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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.
First published in 2015
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Ingredients
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Imperial
- 250g of white chocolate
- 250g of butter
- 150g of dried cranberries
- 100g of plain flour
- 1 tsp baking powder
- 280g of caster sugar
- 5 eggs
SAVE RECIPE
Equipment
- 30cm x 20cm x 4cm baking tray
Method
1
Roughly chop the chocolate and butter and add to a heatproof bowl
- 250g of white chocolate
- 250g of butter
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
- 5 eggs
- 150g of dried cranberries
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
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