Recipe Berry And White Chocolate Blondie

WHITE CHOCOLATE BLONDIES RECIPE

Steps:

• Preheat oven to 370F degrees. Line a 9x9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
• Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
• In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
• Add eggs one at a time, mixing between each egg.
• Add flour mixture and mix until just combined. DO NOT OVERMIX!
• Using a spatula, stir in chocolate chips until combined.
• Press dough into prepared baking pan. Bake for 20-23 minutes or until edges are lightly golden brown. Let bars cool completely before cutting 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.

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.

WHITE CHOCOLATE BERRY PIE

Steps:

• In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.