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.