Mary Berry White Chocolate Blondies

Mary Berry White Chocolate Blondies

I. Introduction

Mary Berry is a well-respected name in British cooking. She is loved for her friendly nature, skill, and recipes that mix new ideas with classic tastes. Many home cooks look up to her for her easy style and focus on good ingredients. Blondies are a popular dessert that many people enjoy for their chewy texture and sweet taste. This recipe not only features the classic blondie but also adds white chocolate for a tasty twist. We will also talk about its history, nutrition facts, and a version that is suitable for vegans.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights the importance of using good ingredients, which are key to making the perfect blondie. Blondies began in the early 1990s and came from classic brownie recipes. While brownies are usually made with chocolate, blondies stand out with tastes like vanilla and brown sugar. Mary Berry’s recipe keeps this idea but adds her special touch, making sure the blondies are moist and tasty.

III. Notices on Ingredients & Equipment

Ingredients:

1. Butter: Unsalted, for richness.
2. Brown Sugar: Light or dark, to add sweetness and depth of flavor.
3. White Chocolate: Chopped or chips, for that signature blondie taste.
4. Eggs: Large, to bind the mixture together.
5. Vanilla Extract: For flavor enhancement.
6. Plain Flour: The base of the blondies.
7. Baking Powder: To help the blondies rise.
8. Salt: To balance the sweetness.

Kitchen Equipment:

• 20cm square baking tin
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons
• Baking paper

IV. Recipe Instruction

Preheat the Oven: Preheat your oven to 180°C (350°F) and grease the baking tin.

Melt the Chocolate and Butter: In a heatproof bowl, melt the white chocolate and butter together over simmering water. Stir until smooth.

Mix Sugars and Eggs: In another bowl, whisk together the light brown sugar, granulated sugar, and eggs until light and fluffy. Add in the vanilla extract.

Combine Mixtures: Slowly fold the melted chocolate mixture into the egg and sugar mixture.

Add Dry Ingredients: Sift in the flour, baking powder, and salt. Gently fold until just combined.

Bake: Pour the mixture into the prepared tin and bake for 25-30 minutes or until golden and a skewer inserted comes out clean.

Cool and Slice: Allow to cool in the tin for a few minutes before transferring to a wire rack. Once cool, slice into squares.

V. Flavor Profile & Nutritional Information

These blondies offer a sweet, buttery flavor with a rich white chocolate taste. The texture is chewy with a slightly crisp top.

Nutritional Breakdown (per serving, approx. 12 servings):

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 50mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 2g

VI. Tips for a Perfect Blondie

• Troubleshooting: If your blondies are too dry, they may have been overbaked. Keep a close eye on them towards the end of the baking time.
• Enhancing Flavor: Use high-quality white chocolate for a richer taste. Consider adding a sprinkle of sea salt on top before baking for a flavor contrast.
• Variations: Experiment with different add-ins like nuts, dried fruits, or even a swirl of caramel.

VII. Alternative Recipes

Vegan Blondies:

• Substitute unsalted butter with coconut oil and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of eggs.
• Follow the same recipe instructions.

VIII. Recipe Variations & Serving Suggestions

Serve blondies warm with a scoop of vanilla ice cream or enjoy them with a cup of tea. Add toppings like fresh berries or a drizzle of chocolate for extra indulgence.

IX. Storage & Reheating Instructions

Store blondies in an airtight container at room temperature for up to approximately 5 days. For longer storage, refrigerate for up to a week. Reheat in the microwave for a few seconds if desired.

X. Frequently Asked Questions (FAQ)

1. Can we use dark chocolate instead of white chocolate? Yes, using dark chocolate will give a different flavor profile, but it will still be delicious!
2. Can I freeze blondies? Absolutely! Wrap them tightly in plastic wrap and freeze for up to approximately 3 months.
3. Why are my blondies too gooey? They may need a bi little t more baking time. Check for doneness with a skewer.

XI. Conclusion & Call to Action

These Mary Berry white chocolate blondies are not just a treat; they embody the essence of comfort food. We encourage you to try this recipe, share your experience, and let us know how it turns out!

For more delightful recipes, visit Culinary Hill.

XII. Additional Resources

• For more from Mary Berry, visit her official website.

By following this detailed guide, you can create delicious blondies that will impress family and friends. Enjoy your baking adventure!