Have you ever tried blondies? They’re like brownies but use white chocolate instead! This combination with blueberries from Neff is delicious, especially when they’re served warm with ice cream.
- 85g unsalted butter, softened plus extra for greasing
- 300g white chocolate
- 125g golden caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- 140g plain flour
- 140g fresh blueberries or raspberries
- Preheat the oven to conventional heat 180°C and grease and line a 20cm square cake tin with butter and baking parchment.
- Melt 180g of the white chocolate in a bowl over a pan of gently simmering water (don’t let the bowl touch the water) or in a bowl in the microwave. Set aside to cool slightly.
- Sift over the flour and fold in. Gently stir in the chopped white chocolate and the berries. Spoon into the prepared tin and bake on shelf 2 for 30-40 minutes until the top of the brownie is golden but the centre is still moist.
- Allow to cool in the tin for 10 minutes, then cut into squares and serve while warm with ice cream, or leave to cool in the tin completely and cut into 16 squares. These will keep in an airtight container for up to a week.
Tip: Technically, these are blondies rather than brownies – if you want to make yours a traditional brownie, substitute 30g good quality cocoa powder for 30g of flour. You could also use milk or dark chocolate if you’re not a fan of white chocolate.