If you’re looking for a brownie alternative, these blondies are delicious both hot or cold. We suggest adding blueberries or raspberries, but you can swap them for any fruit you like.
Read the full recipe below or download the printable recipe card – we think you should leave it on the kitchen side to drop a subtle hint!
Prep: 10 minutes
Cook: 35 – 45 minutes, plus cooling
• 85g (3oz) unsalted butter, softened, plus extra for greasing
• 300g (10½oz) white chocolate
• 125g (4½oz) golden caster sugar
• 2 large eggs, beaten
• 1 tsp vanilla extract
• ½ tsp almond extract
• 140g (5oz) plain flour
• 140g (50z) fresh blueberries or raspberries
- Preheat the oven to 180oC (Conventional Heat). Grease and line a 20cm (8in) square cake tin with butter and baking parchment. Melt 180g (6½oz) of the white chocolate in a bowl over a pan of gently simmering water (don’t let the bowl touch the water) or in a bowl in the microwave. Set aside to cool slightly.
- Roughly chop the remaining chocolate. Place the butter and caster sugar in a large bowl, and use a hand-held electric whisk to beat together until light and fluffy. Whisk in the eggs and stir in the melted chocolate, as well as the vanilla and almond extracts.
- Sift the flour and fold into the mixture. Gently stir in the chopped white chocolate and the berries. Spoon into the prepared tin and bake on shelf 2 for 30-40 minutes until the top of the brownies are golden but the centre is still moist.
- Allow to cool in the tin for 10 minutes, then cut into squares and serve while warm with ice cream. Or, you can leave to cool in the tin completely and cut into 16 squares.
Cook’s tip: Technically, these are ‘blondies’ rather than ‘brownies’ – if you want to make yours a traditional brownie, substitute 30g (1oz) good quality cocoa powder for 30g (1oz) flour. You could also use milk or dark chocolate if you are not a fan of white chocolate. These will keep in an airtight container for up to 1 week.