Redcurrant and white chocolate blondies
Chunks of creamy white chocolate and tangy redcurrants, creating a burst of flavour in every bite of these delicious redcurrant and white chocolate Blondies
Servings: 16
Equipment
- 23 cm square cake tin
- baking parchment or grease proof paper
- medium heat proof bowl
- saucepan
- balloon whisk or wooden spoon
- spatula
Ingredients
- 150 g butter (5oz) cut into squares
- 150 g white chocolate (5oz) broken into pieces
- 200 g golden caster sugar (7oz)
- 1 teaspoon vanilla extract
- 3 medium eggs
- 75 g white chocolate chunks (3oz)
- 100 g redcurrants (5oz)
- 175 g plain flour (6oz)
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Light grease and line 23cm (9in) square cake tin with baking parchment.
- Place 150g (5oz) butter cut into cubes in a bowl with 150g (5oz) white chcolate broken into pieces. Place over saucepan of hot water and heat gently untilthe butter and chcolate melt and combine.
- Remove the bowl from the pan and allow to cool.
- Beat in 200g (7oz) caster sugar, 1 teaspoon vanilla extract. Then add 3 eggs and beat to combine.
- Stir in 150g (5oz)redcurrants and 75g (3oz) white chocolate chunks.
- Sift in 175g (6oz) flour and 1 teaspoon baking powder into the bowl in and stur until until just combined.
- Pour into the prepared cake tin and bake for 25-30 minutes until risen and golden. Allow to cool completely in the tin before cutting into squares to serve.
Notes
Cooks Tips
- Melt the butter and chocolate over a very low heat to prevent the chocolate from overheating
- The mixture may separate and look curdled before the flour is added. Don't worry if this happens. It will still turn out great
- The ingredients just need to be mixed sufficiently to combine. Over beating will make the bloodied dense and tough.
- Use fresh or frozen redcurrants - no need to defrost first if using frozen berries.
- 3 to 4 days in an airtight container in a cool place.
- Freeze for up to 4 months.