With the winter creeping in, its raining berries! And I wanted it on my plate. Berries and chocolate compliment each other perfectly, be it Strawberries, Raspberries, blueberries..
This recipe,is from a Butter ad flyer, I had long saved and God knows why I never tried!!
Other than the quantity of sugar, I followed the instructions religiously. Since I'm on a fitness drive, I cut the Sugar to half cup, which tasted just fine, considering the white chocolate and ice-cream sweetness, you could cut it down too, or just go with the one cup sugar that the original recipe ingredients have called for.
Guess I was a little too occupied with my Brownies(which is in frequent demand at home) and didn't want to move on from it.
Vanilla ice cream scoop over hot brownies , topped with hot chocolate sauce is our HOT favorite! And now its got competition from its fair counterpart...The Blonde! and this blonde is more interesting with a yummy twist. Bursting with flavor from squishy blueberries, crisp almonds, soft white chocolate surprise and everything in between. Loved it warm or cold.
Just out of the oven...a flash of color, with beautiful sauces from the blueberries oozing out, delightfully squidgy inside....yumm
And just to make things even between the blondie and brownie, I couldn't resist but try my hands on decking up the warm blondie with a scoop of chocolate ice-cream, drizzled with hot white chocolate sauce. Hmm...yummmilicious.
- Unsalted butter- 1/2 cup
- White chocolate chopped- 200 g
- Sugar- 1/2 cup
- Plain flour- 1 cup
- Fresh Blueberry- 120 gms
- Almonds- 100 gms roughly chopped
- 1Preheat the oven to 190 degree C. Grease and dust your baking tin and keep aside.
- 2In a pan heat the butter on low heat until its melted and looks golden. Pour into a bowl, add half of the chopped white chocolate to hot butter immediately and stir until melted.
- 3Whisk the eggs and sugar in another bowl until thick and creamy. Sieve in the flour, add the chocolate-butter mixture and fold in until smooth.
- 4Now add the Bluebrries, remaining chopped chocolate and nuts. Mix gently.
- 5Pour the mixture in your baking tin and bake for 30-35 minutes.
- 6Your blondies are ready when a golden crust appears on top and begins to brown from sides slightly. They will be delightfully squidgy inside.
- 7Cut into 16 squares and allow to cool in the tin. Eat within two days, IF it lasts that long!