It’s July! A busy month for me full of birthdays including mine. So to kick off this month I thought I would start with the indulgent recipe from my GBBO calendar, white chocolate butterscotch blondies.
Quick and easy to make, this recipe had only one tricky aspect which was evenly spreading the mixture into the tin as it kept sticking to the spoons. That aside, it was a great recipe and as they are best eaten on the day, they’re good for parties or as a treat to take into the office. The taste was indulgent. Gooey and chocolatey with a fresh hit of raspberries. My only amend for next time would be that that instead of using broken up white chocolate, I would use white chocolate chips.
If you would like to give these blondies a go, then the recipe is below and if you have any other recipes you think I might like, please let me know in the comments. Happy Baking!
White Chocolate Butterscotch Blondies, GBBO Calendar July Recipe
115g unsalted butter
115g dark brown muscovado sugar
1 medium egg
½ teaspoon of vanilla extract
150g plain flour
2 good pinches of salt
½ teaspoon of bicarbonate soda
100g good-quality white chocolate, broken up
100g fresh raspberries
Preheat the oven to 180°C and line the 20cm square tin with greaseproof paper
Put the butter in a medium pan and over a low heat, melt the butter
Turn up the heat and let the butter bubble until it is golden with darker speckles (don’t stand too close as the butter may spit)
Remove from the heat and add the sugar, stir with a wooden spoon until it is thoroughly mixed in and lump-free (the mixture will look a bit of a mess at this stage, but don’t worry!)
Leave to cool for 5 minutes
Meanwhile, break the egg into a small bowl or cup, add the vanilla extract and beat with a fork until combined
Add the egg to the butter mixture and stir well with the wooden spoon
Sift in the flour, salt and bicarbonate of soda and mix in
Finally add the broken-up white chocolate to the pan and mix well
Transfer the mixture to the prepared tin and spread evenly, making sure the corners are evenly filled
Top with raspberries, setting them pointed end up on top of the mixture
Bake in the oven for about 25 minutes until a skewer inserted into the blondie cake comes out clean (the centre will still be soft but the mixture will continue cooking for a few minutes after it comes out of the oven)
Set the tin on a wire rack, once cool transfer the cake out of the tin and onto the wire rack
Once completely cold, cut into squares and serve (best eaten the same day or the next day)
This month I’ve linked up with Treat Petite. Thanks to The Baking Explorer for hosting!