Monday was supposed to be spent packing for five days in Barcelona with my girlfriends. Yet, I found myself in the kitchen with all the ingredients for my favourite blondies. I can just say I wanted to make snacks for everyone during the flight, right?
These blondies are rich and moist and studded with creamy white chocolate chunks. The jam swirled through them gives them a delicious fruity sweetness that cuts through the dense cakiness. The blueberries turn into little fresh, juicy parcels in the midst of it all. Sigh…
I must insist that you use really nice white chocolate in this recipe. It would just be cruel to ruin it with anything cheap and flavourless. I would recommend using Green & Black’s for baking (Oh! The velvety vanilla). After the first time I used it, there was no going back.
If you are not a white chocolate person, you could definitely leave out the white chocolate chunks and let the blueberry flavour take over. If you have any other fresh fruits and jam around – e.g. raspberries – the recipe would still be beautiful. Let me know any combinations you try!
I am proud to say that I came up with these on my own.
Blueberry and white chocolate marbled blondies
115 grams unsalted butter
150 grams good quality white chocolate, finely chopped or grated
2 medium free-range eggs
80 grams caster sugar
50 grams light brown soft sugar
1 tsp. vanilla extract (use ½ tsp if the white chocolate has high vanilla content)
125 grams plain flour
¼ tsp baking powder
Pinch of salt
50 grams good quality white chocolate, cut in to chunks
3-4 tbsp. smooth blueberry jam (you may have to heat and sieve regular blueberry jam)
100 grams of blueberries
Preheat the oven to 180°C. Grease and base line a non-stick 20.5 x 20.5 cm or 16 x 24 cm tin.
Sift the flour, baking powder and salt together into a bowl and set aside.
Melt the butter in a glass bowl over a pan of barely simmering water. Turn off the heat under the pan. Add the finely chopped white chocolate and stir until the mixture is smooth with no lumps. Be careful not to burn the chocolate, as white chocolate melts faster than milk or dark chocolate. Remove the bowl from the pan and set aside.
In a large mixing bowl, beat the sugars, eggs and vanilla using an electric hand whisk (or wooden spoon if you don’t have a hand whisk) until you have a smooth mixture. Fold in about ⅓ of the melted chocolate and butter mix. Then fold in about ⅓ of the sifted flour, baking powder and salt. Fold in ½ of the remaining chocolate mixture followed by ½ the remaining flour mixture, then repeat with the last of each mix. Gently stir in the white chocolate chunks and blueberries. Pour the batter into the prepared tin.
Melt the blueberry jam in a microwave-safe bowl for 15-30 seconds on high and then stir. Pour the jam in a steady stream on top of the batter in the tin in a large swirl. Marble the jam and batter mixture using a skewer gently dragged through the batter, poking right the way to the bottom, in a lattice pattern.
Bake for about 25-30 minutes or until the top has set and a skewer inserted into the middle comes out with no batter on it, just a couple of moist crumbs. The edges should go a nice golden brown.
Leave to cool to room temperature in the pan on top of a wire rack, then cut into squares and remove from the pan. They can store in an airtight container for up to 3 days.