As promised in my review of Leila Lindholm’s One More Slice, here is my version of her white chocolate blondies.
Leila frequently gives readers a basic recipe with half a dozen variations – her original blondies were white chocolate but she gave an option with raspberries instead. Since I was making these after a fruitful visit to the blackberry bushes at Walthamstow marshes, I twisted this to be blackberry and white chocolate… oh and I made them with gluten free flour too.
What’s not to love?
As well as merging two of Leila’s recipe ideas I have also shrunk the quantities given – Leila’s original blondie recipe was for three times this quantity of batter which I thought was a bit much unless you’re stocking a cake stall. The amount below will still yield a dozen generously sized blondies.
Blackberry Blondies - Gluten Free Flour Version
Equipment
- baking tin 8in square lined with baking parchment paper.
Ingredients
- 150 g butter softened
- 70 g caster sugar
- 70 g light muscovado sugar
- 1 tsp vanilla extract
- 1 lemon zested (you won't need the lemon itself)
- 2 large eggs
- 160 g gluten free flour I used Dove's Farm
- 1 tsp baking powder
- pinch salt
- 100 g white chocolate chopped into coarse chunks
- 100 g blackberries
Instructions
- Preheat the oven to 180c/Gas 4.
- Using an electric hand mixer, beat the butter and sugars until pale and fluffy. Mix in the vanilla extract and lemon zest before beating in the eggs a little at a time.
- Sift the flour, salt and baking powder into a large mixing bowl and then fold into the batter along with the chocolate chunks.
- Pour the batter into the prepared baking tin. Stud the blackberries into the batter spacing evenly.
- Bake for 20 minutes. Allow to cool before slicing into squares.
Notes
Delicious looking blondies! I really love the addition of blackberries.
Cheers,
Rosa
I’m a bit of a chocoholic but there’s something so delicious about blondies too (especially if you sneak a few white chocolate chunks in too!) – yours look wonderful. Sounds like the original recipe calls for a slightly insane quantity of batter, but when they look that good I’m sure they’d get eaten up pretty quickly if you did make the while amount!
Thank you very much… I quite agree the original quantity in the book is terrifying.
I am blown away by these Sarah. They look so, so good. I just love berries in cakes.
Aww thank you!