Berry And White Chocolate Blondies Recipes

STRAWBERRY AND WHITE CHOCOLATE BLONDIES

Steps:

• Combine 6oz chopped strawberries, 5 Tbsp white sugar and 1 1/2 Tbsp water in a saucepan. Stir to combine. Bring to a boil over medium heat, then reduce heat and simmer uncovered for 12-15 minutes, or until the mixture is jammy. Add the remaining 2 oz of smaller chopped strawberries. Stir in and simmer 2 minutes more. Remove the mixture to a bowl and allow to cool completely at room temperature before using.
• Preheat oven to 355F. Line a 9-inch baking pan with parchment paper, allowing it to overhang the sides slightly to lift them out later.
• Add the melted and slightly cooled butter to a medium bowl. Add the brown sugar and whisk until smooth. *If mixture is warm at all, allow to stand 5 minutes or longer, to cool down further, before adding the eggs. If you add eggs to a too warm mixture, they may cook in the batter! Beat the eggs in a small cup, then whisk into the butter and brown sugar mixture. In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the batter and using a spatula, stir in just until combined. Stir in white chocolate chips or chunks.
• Add batter to prepared pan and spread evenly into pan. Add 5 or 6 dollops of cooled strawberry compote randomly on top. Using a skewer, marble the compote into the batter.
• Bake 35-40 minutes, or until the blondies don't jiggle when the pan is gently shaken.
• Allow to cool completely in the pan, then remove from the pan and cut into squares.

RECIPE BERRY AND WHITE CHOCOLATE BLONDIE

Steps:

• Preheat oven to 170 degrees Celsius. Line a 20cm square cake tin with baking paper.Place a heatproof bowl over a pot of simmering water. Ensure the bowl does not touch the water. Melt the butter and the white chocolate in the bowl, over the simmering water and use a metal spoon to occasionally stir the two ingredients. The butter and the white chocolate will separate whilst melting but this is ok. Once the ingredients have melted, remove from the heat and set aside.In a large bowl mix the castor sugar, plain flour and baking powder together. Lightly beat the eggs and pour into the flour mix along with the melted white chocolate and butter. Gently fold in the frozen berries and mix well, ensuring that the chocolate is evenly distributed through.Pour the mix into your prepared tin and bake for 30-35 minutes. The blondie should be golden on top and an inserted skewer should come out slightly sticky. Allow to cool slightly before cutting.

BERRY AND WHITE CHOCOLATE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
• Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
• Pour batter into the prepared pan. Carefully spread into an even layer.
• Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.

WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
• In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

WHITE CHOCOLATE BLONDIES

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.