A blondie with a difference, silky white chocolate and fruity cranberries, a delicious combination.
8 ingredients7 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
200gUnsalted butter (softened)
150gWhite chocolate (roughly chopped)
300gBillington's Unrefined Light Muscovado Sugar
3Large free range eggs
200gAllinson's Plain White Flour
PinchSalt
1 1/2 tspNielsen-Massey Vanilla Bean Paste
125gDried cranberries
Utensils
23cm x 23cm square brownie tin
Saucepan
Whisk
Metal spoon
Nutritional information per 66g serving
Energy 306cal
Fat 15g
of which Saturates 8.7g
Carbohydrates 39g
of which Sugars 27g
Protein 3.6g
Salt 0.23g
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a brownie tin, approx 23cm x 23cm with baking parchment.
Step 2
Melt the butter in a pan and cook gently for 5 minutes before setting aside to cool a little. Add half the white chocolate and stir until melted and smooth. Set aside until needed.
Step 3
Whisk together the sugar, eggs and vanilla bean paste for a few minutes, or until pale and frothy.
Step 4
Add the flour, salt and cooled chocolate butter and fold in with a metal spoon until combined.
Step 5
Add half of the remaining chocolate and 75g cranberries, and fold again until evenly distributed.
Step 6
Pour the mixture into the prepared tin, then scatter the top with the remaining chocolate and cranberries.
Step 7
Bake for 40-45 minutes or until a dark golden crust is formed. Cool completely in the tin on a wire rack, then cut into 16 equal squares.
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