After posting a pic of these fresh from the oven on social media, I got a few requests for the recipe. Have to admit it has taken me a while to sit down and do this, as it feels a little like exposing yourself, it is very personal to me. I love to cook and bake for family and friends, and most are the result of having ingredients to use up then making a recipe I know, my own.
So into the fire I will jump, gooey blondies here we come:
150g – 170g of Raspberry & Bergamot White Chocolate ThingyMeJigs (or just plain white chocolate chopped will do, either add some Bergamot zest or not – up to you)
125 g Unsalted Butter (it really should be butter, marg just won’t cut it)
150 g – Caster Sugar
200 g – Plain Flour
2 eggs (lightly beaten)
1 tsp Vanilla extract (there or there abouts lol)
pinch of salt
2 good handfuls of raspberries (approx 60 g) You could use frozen
60g ish of chopped pecans (optional)
Turn oven onto 170’c to warm up, line either a 20 cm x 20 cm square baking tin or a 18 cm x 23 cm rectangular tin with baking paper. No bigger as they will be too thin to be gooey – we want gooey.
My favorite method to line a tin is to measure out the piece I need, then scrunch it up into a ball. Open it back out and use to line your tin, folding over the edges it makes it easier somehow. I personally don’t grease the tin, your choice.
Next job is to gently melt the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (emphasis on the gently there :D). Be patient, do not stir or it will go grainy. Just take a moment or 2 to inhale the smell of warm chocolate, and simply be. It’s not often we take time out in this busy, busy world so enjoy this chance to pause.
Carefully remove from the heat, and give it just a minute or 2 to cool a little. Add the sugar and stir in until completely mixed.
Don’t panic Mr Mainwaring!! It will look as though it has curdled.
The magic happens when you add the eggs with the vanilla extract and stir, no beating required. Mix until combined and the mixture will be smooth again, and all is right with the world.
Next add the flour and salt , stir until combined and smooth. (I forgot to take a pic of this stage – oops, I am learning).
Stir in the pecans and raspberries carefully so not to break them up. If using frozen raspberries, work fast but gentle as the choc will start to harden.
Spoon/pour into your lined tin and bake for approx 35-40 mins. I start checking at about 30 mins as every oven is different. You are looking for a nicely browned top, with a slight wobble to the centre. If you stick a skewer in it some mixture should still be sticking to it. If it comes out clean, doesn’t matter you will have a lovely white chocolate traybake instead, just not gooey blondies. Either is goooooood.
Allow to cool in the tin, and then cut into 12 squares. Be warned these won’t hang around long, they tend to go very quickly in our house.
They make a lovely pudding served warm with a scoop of vanilla ice cream on top, and an extra drizzle of raspberry sauce ;).
I hope you enjoy them.
PS The original recipe I used for the first time I ever made blondies was from The Hummingbird Bakery Book. Then as usual I took a recipe and made it my own, the rapsberries added a nice sharp fruitiness to stop then being sickly. You should experiment yourselves and have fun x