into baking tin (previously lined with baking paper (butter or non stick spray the tin to hold paper in place).
Spread mixture into the tin, using a spatula to make sure the mixture is even.
Bake at 180 degrees C for 35 -40 minutes.
Leave to cool, then remove from tin.
Cut into squares. Blondies will keep for a week and also freeze well.

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Peanut Butter Blondies

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This recipe is James Morton’s from a Rachel Allen recipe. James uses dark chocolate rather than white, as he thinks it a better flavour  with the peanut butter. I agree, as I discovered, when making Rachel’s original recipe – see my post Peanut Butter and White Chocolate Blondies.  I decided to use a mixture of dark and milk chocolate buttons.

Jame calls his recipe brownies, but I’m going with Rachel and calling mine blondies.  They are after all, pale, as they contain no cocoa or melted chocolate.

Oh, and although I LOVE the peanut butter in the recipe, I added macadamias to the mixture not peanuts!!!

For James’ brownies, see his beautiful book How Baking Works and What to do if it Doesn’t:

http://www.amazon.co.uk/How-Baking-Works-what-doesnt/dp/009195990X/ref=pd_bxgy_14_img_2?ie=UTF8&refRID=1D45NCBQD1RHZVHP2PCA

So here is my tweak on James’ and Rachel’s original recipes.

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Ingredients
100g softened unsalted butter
150g crunchy peanut butter
150g caster sugar
1 free range egg beaten
1 tsp vanilla extract or paste
100g self-raising flour
50g salted macadamias or peanuts  – or any nut really. I think the salt adds a great “salty “!! flavour
100g dark and/or milk chocolate buttons

Method

Preheat the oven to 170 degrees C/150 degrees C fan-forced/Gas Mark 3.  Place a square of baking paper into a 20cm (8 inch) square tin.
In a food processor or a large bowl, beat the butter, peanut butter and sugar together until paste-like. Add the egg and vanilla and beat until combined. James says not to worry about too much beating so long as the ingredients are combined.
Add the flour, nuts and chocolate, stirring gently to combine. Dollop the mixture into the  cake tin and spread out to the edges (the mixture will be quite stiff and hard to spread).
Bake in the oven for 25-30 minutes or until golden brown on top and a skewer inserted comes out clean.

 

 

Raspberry and White Chocolate Blondies

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I was inspired to make this recipe from The Baker’s Wardrobe blog: http://thebakerswardrobe.wordpress.com, with a few of my own tweaks.

I was surprised that the blondies rose without baking powder! They are a very sweet blondie but the raspberries cut down a little on the sweetness.

Ingredients

115 g unsalted butter

180 g white chocolate chopped

115 g caster sugar

2 free range eggs

1 tsp of vanilla paste

125 g plain flour +1 tbls flour

1 cup frozen raspberries raspberries

Method

Preheat the oven to to 180 degrees C or 170 degrees fan forced.

Grease and line a 20 cm x 20 cm  baking tin with baking paper.

Melt the butter and 100g of the white chocolate in a small saucepan over low heat and stir until smooth.

Beat the sugar, eggs and vanilla paste in a bowl until the mixture is thick.

Gently combine the the butter and white chocolate mixture into the egg and sugar mixture.

Gently fold 1/3 of the flour into the batter and repeat twice until all the flour is all incorporated.

Mix half of the raspberries in the tablespoon of flour then gently fold the raspberries into the batter.

Pour the batter into the prepared tin and place the remaining white chocolate pieces and remaining raspberries over the top of the batter.

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Bake for 30- 35 minutes. The blondies will have risen but will still be slightly soft in the middle.

Cool in the tin before cutting into squares.

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White Chocolate and Cranberry Blondies

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This ultra rich blondies recipe (heaps of butter and white chocolate!)  I discovered while viewing Gordon Ramsay’s Ultimate Cookery Course on Foxtel… this recipe is adapted from something I sourced on the internet, but seems to be an American version – sticks of butter are mentioned which of course is a  US measurement. I have changed the quantities to metric.

Ingredients

1 cup dried cranberries
2  x 100gms white chocolate bars
225g plainflour
226 gms butter
1 pinch of salt
300 gms sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of vanilla extract
2 eggs

Method

Line a 23cm x 23cm tin with baking paper.

Melt butter, add sugar to mixing bowl. Add salt to sugar.
Add melted butter to sugar and whisk well. Add vanilla and eggs, whisk well.
Add baking powder and bi-carbonate of soda, mix well.
Whisk in half the flour. Once incorporated (no lumps), add the rest of the flour and mix well until there are no lumps.
Add the dried cranberries, changing from a whisk to a spoon.
Slice the bars of white chocolate into  thick matchsticks and mix in gently, trying not to break up the chocolate.
Spoon into baking tin (previously lined with baking paper (butter or non stick spray the tin to hold paper in place).
Spread mixture into the tin, using a spatula to make sure the mixture is even.
Bake at 180 degrees C for 35 -40 minutes.
Leave to cool, then remove from tin.
Cut into squares. Blondies will keep for a week and also freeze well.

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