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Spiced Brown Butter, Raspberry and White Chocolate Blondie

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Spiced Brown Butter, Raspberry and White Chocolate Blondie

Name: Spiced Brown Butter, Raspberry and White Chocolate Blondie
Prep time: PTH25M
Cook time: PTH30M
Yield: 25
Ingredients: RASPBERRY LAYER; 175g fresh or frozen raspberries; 35g Chelsea White Sugar; 2 Tbsp lemon juice; BLONDIE; 160g salted butter; 40g Chelsea White Sugar; 160g Chelsea Soft Brown Sugar; 1 size 7 egg; 1 size 7 egg yolk; 1 tsp vanilla bean paste; 170g plain flour; 1 tsp ground cinnamon; 1/4 tsp baking powder; 200g white chocolate, roughly chopped

Preparation

25 mins

Bake

30 mins

Difficulty

Easy

Servings

Olivia Galletly (The Hungry Cook) brings together nutty brown butter, warming spice, tart raspberries and pockets of creamy white chocolate in one fudgy, golden blondie. Easy to make, hard to stop at one!

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Ingredients
Method

Ingredients

RASPBERRY LAYER

175g fresh or frozen raspberries
35g Chelsea White Sugar
2 Tbsp lemon juice

BLONDIE

160g salted butter
40g Chelsea White Sugar
160g Chelsea Soft Brown Sugar
1 size 7 egg
1 size 7 egg yolk
1 tsp vanilla bean paste
170g plain flour
1 tsp ground cinnamon
1/4 tsp baking powder
200g white chocolate, roughly chopped

Chelsea Products in Recipe

White Sugar

The uniform size of the...

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Soft Brown Sugar

This popular sugar is used...

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Method

Heat the oven to 175ºC regular bake and line a 20x20cm square tin with baking paper.

RASPBERRY LAYER
In a saucepan, combine the raspberries, Chelsea White Sugar and lemon juice. Cook over a medium heat for 5-8 minutes stirring regularly. Once the liquid has reduced and the ingredients have combined and become jammy, remove from the heat and set aside.

BLONDIE
In another saucepan over a medium heat, melt the butter. Continue cooking until the butter begins to foam, the aroma becomes nutty and the fat solids turn golden brown, remove from the heat immediately as the fat solids can burn quickly. Swirl the pan to cook the butter evenly. Scrape the base of the pan to lift any of the butter solids stuck to the base.

Pour the butter into a large mixing bowl and add the Chelsea White Sugar and Chelsea Soft Brown Sugar. Beat with an electric beater for 2 minutes. Then add the egg and egg yolk and beat for roughly 3-4 minutes or until the mixture becomes pale and aerated. Add the vanilla bean paste and beat again, just enough to incorporate.

Sift in the flour, cinnamon and baking powder and fold through with a large spoon.

Add the chunks of the white chocolate and mix through.

Spoon half of the blondie batter into the base of the prepared tin. Smooth it out evenly by placing a sheet of baking paper on top and rubbing it flat with the palm of your hand.

Spoon over the raspberry mixture and spread out evenly.

Top with the remaining blondie mixture. The easiest way to do this is by placing teaspoon-sized balls of the batter over the raspberry layer and then using a small spatula or spoon to press down evenly. Don’t worry if some of the raspberry mixture comes through, it’ll create a swirled effect in your finished blondie.

Bake the blondie for 27-32 minutes or until the blondie mixture is golden and dry on top. If it’s still a bit shiny from the butter, give it a few more minutes. Set aside for at least one hour to cool and harden before slicing into small squares.

Keep in an airtight container in the fridge for a week or in the pantry for 3 days.