Recipe

Berry blondie

Dec 30, 2012 1:00pm
  • 10 mins preparation
  • 50 mins cooking
  • Makes 18 Piece
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Ingredients

Berry blondie
  • 125 gram unsalted butter, chopped
  • 300 gram white cooking chocolate, chopped
  • 3/4 cup firmly packed brown sugar
  • 2 eggs, at room temperature, lightly whisked
  • 3/4 cup plain flour
  • 1/2 cup self-raising flour
  • 200 gram frozen mixed berries

Method

Berry blondie
  • 1
    Preheat oven to 170°C (150°C fan forced). Grease and line a 26cm x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
  • 2
    Combine butter and two-thirds of the chocolate in a saucepan over low heat. Cook and stir for 5 minutes or until melted and smooth. Remove from heat. Stir in sugar, then egg; mix well. Sift flours over chocolate mixture. Stir until combined. Fold in berries and remaining chocolate.
  • 3
    Pour mixture into prepared pan; level surface. Bake for 45 minutes, covering with foil halfway through cooking if browning too quickly, or until cooked when a skewer inserted at centre comes out with crumbs attached. Cool in pan. Transfer brownie to a board. Cut into 18 pieces. Serve.

Notes

Be careful not to overheat the butter and chocolate mixture once chocolate has been added; the mixture will seize. Rotate blondie halfway through cooking to ensure it cooks and colours evenly. Add 1/2 cup coarsely chopped nuts, such as hazelnuts or macadamias.

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