Berry and White Chocolate Blondies

There's something truly magical about the combination of buttery blondie base, bursts of tangy berries, and creamy white chocolate.

What I love most about this recipe is its versatility -- make it for a family Sunday lunch or a sophisticated dinner party, and it never fails to impress.

What Makes These Berry and White Chocolate Blondies Special?

Brown sugar is the star of this recipe for good reason. Unlike the refined white sugar used in many bakes, light brown sugar contains molasses which creates that signature caramel-like flavour and contributes to the perfect chewy texture that defines a proper blondie. The molasses in the sugar attracts moisture, ensuring your blondies remain deliciously tender even days after baking.

I've paired this with a careful balance of berries and white chocolate that brings everything together harmoniously. The combination creates a wonderful contrast of textures and flavours -- soft, buttery blondie against pockets of melted white chocolate and bursts of tart berries.

Ingredients

For the Blondies:

• 200g unsalted butter, melted
• 200g light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 240g plain flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 150g mixed berries (such as raspberries, blueberries, and blackberries)
• 100g white chocolate, chopped (plus extra for drizzling)

Ingredient Notes: For the butter, use good quality unsalted European-style butter if possible, which has a higher fat content and richer flavour. The brown sugar should be fresh and soft; if yours has hardened, place a slice of bread in the container overnight to soften it beautifully.

When selecting berries, look for firm, bright fruit without signs of mould or mushiness. If using frozen berries, don't thaw them before adding to the batter -- this helps prevent colour bleeding and excessive moisture.

For the white chocolate, choose a quality brand with a high cocoa butter content for the best flavour and melting properties. Avoid compound chocolate which contains vegetable fats instead of cocoa butter.

Equipment You'll Need

• 9-inch (23cm) square baking tin
• Baking paper
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Silicone spatula
• Sieve
• Wire cooling rack
• Small heatproof bowl (for melting additional white chocolate)

Step-by-Step Instructions

Preparing Your Workspace

1. Prepare Your Tin: Begin by preheating your oven to 180°C (160°C fan) or 350°F. Line your 9-inch square baking tin with baking paper, leaving an overhang on the sides to make it easier to lift the blondies out later.
2. Set Up Your Station: Measure out all your ingredients before starting. This mise en place approach ensures a smooth baking process and helps prevent any mistakes.

Creating the Blondie Batter

3. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and light brown sugar until smooth and fully incorporated. The mixture should be glossy and slightly thickened. Add the eggs one at a time, whisking well after each addition until the mixture is light and airy. Stir in the vanilla extract.
4. Prepare Dry Ingredients: In a separate medium bowl, sift together the plain flour, baking powder, and salt. Sifting removes any lumps and aerates the flour, resulting in a better texture in your finished blondies.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding them in with a spatula rather than a whisk. Stop mixing as soon as no dry flour is visible – overmixing will develop the gluten in the flour and result in tough blondies.
6. Add Flavour Elements: Very gently fold in about three-quarters of the mixed berries and chopped white chocolate, being careful not to crush the berries. Reserve some to scatter on top of the batter later.

Baking the Blondies

7. Transfer to Tin: Pour the batter into your prepared baking tin, using your spatula to spread it evenly into the corners. The batter will be quite thick, which is exactly what you want for a proper chewy blondie.
8. Add Final Touches: Scatter the remaining berries and white chocolate pieces over the top, gently pressing them just slightly into the surface.
9. Bake to Perfection: Place the tin in the middle rack of your preheated oven and bake for 25-30 minutes. The blondies are done when the edges are lightly golden and slightly pulling away from the sides of the tin, while the centre should be set but still slightly soft. A skewer inserted into the middle should come out with a few moist crumbs attached, but not wet batter. Be careful not to overbake – blondies should be slightly underdone when removed from the oven as they will continue cooking while cooling.

Cooling and Finishing

10. Initial Cooling: Once baked, remove from the oven and allow the blondies to cool in the tin on a wire rack for at least 10 minutes. This initial cooling period helps them set up enough to be removed from the tin without breaking.
11. Complete Cooling: After the initial cooling period, use the overhanging baking paper to carefully lift the entire slab of blondies out of the tin and onto the wire rack to cool completely. This should take approximately 45-60 minutes.
12. Final Flourish: Once completely cooled, melt a small amount of additional white chocolate in a heatproof bowl. You can do this in the microwave in 20-second bursts, stirring between each burst, or over a bain-marie. Drizzle the melted chocolate over the blondies for a beautiful finishing touch.
13. Cut and Serve: Using a sharp knife cut the blondies into 16 equal squares. For the cleanest cuts, wipe your knife clean between slices and consider chilling the blondies for 30 minutes before cutting.

Serving Suggestions

14. Perfect Presentation: For an elegant dessert option, warm the blondies slightly and serve with a scoop of good vanilla ice cream and a few fresh berries.
15. Elegant Addition: For afternoon tea, dust lightly with icing sugar and serve alongside Earl Grey or a fruity herbal tea.

Tips and Variations

Ingredient Selection and Preparation

• Berry Selection: While mixed berries create a beautiful variety of flavours, you can certainly use just one type if preferred. Raspberries or blueberries work particularly well on their own.
• Chocolate Options: If white chocolate isn't to your taste, these blondies work beautifully with milk chocolate chunks instead. Dark chocolate can also be used but creates a stronger contrast with the berries.
• Brown Sugar Types: For a deeper, more caramel-like flavour, try using dark brown sugar instead of light. You could also use a 50/50 mix of both for a balanced flavour profile.

Cooking Methods

• Checking Doneness: The toothpick test can be tricky with blondies – you want some moisture on the toothpick, just not wet batter. The edges should be set and golden while the centre should look slightly underdone.
• Tin Sizes: If you don't have a 9-inch square tin, you can use an 8-inch tin for thicker blondies (increase cooking time by 5-7 minutes) or a rectangular tin of similar volume for thinner blondies (reduce cooking time by 3-5 minutes).

Flavour Variations

• Citrus Infusion: Add the finely grated zest of one lemon or orange to the batter for a beautiful citrus accent that complements the berries.
• Spiced Version: A half teaspoon of ground cinnamon or cardamom adds a warming note that works wonderfully with the berries and white chocolate.
• Nutty Addition: Fold in 75g of chopped toasted hazelnuts or macadamia nuts for added texture and flavour.

Serving Suggestions and Perfect Pairings

Side Accompaniments

• Cream or Ice Cream: A dollop of lightly whipped cream or a scoop of vanilla ice cream transforms these blondies into a proper dessert.
• Berry Coulis: A simple raspberry or mixed berry coulis drizzled over the blondies adds an extra layer of fruit flavour.
• Mascarpone Cream: A spoonful of lightly sweetened mascarpone cream with a hint of vanilla makes an indulgent accompaniment.

Drink Pairings

• Coffee: A cappuccino or flat white balances the sweetness of the blondies beautifully.
• Tea: A fragrant Earl Grey or a berry-infused tea makes a lovely complement.
• Dessert Wine: For an adult treat, a glass of Sauternes or other sweet white dessert wine pairs wonderfully with the berry and white chocolate flavours.

Storage

Room Temperature

• Storage Period: Blondies will keep well in an airtight container at room temperature for up to 5 days. Place a piece of baking paper between layers if stacking.
• Quality Considerations: The texture is best within the first 2-3 days, after which they may begin to dry out slightly.

Refrigeration

• Extended Storage: For longer storage, refrigerate in an airtight container for up to a week. Allow to come to room temperature before serving for the best texture and flavour.

Freezing

• Freezing Method: Blondies freeze extremely well for up to 3 months. Wrap individual portions in cling film and then place them in a freezer bag or airtight container.
• Thawing Process: Thaw at room temperature for about an hour, or warm slightly in a microwave for a just-baked taste.

Freshness Indicators

• Signs of Staleness: If the blondies become hard or dry, they are past their prime but can be revived slightly by warming them before serving.

Dietary Variations

Gluten-Free

• Substitute the plain flour with a good quality gluten-free flour blend that contains xanthan gum. Add an extra egg to help with binding if needed.

Dairy-Free

• Replace the butter with a plant-based block butter and use dairy-free white chocolate. There are several speciality brands available that melt well.

Reduced Sugar Option

• Reduce the sugar to 150g for a less sweet version, though this will affect the texture slightly as sugar contributes to moisture retention.

Common Mistakes to Avoid

Preparation Pitfalls

• Overmixing the Batter: Once you add the flour, mix just until combined. Overmixing develops gluten, resulting in tough, cakey blondies rather than chewy ones.
• Using Cold Eggs: Cold eggs can cause the melted butter to solidify unevenly. Always use room-temperature eggs for the best results.

Baking Issues

• Overbaking: One of the most common mistakes is leaving blondies in the oven too long. They should be slightly underdone when removed as they will continue to firm up while cooling.
• Incorrect Oven Temperature: An oven thermometer is invaluable as many home ovens run hotter or cooler than the set temperature.

Flavour Balance Mistakes

• Too Many Add-ins: While it's tempting to load up on berries and chocolate, too much can prevent the blondies from setting properly. Stick to the recommended amounts.
• Using Wet Berries: Always pat your berries dry after washing to prevent excess moisture from affecting the batter.

Troubleshooting

Issue: The blondies are too gooey in the centre

Solution: They were likely underbaked. Return them to the oven for an additional 3-5 minutes, covering the edges with foil if they're already golden to prevent over-browning.

Issue: The blondies are too cakey or dry

Solution: This usually happens from overmixing the batter or overbaking. For your next batch, mix more gently and reduce the baking time by a few minutes.

Issue: The berries sank to the bottom

Solution: Toss the berries in a tablespoon of flour before adding them to the batter. The light coating helps them stay suspended in the mixture during baking.

Issue: The white chocolate burnt or disappeared into the batter

Solution: Use larger chunks rather than small chips, and consider using a chocolate with a higher cocoa butter content that will hold its shape better during baking.

FAQ

Can I use frozen berries in this recipe?

Yes, frozen berries work well! Don't thaw them before adding to the batter as this will prevent colour bleeding and excess moisture. You might need to add 2-3 additional minutes to the baking time.

How can I tell when blondies are perfectly baked?

Look for golden edges that are just starting to pull away from the sides of the tin. The centre should be set but still slightly soft. A skewer inserted into the middle should come out with a few moist crumbs, but not wet batter.

Can I make these blondies ahead for a party?

Absolutely! These blondies improve in flavour after a day as the flavours meld. Make them up to 2 days ahead and store them in an airtight container at room temperature. Add the white chocolate drizzle the day of serving for the freshest appearance.

Why did my blondies come out cakey instead of chewy?

The most likely causes are overmixing the batter after adding the flour (which develops gluten) or overbaking. For chewy blondies, mix just until combined and slightly underbake them.

Can I double this recipe?

Yes, you can double the recipe and bake in a 9x13 inch (23x33cm) rectangular tin. Increase the baking time by about 5-10 minutes, but still check for doneness using the toothpick method.

Key Takeaways

• Quality Ingredients Matter: Use fresh berries and good quality white chocolate for the best flavour.
• Brown Sugar is Essential: It provides both the moisture and the caramel notes that define a proper blondie.
• Gentle Mixing: Fold ingredients carefully to maintain the desired chewy texture.
• Visual Cues for Doneness: Look for golden edges with a slightly soft centre rather than relying solely on timing.
• Patience Pays Off: Allow the blondies to cool completely for the perfect chewy texture.
• Balanced Add-ins: The right ratio of berries and chocolate ensures proper setting while providing bursts of flavour.
• Temperature Awareness: Serving at room temperature allows the full flavours to emerge.

I'd love to hear how your blondies turn out! Did you try any interesting variations? Did the whole family enjoy them? Perhaps you discovered a brilliant serving suggestion?

Happy blondie baking!

📖 Recipe

Key Takeaways

• Quality Ingredients Matter: Use fresh berries and good quality white chocolate for the best flavour.
• Brown Sugar is Essential: It provides both the moisture and the caramel notes that define a proper blondie.
• Gentle Mixing: Fold ingredients carefully to maintain the desired chewy texture.
• Visual Cues for Doneness: Look for golden edges with a slightly soft centre rather than relying solely on timing.
• Patience Pays Off: Allow the blondies to cool completely for the perfect chewy texture.
• Balanced Add-ins: The right ratio of berries and chocolate ensures proper setting while providing bursts of flavour.
• Temperature Awareness: Serving at room temperature allows the full flavours to emerge.