White forest blondies

Name: White forest blondies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16
Ingredients: 175 g Essential Unsalted Butter, cubed, plus extra for greasing; 175 g Belgian white chocolate, finely chopped; 125 g caster sugar; 75 g light muscovado sugar; 3 British Blacktail Free Range Medium Eggs; 1 tsp vanilla extract; 125 g Essential Plain Flour; 75 g ground almonds; ½ tsp baking powder; 75 g Cooks' Ingredients White Chocolate Chips; 100 g dried cherries; 50 g flaked almonds

These chewy blondies are rich and flavourful with white chocolate, muscovado and browned butter, the tangy cherries popping with colour and flavour in every bite. Definitely no pale imitation of a chocolate brownie!

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Vegetarian

Serves16
CourseSnack
Prepare15 mins
Cook35 mins
Total time50 mins
PlusPreparation time 15 minutes + cooling

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Ingredients

175g Essential Unsalted Butter, cubed, plus extra for greasing
175g Belgian white chocolate, finely chopped
125g caster sugar
75g light muscovado sugar
3 British Blacktail Free Range Medium Eggs
1 tsp vanilla extract
125g Essential Plain Flour
75g ground almonds
½ tsp baking powder
75g Cooks' Ingredients White Chocolate Chips
100g dried cherries
50g flaked almonds

To decorate

75g Belgian white chocolate, melted
2 tsp Cooks’ Ingredients Dried Raspberries, crushed (or use raspberry powder)

Method

Preheat the oven to 180ºC, gas mark 4. Grease and line a 20x30cm baking tin (about 4cm deep) with baking parchment, leaving a slight overhang at the top to help remove the cooked blondies from the tin.
Brown the butter by melting it in a saucepan over a medium heat for 5 minutes, or until it turns a nut brown colour and smells toasted and nutty. Place the white chocolate into a bowl, then strain the hot browned butter through a sieve over the top of it. Stir occasionally, until the chocolate has melted and the mixture is thoroughly combined.
Whisk the sugars with the eggs in a freestanding mixer for about 5 minutes (or use an electric hand mixer), until pale, thick and light and the mixture holds a ribbon trail. Add the vanilla extract and mix again.
Scoop the white chocolate mixture into the bowl and mix briefly to just combine. Sift the plain flour, ground almonds, baking powder and a pinch of salt over the top, then mix in gently, until thoroughly combined. Fold in the chocolate chips and cherries.
Spoon the mixture into the prepared tin, spread level, scatter with the flaked almonds and bake for 30 minutes, until golden and set with a thin crust. Remove from the oven and leave to cool completely in the tin.
Remove the blondies from the tin but don’t remove the baking parchment. To decorate, drizzle the melted white chocolate over the top of the blondies, leave to set at room temperature for 10 minutes, then sprinkle with the crushed freeze-dried raspberries or powder. Cut into 16 squares to serve.