So these blondies might just be one of the best desserts you ever make. They are certainly one of my absolute favourite recipes (ever), so if my word means anything to you, please do try them! And if it doesn’t, you should try and make them just to prove me wrong. Though in all fairness, saying they’re not the best would simply be lying to yourself. And we do not endorce self-deception here at GreenWolff. What? You say I’m decieving myself when I say GreenWolff is the greatest food blog there is? Can’t hear you, next.
If you didn’t already know, white chocolate and raspberries are a match made in heaven, and these fudgy, heavenly little things have the perfect balance between sweet, silky smooth white chocolate, buttery blondies and fresh, tart raspberries. If you make just one dessert in your lifetime, please, let it be this one. And now I’m out of grande descriptions that do this recipe justice, so let’s get to it! Oh, and btw, this is not a healthy recipe, it is 100% pleasure and happiness and you owe it to yourself to experience the magical wonders of these blondies. The recipe is originally not vegan, but I’ve included options for veganizing which I have tried with great success.
Ingredients:
200g white chocolate (dairy free for vegan – when making it vegan, I use iChoc bc it’s the only kind there is in Norway, but it doesn’t have that much flavour, so if you have access to another brand of dairy free white chocolate, try that instead)
100g solid butter or solid vegan butter (if not vegan, I’d recommend using proper butter/NO: meierismør, because it makes the whole thing taste that much better)
150g refined, white sugar or 130 if you like your desserts a little less sweet – don’t try to healthify this recipe by using coconut sugar or maple syrup or any of that crap – it’ll either ruin the consistency or steal the flavour from the easily anonymous white chocolate
2 medium organic eggs or 1 tbsp chia seeds mixed with 3 tbsp plant based milk of choice
a sprinkle of salt
1/2 tsp vanilla extract (omit if you don’t have it, doesn’t matter too much)
120g refined, glutenous, plain white flour (I have subbed half with fine spelt flour, and it worked just fine, though it took longer time to cook)
125g fresh raspberries, washed and patted dry.
Method:
- Turn the oven to 165/170 degrees Celcius (330F). Melt the white chocolate and butter in a bowl over hot water bain-marie style. Be careful to keep the heat low while melting and take the bowl on and off to ensure the bottom doesn’t get too hot. White chocolate can’t handle sh*t and is easily ruined. Trust me, I’ve messed this recipe up several times, and having to throw out gross, crystalized sugar, butter and 200 grams of white chocolate, I do not wish even upon my worst enemy. So please, just don’t leave it too long and don’t let it get too hot. Try not to stir too much while melting – the white chocolate likes to be left alone that way.
- Once completely melted, remove the bowl from heat and add the sugar. Mix well, and then combine with the eggs/chia egg, salt and vanilla extract. Add the flour, a little at the time to avoid lumps and mix well. Pour the mixture into a square baking tin (20x20cm). Spread the raspberries across the surface of the mixture and push them into the batter until level with the rest of the surface. Put in the middle of the oven and cook for about 30 minutes. You might want to check at 25, but you might also need to cook it a little past 30. Remember that this cake needs at least 30 minutes to firm up after you take it out of the oven, so don’t expect it to look completely ready when you take it out. So yeah, take it out, let it cool in the tin for about 10 minutes before transferring it to a cooling rack for another 20-30 minutes. Please, trust me on this one, you do want to wait until it’s rested. Because otherwise you’ll have to eat it with a spoon – it’s that messy when hot.
Serve this amazing dessert to your friends at a dinner party, bring it to someone’s birthday or a potluck to impress the (pardon my French) out of everyone and enjoy! If these blondies can’t buy you friends or love, I don’t know what will. Oh, and they taste wonderful (perhaps even better) day two or three! They also freeze just fine. I hope you love this recipe as much as I do and that it can bring you some joy and hope in these trying times. I’ve definitely found that baking and sharing delicious stuff with others makes me (and others) very happy. Big virtual hug to you all, Alex<3
