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Prep time
20 minutes
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Cook time
30 minutes
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Serves
around 9 to 10 people
Author Notes
I was never a fan of blondies, to be honest. When I was introduced to them, back in Culinary School, I thought they were waaaay too sweet and had no complexity in flavor. So I decided to make my version, my way.
The brown butter gives it that depth and nutiness that we all know and love, the fresh blackberries provide that sour note to balance the sweetness from the white chocolate, and the vanilla justs rounds everything up so nicely. Definately one of my favorite recipes. —Laura Biscaro
Ingredients
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250 grams
(or 8.8 oz) of white chocolate, chopped
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113 grams
(or 1/2 cup) of unsalted butter
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100 grams
(or 3.5 oz) of dark brown sugar
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4
eggs
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60 grams
(or 2.1 oz) of plain flour
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2 teaspoons
of vanilla extract (can be replaced by a vanilla bean)
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1 teaspoon
of kosher salt
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100 grams
(or 3.5 oz) of fresh blackberries, roughly chopped (you could also use frozen ones or even blackberry jam)
Directions
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Preheat your oven to 180°C/350°F. Grease and line a 26x15cm (10x5in) rectangular pan with parchment paper (you could use a square pan, but the baking time might varie).
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Melt the white chocolate in the microwave or in a double boiler and set aside.
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Place the butter on a saucepan and, on medium high heat, melt it until it becomes brown and fragrant, should take about 5 to 7 minutes, mixing every once in a while. Set aside to cool.
(if you are not too comfortable with the high heat, do it on low heat, it'll just take longer ;))
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Add the eggs to the white chocolate (which should be slightly warm by now), one at a time, mixing well after each addition. Then add the brown butter, little by little, mixing very well with a whisk, don't worry if the texture looks a bit funky at this point.
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Add the brown sugar, vanilla, salt and flour and mix until very well combined (careful not to overmix). Fold in the chopped blackberries and pour the batter into your prepared pan.
If you're using the frozen ones, or the jam, it looks pretty if you swirl the blackberry juice that has defrosted into the batter.
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Bake for around 30 minutes, or until the top looks brown and a toothpick inserted in the center comes out almost clean, a few crumbs are always okay). Let it cool for a few minutes and enjoy!
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