After much debate with my children this morning we made a group decision – this week’s lunchbox treat would be a Blondie. Not something I have tried baking before, but my girls assure me they have eaten plenty of them (when and how they found the time and opportunity to do that escapes me). Now I love Deborah Harry, Parallel Lines is one of my all time favourite albums (not to mention album cover!) but the idea of the kind of Blondie you eat just doesn’t inspire me. Where’s the chocolate? White chocolate is just sweet fat… I need a minimum of 70% cocoa solids at all times, well – nearly all times.
I took The Hummingbird Bakery’s Blondie recipe, and added some frozen raspberries, and I have to say the result was pretty damn good! And prettily, perfectly pink…
So please try:
150gm good quality white chocolate
125gm butter 150 gm caster sugar
1 1/2 tsp vanilla extract
200 gm plain flour
A pinch of salt
120 gm pecan nuts, chopped
120gm raspberries (frozen worked fine, but fresh would be great too)
Preheat oven to 170c. Melt chocolate and butter in a bowl over a pot of simmering water (don’t let the bottom of the bowl touch the water). Leave until smooth, then remove from the heat.
Add the sugar and stir until incorporated. The mixture starts to look a bit split, but don’t fear, it’ll all come together soon enough. Add the eggs and vanilla stirring briskly so the eggs don’t scramble if the mixture is still hot. Add the flour and salt, and fold into the wet ingredients until smooth.
Finally add the nuts and stir through then pour the mixture into a 33cm x 23cm baking tray lined with baking paper and sprayed lightly with oil. Gently spread the mix out, then sprinkle the raspberries evenly over the top and lightly press into the mix. Bake for approximately 30-35 minutes until the top is lightly browned. Leave to cool in the tray, then turn out and cut into squares once the slice is completely cool.