I have a mild obsession with cookbooks. I have a stack on my bedside table to read before I go to sleep, which is teetering to the point of being ridiculous. I have a (large) bookshelf in my room specifically to house my collection. Even though I rarely follow recipes, but use them as a jumping off point – to give me inspiration and ideas.
This recipe (slightly adapted) is from a recent acquisition called Tea with Bea. It’s a beautiful book, full of gorgeous photographs of every recipe -I usually don’t make a recipe unless provided with an accompanying picture.
Being a massive fan of brownies, but having never made their white chocolate cousin before, I thought I’d give it a shot. Bea says that it will convert people who don’t like white chocolate (I’m dubious as to whether such a person exists), and affirm the beliefs of those that do. My small contribution to the recipe was to add raspberries, whose sharp tang complements the intensely sweet gooey centre.
This recipe involves quite a lot of waiting around – cooling and refridgerating the blondies so they will set enough to be cut into squares. But the result is well worth it, as they are incredible.
480g good quality white chocolate, such as Green & Blacks, chopped into small chunks
320g unsalted butter
250g caster sugar
1 tsp vanilla extract
250g plain flour
A pinch of salt
A small punnet of fresh rasberries (about 150g)
Makes approx. 12 squares
You will need a brownie tin/ small roasting tin, measuring 30 by 20cm by 5cm or thereabouts.
Preheat the oven to 170°C. Put the chocolate in a heatproof bowl. Put the butter in a saucepan and bring to the boil. Immediately pour the melted butter over the chocolate and stir with a wooden spoon until the chocolate has melted. Put the eggs, sugar and vanilla in a large mixing bowl. Pour in the warm chocolate mixture and stir. Add the flour and salt and mix until just combined. Transfer the mixture to the prepared brownie pan. Crush the raspberries lightly with a fork, leaving some whole, and swirl into the top of the mixture. Bake for about 30 minutes, until golden brown on top but still gooey in the centre. Remove from the oven and leave to cool for 1 hour, then refridgerate for 2 hours. Remove from the pan, peel off the baking paper and cut into squares.