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Lemon Meringue Blondies

Lemon Meringue Blondies

Lemon Meringue Blondies

I know, I know; I’ve been using lemon in my bakes a lot recently. But it’s so gloriously hot and they lend such sunshine bright flavour that I just can’t help myself. So here’s my latest lemony lip-smacker – a spongy, gooey, chewy delight that isn’t too heavy in this heat.

Lemon Meringue Blondies

Ingredients:

  • 200g butter (plus a little for greasing)
  • 200g white chocolate
  • 3 eggs
  • 150g soft brown sugar
  • 150g caster sugar
  • 200g plain flour
  • 1 tsp vanilla extract
  • 2 lemons
  • 40g ready made meringue (I used shop bought mini meringues)
  • 3 tbsp lemon curd

Heat the oven to 170C and butter and line a tin (approx 25x22cm) with greaseproof paper. Gently melt the butter in medium saucepan (you don’t want it to brown, just to become liquid). Turn off the heat and add 100g of the white chocolate and stir until melted.

In a large bowl whisk together the sugars and eggs until light and fluffy. Add the flour and the melted butter/chocolate and fold in until well combined. Add the vanilla and finely grated zest and juice of the lemons and stir through. Chop the remaining 100g white chocolate into chunks, crumble the meringue and scatter both over the batter, giving a final stir before tipping the whole mixture into the prepared tin. Dollop the lemon curd on top in a few places then ripple through the uncooked blondie with a skewer or the end of a teaspoon.

I baked this for 50 minutes, but I covered it with foil after half an hour to stop it from browning too far. The top should crack, like a brownie does, and it should feel firm but with a little give as it should be very moist inside – a skewer inserted should come out mostly clean with just a little goo. Remove from the oven and leave to cool, uncovered, before cutting into portions to serve.

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Strawberry Milkshake Blondies

Strawberry Milkshake Blondies

Strawberry Milkshake Blondies with White Chocolate Chunks

I’ve been wanting to bake something strawberry milkshake flavour for ages. Today, I did it. I had half a punnet of strawberries in the fridge, some milkshake powder and white chocolate in the cupboard so I settled on blondies. Today the sun is shining (for once) and I’m going to take these little bites of summer to a barbeque.

Strawberry Milkshake Blondies

Ingredients:

  • 200g strawberries chopped into chunks
  • 200g butter (plus a little for greasing)
  • 200g white chocolate
  • 3 tbsp strawberry milkshake powder
  • 3 eggs
  • 150g soft brown sugar
  • 150g caster sugar (plus 1 tbsp for the strawberries)
  • 200g plain flour

Heat the oven to 170C and butter and line a tin (approx 25x22cm) with greaseproof paper. Warm the strawberry chunks and tablespoon of sugar in a saucepan until the sugar is just melted and the strawberries are beginning to release their juices. Remove from the heat and set to one side.

Melt the butter in a bowl over a pan of simmering water. Add the milkshake powder and 100g of the white chocolate and stir until everything is melted and combined (it might separate a bit on standing but don’t worry). Turn off the heat.

In a large bowl whisk together the sugars and eggs until light and fluffy. Using a spatula, stir in the flour and melted butter/chocolate mixture until everything is well combined. Pour into the prepared tin. Chop the remaining chocolate into chunks and scatter over the surface of the brownie batter. Follow by scattering the strawberry chunks, reserving as much of the juice as possible. Place in the oven and bake for 40-50 minutes – they’re done when brown on top but still a little gooey if you insert a skewer. Remove from the oven and drizzle over the remaining few spoons of strawberry juice. Leave to cool in the tin before turning out and chopping into squares.