I just learnt that “white chocolate brownies” were called “blondis” and i was soo tickled! If you think about it it makes a lot of sense! a brownie is brown (made of chocolate) and a blondi is white (made of white chocolate)!! Now why didnt i realise or think about this before. This recipe has been given to me by my dear freind in valencia Victoria Martinez and she got it from a spanish blog http://www.sweetmama.es
I wasnt too happy with the result because of the quality of white chocolate i used. For best results try and use Nestles cooking white chocolate if you can find it and if not just use the white chocolate available. I will give you the original recipe quantity and then tell you what i would prefer putting.
If you want an “eggless” version just make one of my eggless cakes and add some melted white chocolate instead of the oil or butter!!! It should work !!
180 grams of white chocolate, preferably Nestles cooking white chocolate
100 grams of butter (or a little less) salted
150 grams of powdered sugar, i used my amazing bullet
2 lovely freshly laid farm eggs
95 grams of white flour, sifted (maida), i would use about 120 grams
150 grams of frozen or fresh raspberries, id use a bit less
pinch of salt
Heat the oven to 180 degress
Put the butter and the white chocolate in a microwavable bowl and melt in the microwave slowly without burning… put it in for about 30 seconds.. remove stir..and repeat till the white chocolate has melted with the butter beautifully and smells heavenly!!
Add one egg and mix well, you might feel the mixture is curdling. Dont panic, just mix and mix well. When well mixed add the second egg and mix.
Add the sugar and mix. Add the flour , and salt and mix.
Add half the raspberries and mix.
Butter and flour a silicone square baking dish and pour the lovely batter into it. Top with remaining raspberries and bake for about 30-40 minutes till its done and a toothpick inserted comes out clean.
Cool thoroughly and cut and eat!!
TIPS: Mine turned out a bit too soft and too brown on the top…i think its to do with the quality of chocolate and excessive butter. I just let it cool and refrigerated it and it was ok…a bit soft…more like a pudding than a blondi I think using 120 grams of white flour is a better idea… If you do make this do let all of us know ok????
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