White forest blondies
Waitrose and Partners

White forest blondies

These chewy blondies are rich and flavourful with white chocolate, muscovado and browned butter, the tangy cherries popping with colour and flavour in every bite. Definitely no pale imitation of a chocolate brownie! 

Vegetarian
  • Serves16
  • CourseSnack
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins
  • PlusPreparation time 15 minutes + cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 175g Essential Unsalted Butter, cubed, plus extra for greasing
  • 175g Belgian white chocolate, finely chopped
  • 125g caster sugar
  • 75g light muscovado sugar
  • 3 British Blacktail Free Range Medium Eggs
  • 1 tsp vanilla extract
  • 125g Essential Plain Flour
  • 75g ground almonds
  • ½ tsp baking powder
  • 75g Cooks' Ingredients White Chocolate Chips
  • 100g dried cherries
  • 50g flaked almonds

To decorate

  • 75g Belgian white chocolate, melted
  • 2 tsp Cooks’ Ingredients Dried Raspberries, crushed (or use raspberry powder)

Method

  1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 20x30cm baking tin (about 4cm deep) with baking parchment, leaving a slight overhang at the top to help remove the cooked blondies from the tin.

  2. Brown the butter by melting it in a saucepan over a medium heat for 5 minutes, or until it turns a nut brown colour and smells toasted and nutty. Place the white chocolate into a bowl, then strain the hot browned butter through a sieve over the top of it. Stir occasionally, until the chocolate has melted and the mixture is thoroughly combined.

  3. Whisk the sugars with the eggs in a freestanding mixer for about 5 minutes (or use an electric hand mixer), until pale, thick and light and the mixture holds a ribbon trail. Add the vanilla extract and mix again.

  4. Scoop the white chocolate mixture into the bowl and mix briefly to just combine. Sift the plain flour, ground almonds, baking powder and a pinch of salt over the top, then mix in gently, until thoroughly combined. Fold in the chocolate chips and cherries.

  5. Spoon the mixture into the prepared tin, spread level, scatter with the flaked almonds and bake for 30 minutes, until golden and set with a thin crust. Remove from the oven and leave to cool completely in the tin.

  6. Remove the blondies from the tin but don’t remove the baking parchment. To decorate, drizzle the melted white chocolate over the top of the blondies, leave to set at room temperature for 10 minutes, then sprinkle with the crushed freeze-dried raspberries or powder. Cut into 16 squares to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,454kJ/ 348kcals

Fat

20g

Saturated Fat

10g

Carbohydrates

35g

Sugars

29g

Fibre

1.8g

Protein

5.5g

Salt

0.1g

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