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Cranberry Blondies

by Adam Byatt
  1. Cranberry blondies
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Pale and interesting, a blondie is the white chocolate sister to a traditional brownie and is equally suited to anyone of the sweet-toothed persuasion. Adam Byatt's white chocolate brownie recipe is studded with crimson cranberries, which balance the sugary white chocolate with a slight tartness. For the ultimate Christmas flourish, decorate the baked blondies with edible silver balls and a dusting of snowy icing sugar.

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Ingredients

Metric

Imperial

SAVE RECIPE

Equipment

  • 30cm x 20cm x 4cm baking tray

Method

1
Roughly chop the chocolate and butter and add to a heatproof bowl
2
Line a baking tray with parchment paper. Preheat the oven to 200°C/gas mark 6
3
Slowly melt the chocolate and butter in the bowl over a pan of gently simmering water, making sure the mixture does not burn
4
Meanwhile, sift the flour and baking powder into a separate bowl and mix in the sugar
  • 100g of plain flour
  • 1 tsp baking powder
  • 280g of caster sugar
5
Remove the bowl of melted chocolate and butter from the pan. Stir well using a spatula, then pour into the bowl of dry ingredients. Continue stirring until the mix is smooth and shiny with no lumps
6
In a separate bowl, lightly whisk the eggs then add to the chocolate mixture along with the cranberries, mix well until combined
7
Pour the mixture into the lined tray and bake for 20-25 minutes. The edges will be set but the centre should still be slightly soft
8
Remove the blondie from the oven and allow to cool in the tray for an hour or so before cutting into 25 rectangles and serving
First published in 2015
Adam Byatt

Adam Byatt is an accomplished Michelin-starred chef with a passion for British food. Having started his career aged sixteen, he has earned a reputation for honest, seasonal cooking that showcases the very best local produce. He is best known for his Michelin-starred restaurant Trinity in Clapham, alongside a growing portfolio of London restaurants, including his latest opening, Rosina in Wandsworth.

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