Wednesday, March 6, 2013

Blondies or White Chocolate Brownies

Another Gordon Ramsay recipe! 
I do not really have a sweet tooth but I have always been slightly partial to chocolate. Normally I go for the darkest chocolate possible, but when Ramsay mentioned "add some acidity and stickiness with dried cranberries,"I was HOOKED. So I had to try these out. These turned out very nicely, even though I hardly ever make cake/desserts/sweet dishes. I just had to leave them in the oven for a slightly longer time than was specified, because it was much runnier than it should have been. 


What do you need?

- 230g of butter, plus extra for greasing
- 340g caster sugar
- pinch of salt
- 1tsp vanilla extract
- 2 eggs, lightly beaten
- 280g plain flour
- 1/2 tsp bicarbonate of soda
- 1tsp baking powder
- 240g white chocolate, chopped into small chunks
- a pack of dried cranberries

What do you need to do?

First of all, melt the butter gently on a medium heat. While the butter is melting, put the caster sugar into a bowl and add the salt. Once the butter has melted, make a little "well" in the sugar and add the melted butter. Mix everything together. You'll see that the hot butter slightly melts the sugar and it becomes a liquidy paste. Add the vanilla extract to the mixture.











Whisk the two whole eggs, beaten beforehand, into the sugar mixture. Next step is to add the baking powder and 1/2 tsp of baking soda. Then you can start adding the flour while you continue mixing, preferably with a whisk so you can easily remove any lumps. The flour should be added to the mixture in two parts which will also help with any lumps.



When you have reached a paste-like consistency, add the dried cranberries and white chocolate. Fold everything in for a nice distribution. Finally, grease a baking tray with butter of baking spray and line it with a sheet of baking paper, shiny side up. Add the mixture to the tray and push it in evenly. Smooth out the top and pop it into the oven. It should be baked in an oven at 180°C for 35-40 minutes.




These are smooth on the inside and crunchy on the outside, as a brownie should be. These blondies are really worth breaking with traditions ;) Thanks again, Ramsay. You did it again!


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