White Chocolate and Blackcurrant Blondies

It’s been a while since I made anything really indulgent and full of butter. Sometimes you just need to make something you know is ‘bad’ for you although I think anything you make yourself can never be bad and will certainly be better (for you and in taste) than something you can buy. These white chocolate chip and blackcurrant blondies are sumptuous enough to keep the crave away but the added blackcurrants add some acidity and freshness. And fruit, which we all know is good for you.
White Chocolate and Blackcurrant Blondies - All That I'm Eating (1 of 3)
You will need:
200g caster sugar
3 eggs
200g butter, melted
150g plain flour
1/2 tsp baking powder
200g white chocolate buttons or chips
100g blackcurrants, tops and tails removed
1 tsp vanilla extract
White Chocolate and Blackcurrant Blondies - All That I'm Eating (3 of 3)

Preheat an oven to 180C and grease a 20cm square baking tin.
Beat the sugar, eggs and vanilla extract together until fluffy then beat in the melted butter.
Sieve the flour and baking powder together then fold this into the egg mixture.
Gently fold in the chocolate buttons and blackcurrants and bake for 30-35 minutes.

White Chocolate and Blackcurrant Blondies - All That I'm Eating (2 of 3)

As it has been so warm recently it did feel a bit odd baking and eating these in the sunshine but they were so good. The soft, squidgy, cakey blondie mix I was really pleased with. The added white chocolate chips, some of which got caramelised in the oven, gave some texture and were a real treat. I loved using the blackcurrants in this as they gave such a distinctive flavour and wonderful colour. Next time you get your cake craving I very much recommend you try these.

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