Hey guys! Sorry I have been AWOL for a couple of months! April was very busy with the launch of our HOME BAKED range - our gourmet bake-it-yourself boxes! And then we were away for most of May doing an amazing road trip in the US and Canada! It was incredible! We flew into Vancouver and out of LA and took the train/drove to Portland, Crater Lake National Park, Redwoods National Park, Yosemite National Park, Lake Tahoe, Sonoma, San Francisco, Monterey and Santa Barbara. It really was the trip of a lifetime!
I didn’t eat as much cake as I thought I would but did eat lots of incredible ice cream and donuts (Blue Star Donuts in Portland and Lee’s Donuts in Vancouver were particularly incredible!) and they have provided me with lots of flavour inspiration for future bakes!
I have done a bit of baking since I’ve been back and since it’s technically summer (even though the weather here in London would have you believe it was a particularly rainy Autumn instead), I’m all up in my feelings for all things berries, white chocolate, citrusy and light. Well, y’know, as light as you can go with dessert.
First off is these Jammy Dodgers, White Chocolate and Raspberry Blondies adapted from The Sweetest Menu. I added the Jammy Dodgers to them from a comment someone made on the original recipe so thank you to that person for the idea! While Jammy Dodgers aren’t my favourite cookies, they work very well in this recipe.
You absolutely should make these blondies because they’re a nice, easy, one bowl dessert recipe that comes together really quickly and they are absolutely delicious!
They aren’t overly sweet and the sweetness of the white chocolate is offset perfectly by the slight tartness of the raspberries. They’re also the perfect amount of gooey and slightly cakey and caramelised around the edges. Brownies might be one of my favourite things in life but if you want something slightly less rich, their lighter (both aesthetically and taste-wise) counterpart; the blondie, is perfect.
Baking Tips for these Jammy Dodgers, White Chocolate and Raspberry Blondies
These are not so much tips but more ideas of how you could adapt these.
The comment that mentioned adding Jammy Dodgers to the recipe suggested laying out some of the biscuits in the bottom of your tin before pouring in the batter as well as adding some on top when they were part cooked. If you were going to do this you’d need 18 Jammy Dodgers instead of 9 and you’d have a very delicious Jammy Dodgers Blondie sandwich!
These would taste incredible with a hint of lemon, as raspberry and white chocolate pair very well with lemon. Simply reduce the vanilla extract to 1 tsp and add in the zest of one lemon in step 3 with the vanilla extract
170g unsalted butter, melted
200g brown sugar
2tsp vanilla extract
1 large egg
210g plain flour
150g white chocolate, chunks
50g frozen raspberries
Pack of 12 Jammy Dodgers (you will only use 9)
Preheat the oven to 180C / 160C Fan / Gas Mark 4 / 320F).
Grease and line an 8 inch square baking tin with greaseproof paper, ensuring two sides overhang.
In a large mixing bowl, add the melted butter and sugar and whisk to combine. Add the vanilla extract and stir.
Add in the egg and mix until combined.
Stir in flour. Fold in the frozen raspberries and the white chocolate chunks.
Pour the batter in prepared tin, smooth the top and place in the oven.
Bake blondies for 15 minutes, then take out of the oven and press your Jammy Dodgers into the top, nudging them so the bottoms sink slightly into your blondies.
Return to the oven for approximately 15 more minutes or until golden round the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely.
Cut into squares to serve and enjoy!