Blondie? Like a brownie but with white chocolate...
Since white chocolate is very sweet, I wanted to pair it with a tangy fruit to balance out all that sugar. Fresh cranberry was the perfect choice.
This delicious cake is best enjoyed with a nice hot tea, sitting comfortably next to the fireplace... watching the snow fall outside, of course!
Ingredients (For 16 blondie portions)
- 90 g of white chocolate
- 100 g salted butter
- 3 eggs
- 150 g caster sugar
- 80 g of wheat flour
- 200g fresh or frozen cranberries
- 20 g of icing sugar
Preparation
- Preheat oven to 400°F/200°C.
- Melt the white chocolate with the cubed butter, either in a bain-marie or in the microwave.
- In a mixing bowl, whisk the whole eggs and sugar until pale. This is easier with a mixer, as you need to beat until foamy.
- Add the sifted flour, then the melted chocolate with the butter.
- Add the whole cranberries. Mix gently and refrigerate for 30 minutes.
- Butter and flour a square brownie pan or line it with parchment paper. Pour in the brownie batter and bake for about 20 minutes.
- Check the cooking with a knife tip. When inserted into the cake, it should come out dry.
- Wait about ten minutes before unmolding and leave to cool on a rack.
- Enjoy when the blondie is completely cooled.
