Lemon, Raspberry & White Chocolate Blondies
I am a really big fan of this flavour combination. I just love the way the sharpness of the lemon zest and lemon curd cuts through the sweetness of the white chocolate to make a delicious summer blondie. White chocolate, lemon, raspberries appear in a lot of my recipes which is funny because I am not actually a white chocolate fan !
Ingredients
200g white chocolate
175g unsalted butter
200g caster sugar
2 medium eggs
1 egg yolk
280g plain flour
20g cornflour
20g golden syrup
Zest of 1 lemon
8g freeze dried raspberries
40g lemon curd
40g raspberry jam
Method
1. Preheat the oven to 180 degrees Celsius
2. Line a 20×20 cm ( 8×8 inch) square baking tin with parchment paper
3. Carefully melt the butter in the microwave until it is just melted and do not burn it or allow it to start spitting.
4. Add the chopped up white chocolate into the warm butter and just let it sit in it without stirring.
5. After a couple of minutes the chocolate will have started to melt so stir gently.
6. To complete the melting process, place the butter and chocolate mix back in the microwave at 20 second intervals on a medium heat. Stir after every 20 seconds to avoid the mixture splitting.
Continue until the mixture is smooth but avoid over heating or burning the chocolate.
7. Once melted, add in the caster sugar and stir until combined.
8. Now add the beaten eggs and extra egg yolk and golden syrup to the mixture and stir again until well combined.
9. Carefully fold in the cornflour, flour and dried raspberries using a spatula or wooden spoon.
10. Once well mixed, pour the mixture into the prepared tin.
11. Using approximately a tablespoon of each, add alternate spoonfuls of lemon curd and jam on top of the blondie mix.
12. Using a knife blade or wooden skewer, just gently swirl it through the curd and jam to distribute and create swirls.
13. Bake in the oven for 25-30 minutes and remove when the blondie still has a slight wobble.
14. Allow the blondie to cool completely in the tray and then, still in the tray, place it in the fridge for at least 4 hours or overnight before cutting and eating.
Notes
This blondie is best made the day before and refrigerated overnight before serving. This allows it to set completely and for the flavours to develop. You will also achieve cleaner cuts.
I would suggest it is best being stored in the fridge, especially if made in the summer, as it does have a soft, squidgy texture.
Do take care when melting the white chocolate as it burns very easily. I find warming the butter first and letting the chopped up chocolate just sit in it for a while works. This is years of burning or having mixtures split but this method does work. Then continue the melting process but in short 20 second bursts, stirring and checking each time. Under melted is much easier to rectify than burnt !