Blondies, I found out after much pondering, are the opposite of brownies. So if you've had enough of chocolate brownies, but still need a chocolate sweet fix then you must try these. I have been experimenting with these blondies to include hazelnuts into the recipe. I first baked them with whole hazelnuts and just white chocolate, it was delicious but I felt the nuts were too big. My next experiment was to use a whole block of hazelnut milk chocolate, as the nuts were already roasted and crushed to perfection, surrounded by milk chocolate which made it even better. So here is the recipe from my latest experiment which I think is rather yummy. You can substitute raspberries for the blueberries and just use white chocolate, and for a little added extra add a handful of roasted chopped macadamias.
White Chocolate Blueberry Blondies
125g butter, chopped
180g white eating chocolate, chopped
180g block of hazelnut chocolate, chopped
3/4 cup (165g) sugar
2 eggs beaten lightly
1 1/4 cup (110g) plain flour
1 teasp baking powder
150g fresh or frozen blueberries
Combine butter and two-thirds of the white chocolate in a medium saucepan, stir over a low heat until smooth. Cool 10 mins.
Preheat oven to 180°C/360°F. Grease a 23cm square slab cake pan, line the base and sides with baking paper.
Stir sugar and eggs into butter mixture then sifted flours, remaining chocolate and then the blue berries. Gently mix, you don't want the blueberries getting too squashed up. Spread the mixture into the prepared pan.
Bake for about 40 mins. Cool in the pan.
When cooled, slice up and dust with icing sugar.
