Strange as it may seem, given that brownies are one of my signature dishes, that I have never cooked blondies. In fact it wasn’t for a good couple of years that I even knew about them, and so naturally I was delighted to give them a whirl yesterday with my friends Ashleigh and Andrew. I opened up my good ole copy of the 200 Cakes and Bakes Cookbook from the Hamlyn All Colour Cookbook Series, and away we went!
Overall I would say that this was a very fun, quick and delish dish that I highly recommend to all bakers out there. It’s also a fantastic variation on your usual chocolate-type dessert as the flavour of the white chocolate is marvellously subtle and therefore doesn’t detract from the apricots – which are my favourite part.
White Chocolate and Apricot Blondies
Makes: 20 slices, Prep: 15-20 mins, Cook: 20-25 mins
- 300g white chocolate chips
- 125g butter
- 3 eggs
- 175g caster sugar
- 1 tsp vanilla essence
- 175g self-raising flour
- 1 tsp baking powder
- 125g dried apricots, chopped
- Preheat oven to 180°C, line a slice pan with baking paper.
- Break half the chocolate into pieces into a saucepan over boiling water, add the butter.
- Dice remaining chocolate.
- Whisk eggs, sugar and vanilla for about five minutes until thick and beaters form peaks. Fold in melted chocolate mixture, flour and baking powder.
- Fold in half the chopped chocolate and apricots.
- Pour mixture into slice pan, spread evenly, then top with remaining chocolate and apricots.
- Cook for 20-25 minutes until well risen, top is crusty and centre is still a little soft.
- Leave to cool then move to wire rack and slice into even squares.