This is an unusual take on the American brownie, in that these blondies are made with white chocolate instead of the usual dark chocolate (hence their name). Vary the cranberries with candied pineapple, dried apricots or cherries.
Makes 9 blondies, Prep: 15 minutes, Cook: 30 minutes
100g white chocolate
seeds from 1 vanilla pod (see below)
25g pine nuts
75g white chocolate chips
50g dried cranberries
1 vanilla pod
- First make the cranberry compote. Split the vanilla pod and scrape out the seeds. Set these aside. Place the split vanilla pod in a pan with the sugar and the water. Bring slowly to the boil, stirring until the sugar has dissolved. Add the cranberries and cook for 5 to 10 minutes until the berries have burst. Strain the cranberries but keep the syrup. Reduce this until thick enough to coat the cranberries. Stir into the cranberries and leave to cool.
- Preheat the oven to 180°C/gas mark 4. Grease an 18 cm square baking tin and line the base with grease proof paper. Melt the chocolate and butter in a bain-marie. Stir until smooth, then remove from the heat.
- Make the blondies. Whisk the sugar, vanilla seeds and eggs in the mixer bowl with the wire whisk on speed 6 until pale and thick. Gradually mix in the melted chocolate and butter. Sieve the flour into the mixer bowl and mix into the batter on speed 4. Stir in the pine nuts, chocolate chips and dried cranberries.
- Pour the batter into the prepared tin and bake for 30 minutes until just firm to the touch. Leave to cool in the tin before turning out and cutting into squares. Serve the blondies with the cranberry compote.