Tag: brownies

White Chocolate, Raspberry & Macadamia Nut Blondies

White Chocolate, Raspberry & Macadamia Nut Blondies

white chocolate raspberry and macadamia nut blondies

I made these blondies one Sunday a while back and took them into work on the Monday, where they went down an absolute treat. They’re the perfect combination of nutty, fruity and chewy and go excellently with a morning coffee. White chocolate, raspberry and macadamia nut blondies – they are what it says on the tin! But lets go into the detail.

White chocolate and raspberry as everyone knows is a match made in heaven. But to keep the blondies from going cakey with the moisture of fresh raspberries I used the freeze-dried version instead. They give such an intense flavour and mean you can store the blondies much longer…though they may not last that long! The sweet white chocolate drizzle cuts through the tartness so well too, and makes them incredibly moreish.

white chocolate raspberry and macadamia nut blondieswhite chocolate raspberry and macadamia nut blondies

The actual blondies taste so buttery and chewy, like a slightly lighter cousin of the fudgy brownie we all know and love. I use a combination of light brown sugar and regular caster which adds a really lovely caramelly flavour. The macadamia nuts add a slight crunch giving a really interesting texture from the soft blondie base and creamy white chocolate chunks.

I’m all about the convenience baking when it comes to treats like these and these blondies can be whipped up so quickly! They only need 25 minutes in the oven till they’re nicely golden too. As ever though, the hardest part is waiting for them to cool before you can tuck in!

white chocolate raspberry and macadamia nut blondieswhite chocolate raspberry and macadamia nut blondies

I’m a big blondie fan and these are definitely one of my favourite flavour combinations I’ve ever tried. The recipe makes 16 small squares, or 8 large pieces if you’re feeling gluttonous! Though if raspberry & macadamia nuts aren’t your thing, try my white chocolate and pistachio blondies here instead!

Now its getting a bit colder and the darker nights are drawing in, these kinds of treats are perfect with your afternoon hot drink. Your choice whether its a tea, coffee or hot toddy…I won’t tell!

White Chocolate, Raspberry & Macadamia Nut Blondies

Yield: 16 small squares

White Chocolate, Raspberry & Macadamia Nut Blondies

Ingredients

    Blondies
  • 125g plain flour
  • 1/2tsp baking powder
  • 1/8tsp bicarbonate of soda
  • 1/4tsp salt
  • 75g unsalted butter, melted
  • 150g light brown sugar
  • 50g caster sugar
  • 1 egg
  • 2tsp vanilla extract
  • 135g white chocolate chunks
  • 65g macadamia nuts, roughly chopped
  • 3/4 of 7g freeze dried raspberries pack
    Topping
  • 60g white chocolate
  • 20g macadamia nuts, roughly chopped
  • 1/4 of 7g freeze dried raspberries pack

Instructions

  • Preheat the oven to 175C and line a 8x8in baking tin with baking paper on all sides.
  • In a medium bowl whisk the flour, baking powder, bicarb and salt together, then set aside.
  • In a large bowl whisk together the melted butter, brown sugar and caster sugar. Once combined, add the egg and vanilla extract whisking vigorously. Slowly add the flour mixture into the wet ingredients, stirring with a silicone spatula or wooden spoon, being careful not to overmix. Then fold in the chocolate chunks, macadamia nuts and 3/4 of the freeze dried raspberries. The batter will be thick.
  • Pour the batter into the prepared baking tin and bake for 25 minutes or until lightly golden brown on top. Allow the blondies to cool completely in the tin on a wire rack.
  • For the topping, melt the white chocolate over a bain-marie or in the microwave stirring at 30second intervals. Drizzle over the cooled blondies and scatter the remaining macadamia nuts and freeze dried raspberries over the chocolate.
  • Once the chocolate has set, cut into squares and serve.
  • Notes

    Will last for up to one week in an airtight container.

    http://bakingwithaimee.com/2017/09/10/white-chocolate-raspberry-macadamia-nut-blondies/

    White Chocolate and Pistachio Blondies

    White Chocolate and Pistachio Blondies

    white chocolate and pistachio blondieswhite chocolate and pistachio blondies

    I’m a huge brownie fan, my absolute favourite being the Fudgepacker from Konditor & Cook – its incredible!! But sometimes a Blondie, just hits the spot. I feel like a Blondie lends itself to a whole world of different flavours, and these white chocolate and pistachio blondies are my new favourite.

    white chocolate and pistachio blondies

    I LOVE pistachios. If there’s pistachio ice cream on offer, I’m sold. And if you ever go to Borough Market in London Bridge you HAVE to go to the Comptoir Gourmand stall and try their pistachio financier. Its an absolute delight, and the bright green pistachios give it such a brilliant colour.

    I knew I wanted to include pistachio in the blondies and white chocolate seemed like the perfect companion. I’ve packed alottttt of pistachios in these, but the chocolate chips and drizzle give just the right amount of sweetness to cut through.

    I like my brownies on the chewy fudgy side rather than cakey, and these are the chewiest I’ve ever made I’m sure! I think the insane amount of pistachios I packed in helped! Do you like the middle more than the edges?? I’m usually a middle kinda girl, but on these I loved the chewy edges. One thing I do need to work on though is getting the whole pan level, for some reason my blondies always rise way bigger at the edges. Anyone else have this problem??

    white chocolate and pistachio blondies

    So are you a brownie or blondie fan? I think after this you might be a blondie convert! Or at least a white chocolate and pistachio blondies convert 😉

    White Chocolate and Pistachio Blondies

    Yield: 16 Large Blondies, or 24 Medium Blondies

    White Chocolate and Pistachio Blondies

    Ingredients

    • 250g plain flour
    • 1tsp baking powder
    • 1/4tsp bicarbonate of soda
    • 1/2tsp salt
    • 150g unsalted butter, melted
    • 150g light muscovado sugar
    • 150g light brown sugar
    • 100g caster sugar
    • 2 eggs
    • 2tsp vanilla extract
    • 270g white chocolate chips, plus 50g for the drizzle
    • 130g pistachios, plus 15g more for decoration

    Instructions

  • Preheat the oven to 175C and line the bottom and sides of a 9x9in baking tin with baking paper leaving an overhang on all sides.
  • In a medium bowl whisk the flour, baking powder, bicarb and salt together then set aside.
  • In a large bowl whisk together the melted butter, brown sugars and caster sugar. Add the eggs and vanilla extract, whisking until fully combined. Add the flour mixture into the wet ingredients, stirring until just combined. The batter will be pretty thick, but don't overmix. Chop the pistachios lightly, so they aren't all whole. Then fold in most of the chocolate chips and pistachios into the mixture, leaving just 1 tablespoon of each behind.
  • Pour the batter into the prepared baking tin, then sprinkle with the reserved chocolate chips and pistachios. Bake for 35 minutes or until light golden brown on top, covering with foil for the last 15 minutes to prevent the pistachios on top from burning. Allow the blondies to cool completely in the tin on a wire rack.
  • Melt the 50g white chocolate over a bain-marie, and set aside to cool slightly. Meanwhile, chop the 15g pistachios into a fine crumb and sprinkle over the completely cooled blondies. Then pour the white chocolate into a piping bag, and with the tip cut off drizzle over the blondies. Finally, slice into rectangles.
  • http://bakingwithaimee.com/2016/09/11/white-chocolate-and-pistachio-blondies/

    Salted Caramel Brownies

    Salted Caramel Brownies

    Salted Caramel Brownies

    Salted Caramel BrowniesSalted Caramel BrowniesSalted Caramel Brownies

    Salted Caramel Brownies

    Chocolate? Check. Caramel? Check. Salted Caramel? CHECK.

    Is that enough to tempt you to make these Salted Caramel Brownies?? Thought so!

    Salted Caramel is pretty old hand now, but that doesn’t seem to stop it being one of the most pinned/googled/requested additions to cakes, brownies, cookies – you name it! And I’m definitely not gonna stop eating it anytime soon thats for sure!

    These brownies are super smooth and although theres a load of chocolate they don’t taste too rich at all – meaning you can eat at least three slices before feeling ill… not that I did that…

    The salted caramel sauce is totally the star in these brownies, which I absolutely did not eat from the spoon. Its really easy to make and only has 4 ingredients. Though I will give you one tip! Put the sugar on a medium-high heat, watching it constantly, until its fully dissolved and then slowly pour the cream in. Slow and steady wins the race here!

    One thing I would say, is make sure you have a reason for baking these otherwise you’ll have 24 brownies calling out for you to eat them!!

    On with the recipe!

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