Blueberry Blondies

Janine Ogden
Apr 18
2 min read

For me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate.

This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer.

For the jammy swirl here, you can use pretty much any type of sweet spread from a jar. You don't have to keep it fruity - all supermarkets now have a wide selection of nut butter and chocolatey spreads, so do whatever the hell you like and let me know the results!

Note: these ones are made with blueberry jam rather than fresh blueberries, just because I had homemade blube jam at the time. If you want to use the fruit, you can leave the jam out and instead just mix through a cup full of fresh blubes. They will need eating quite quickly though, because of the water content in the fruit.

Blueberry Blondies

Makes one 30 x 18cm tray - recommended 16 servings

Ingredients:

125 g butter. Baking block also works, but nothing out of a tub, or they won't have the fudgy texture.
200g white chocolate
250g plain flour
1/4 tsp baking powder
4 large eggs
385g sugar. Caster or golden caster work well, light brown soft sugar gives a fudgier texture.
1 tsp vanilla paste
A jar of blueberry jam - and the amount depends on nothing but your own free will. F*ck it up, buttercup!

Method:

Line the baking tray with parchment. No need to do this if you're using a foil tray.
Melt together the butter and chocolate over a very low heat. Leave to cool for at least 20 minutes, but keep stirring as it cools so it doesn't set firm at the edges.
Preheat the oven to 130C if you have a fan oven, otherwise 150C/F or gas mark 2.
In a large bowl, whisk together the eggs and sugar with the vanilla extract, until very light and frothy.
Sift together the flour and baking powder until well mixed.
Fold together both 'wet' bowls, then gently fold in the dry ingredients.
Pour into the tin and level it out with a spatula or the back of a spoon. It doesn't have to be completely, perfectly flat, let it have a bit of character.
Swirl in as much sweet, jammy deliciousness as you like. Blob it on with a spoon or palette knife, then smoosh it about for a ripple effect.
Bake for 50 minutes. Put a sharp knife into the middle - it shouldn't look liquid inside, but should be starting to solidify. They will continue to cook under their own heat when you take them out of the oven.
Leave to cool completely, then chill overnight in the fridge before slicing.