You know whats equally delicious than the fabulous combination of dark chocolate and raspberry? It’s switching the dark chocolate out for it’s much controversial and love/hate pale sibling, white chocolate, which when combined with raspberries is the most glorious thing I have ever tried.
The last time I had posted something on this blog/ universe was a blueberry crumble cake after I had returned from my trip to Jordan. So, I thought it only made sense for me to post a recipe now, inspired by my trip to Paris earlier this year, where I had the most incredible, incredible, incredible ice cream at Berthillon. One scoop of the creamiest white chocolate ice cream, topped with a tart, smooth and bright raspberry sorbet.
Coming back to those blondies, which, if you’ve been living under a rock, are essentially fudgey brownies minus the cocoa. These blondies are fudgey and subtly sweet with bursts of raspberry. The blondies when cooked and perfectly tanned taste so wonderfully caramelised.
Don’t be sceptical about working with white chocolate, buy good quality chocolate and since this isn’t really in your face sweet – it will work out well if its your first affair with white chocolate.
So wait no more, and just scroll down for these fab fab fab blondies.
What you will need:
150 grams white chocolate – chopped
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup butter – at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup white chocolate chips
1 cup fresh or frozen raspberries
This is what you need to do:
Preheat your oven at 180 degrees.
Butter and line an 8 inch square baking dish.
Melt the chopped white chocolate in the microwave in bursts of 30 seconds. After every interval stir the chocolate with a spatula to make sure it melts evenly. Set aside to cool slightly.
If you’re using fresh raspberries – skip this step. Else, in a heavy bottom pot, place a cup of frozen berries, and turn the heat to medium. Cook this down until the mixture thickens – about 5 and remove from heat – let it cool.
Sift the flour and salt in a small bowl and set aside.
Using a stand mixer or a hand held electric whisk, beat the butter and brown sugar together until well blended. It doesn’t have to be all whipped and fluffy, but just make sure its blended well and the butter begins to look creamy.
Next, add in the eggs one by one, making sure the first egg is well incorporated before adding the second one, beatttttt it.
Add in the extracts, mix for another 30 seconds, then drizzle in the white chocolate which we had melted. Once mixed, sift in the flour mix with a spatula until just combined.
Toss in the white chocolate chips (and, the fresh raspberries, if you have them!). And transfer the batter to the prepared tin. If you’re using frozen raspberries like me, put the blondie batter in the tin, and then, using a spoon, put blobs of the raspberry compote about one inch a part, and swirl it with a toothpick (or in my case, a stick of uncooked spaghetti :))
Bake it in the oven for about 30 mins – keep an eye on it – once it started to brown slightly from the top, you want to remove it from the oven.
Cool to room temperature, eat it, and then thank me.