I’ve finished both of my speaking exams and have a week until my next one (Political Cinema, a cultural module that I had no choice in taking and loathe with all of my being, bleugh).
To celebrate the fact that I only have 6 more exams left and to help my house slog through theirs, I decided to make some blondies- plus I got my student loan yesterday so I’m feeling all fancy and rich for like a day!
I don’t really like brownies, I find them too rich and sickly, but blondies are absolutely perfect because they’re made with white chocolate and are a lot lighter – literally.
One of my favourite flavour combinations is white chocolate and raspberry- see my cookies that I made only the other week, very decadent and more-ish!- so I wanted to go for this with my blondies. The result was a very moist (even though I hate that word), light sponge with creamy chocolate set off by a zingy raspberry tang at the end. Absolutely gorgeous!
- 250g white chocolate, roughly chopped
- 125g plain white flour
- 115g unsalted butter
- 2 eggs
- 115g golden caster sugar
- 150g raspberries
- Pre-heat the oven to 190C.
- Melt the butter and half of the chocolate in a pan and stir until smooth, then remove from the heat.
- In a large bowl, cream the eggs and sugar together until light and creamy.
- Sieve the flour into the bowl, add the melted chocolate and butter mixture, then fold in gently until it’s all incorporated.
- Add half of the raspberries and the rest of the chopped chocolate and fold into the mixture.
- Line a square baking tin with parchment paper, then pour your batter into it. Put the remaining raspberries on top.
- Bake in the centre of the oven for around 40 minutes until the blondies are springy, golden and a knife inserted into the centre comes out clear.
- Leave to cool for around 10-15 minutes before removing from the tin (I used a spring loaded one to make the removal easier), and cut into squares.
I cut mine quite small so I got about 18-20 squares out of this mixture, and of course the chocolate and raspberry quantities can be increased if you want more of these flavours, although I wouldn’t adjust it too much as it can make one flavour a little too overpowering and might affect the bake.
Happy baking, and if you’re in the midst of exam season then keep going!