There are few treats more tempting that a perfect, gooey brownie. Blondies are based on the same indulgent science as brownies but, made as they are without cocoa or dark chocolate, are a lighter alternative for warm summer days.
My recipe uses muscovado sugar in place of conventional caster, which makes for a deep, caramel flavour which marries perfectly with tart summer berries. Raspberries, which tend to ripen in juicy gluts, are delicious when baked into this golden batter. You could also use blackberries, bilberries, loganberries or josterberries if you have them available too.
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300g muscovado sugar
175g unsalted butter
1 tbsp vanilla bean paste
1/2 tsp salt
200g plain flour
100g white chocolate
Preheat your oven to 170C, and lining a 8×16 inch baking tin with parchment.
Measure the butter, sugar and vanilla into a small pan, and gently melt together over a gentle heat. Remove from the heat as soon as the butter has melted, and leave to cool for ten minutes or so.
Beat in the egg and salt, the sieve in the flour and mix to combine. Chop up your chocolate (into chunks, not shavings) and mix with the raspberries through the batter. Pour into your prepared tin, level, then bake in the oven for 25 minutes or until cooked. The blondies are done when the top has formed a cooked surface, but the mixture still wobbles slightly when shaken.
Cool in the tin on a wire rack, then carefully lift out using the paper. Once completely cooled, slice up and dive in.
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