Preparation Time : 20 minutes
Cooking Time : 20 minutes + one hour in fridge to form up in the refrigerator .
Serving : 4 members
Description
The first time I got to know about blondies were on the telly watching chef Gordon Ramsay rustle up a blondies saying brownies are every where so let’s make blondies instead . I was awe stuck with his idea and loved the sneak peak of red coloured raspberries in between each blondie he baked , fair and square . The following week I came across a similar recipe in good food magazine . Usually I like to tweak recipes according to my comfort zone but when it comes to desserts and cakes , I make sure to follow the recipe religiously to the core as you need to be precise when baking .A slight change of measurements or ingredients will collapse the entire dish . Now the problem is I just can’t remember to whom this recipe belongs to . So it’s either Gordon Ramsay’s or good food magazines . I didn’t have raspberries in hand so used strawberry preserve instead . These blondies were gooey in the middle , melt in the mouth with a cracked crust that gives way to a fudgy slab of indulgences . The strawberry marble effect hight lighting it as a few notches higher than the regular that’s perfect for a high tea party . Trendy and delicious too which packs in quite a few calories , but all of us can do with an occasional treat , can’t we ???
Ingredients
Ingredients | Quantity |
|---|---|
| strawberries | 60 grams |
| caster sugar | 1/2 cup |
| unsalted butter, chopped | 150 grams |
| white chocolate | 250 grams chopped ( I used morde brand ) |
| eggs | 3 |
| plain flour | 1 2/3 cups ( 250 grams ) |
| baking powder | 1 teaspoon |
Method
- Preheat the oven to 180 degree Celsius . Grease and line a 20cm x 30cm pan with baking paper.
- Combine strawberries , 2 teaspoons sugar and 1 tablespoon water in a saucepan over low heat, stirring to dissolve the sugar. Transfer to a mini food processor or blender and whiz until a puree. Set aside.
- Place butter and 200 grams white chocolate in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Cool.
- Whisk eggs and remaining sugar until combined. Sift in flour and baking powder and stir to combine. Stir in the chocolate mixture and remaining 50 grams white chocolate until combined. Spoon into the pan.
- Drizzle over the strawberries puree, using a skewer to lightly swirl it into the surface. Bake for 20 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Cool completely in the pan.
- Cut into squares and refrigerate for 1 hour to firm up before serving.
Notes
- Can be stored in air tight containers in room temperature for 3-4 days .
- Feel free to use berries of the season .
