Enjoy this easy Mary Berry White Chocolate Blondies Recipe. Fudgey, sweet, and just right white chocolate blondies that are easy to make!
Contents
What Is Mary Berry White Chocolate Blondies Recipe?
Mary Berry White Chocolate Blondies Recipe is especially well-known for its ease of use and delectable outcome. White Chocolate Blondies may be enjoyed any time of day. Chips and batter made of white chocolate are heavenly.
What Does Mary Berry White Chocolate Blondies Recipe Taste Like?
Mary Berry White Chocolate Blondies are so fudgy and gooey that they taste like you’re biting into a brownie-shaped lump of white chocolate.
Why You’ll Love Mary Berry White Chocolate Blondies Recipe?
The amazing color and flavor of Mary Berry White Chocolate Blondies Recipe will win you over—the white chocolate caramelizes as they cook! and how easy it is to prepare this recipe. To ensure a beautiful and fudgy middle, bake the brownies at a slightly lower temperature to prevent them – from being too brown.
What Is The Best Mary Berry White Chocolate Blondies Recipe?
The Best Mary Berry White Chocolate Blondies Recipe never lets you down, whether you eat them as an opulent dessert after dinner or serve them as a sweet side dish at lunch. They go well with coffee in the morning.
Ingredients Required For Mary Berry White Chocolate Blondies Recipe
The key ingredients of Mary Berry White Chocolate Blondies Recipe include unsalted butter, soft light brown sugar or light muscovado sugar, golden or white caster sugar, vanilla extract, sea salt flakes, free-range eggs, plain flour, baking powder, and white chocolate.
How To Make Mary Berry White Chocolate Blondies Recipe?
- Set the oven to Gas 4 or 180°C (160°F fan). Lightly grease a square baking tin measuring 22 x 22 cm / 8 ½ x 8½ and line it with baking paper.
- Melt the butter, sugars, vanilla, and salt in a large pot. Let the pan cool for ten minutes. After adding the eggs, beat them smooth with a wooden spoon.
- Mix the flour and baking powder – until a smooth, lump-free consistency is achieved. Pour the mixture into the tin after mixing in the white chocolate.
- Once the tin cools down, cut it into squares. Blondies kept for four to five days in an airtight container.
How To Serve Mary Berry White Chocolate Blondies Recipe?
White chocolate should be melted slowly in a microwave or in a bowl over hot water. Next, use a fork to drizzle the chocolate over the brownies. Serve right away!
What To Serve With Mary Berry White Chocolate Blondies Recipe?
- Serve it with fresh strawberries for a summer picnic.
- While still warm, serve the brownies with ice cream for a stunning baked treat.
- For a blondie reminiscent of afternoon tea, drizzle over heavy cream (double cream) or fresh cream.
Mary Berry White Chocolate Blondies Recipe Variations
- Vanilla Bean Blondies: Use a high-quality vanilla bean paste or add the seeds from a vanilla bean pod to boost the vanilla taste and reduce the amount of chocolate. This variation emphasizes the rich, pure flavor of vanilla.
- Nutty Blondies: To add crunch and nuttiness, mix in chopped nuts – such as walnuts, pecans, or almonds. You may also mix nut butters, such peanut or almond butter, into the batter to give it a creamy, nutty taste.
- Fruit-Filled Blondies: To add a tart contrast to the sweet blondie base, add dried fruits such as cranberries, cherries, or apricots. Diced apples or pears are examples of fresh fruit – that works nicely and adds moisture.
Read More: Mary Berry Black Forest Cake Recipe
Pro Tips To Make Perfect Mary Berry White Chocolate Blondies Recipe
- The best place to start is using an oven thermometer to confirm that your oven is baking at the proper temperature. While you can leave certain baked goods out, the best traybakes require perfection!
- Every time, I bake my blondies for precisely twenty-five minutes, or until the center of the tin begins to wobble ever so slightly. The skewer test is pointless because you want them to be slightly gummy when they’re still warm!
- After the blondies cool fully in their tin, refrigerate them for the entire night. This is by far the greatest method for achieving that heavenly, fudgey, blondie texture.
How To Store Leftover Mary Berry White Chocolate Blondies Recipe?
- After allowing the tin to cool, cut into squares. Store the blondies in an airtight tin for 4–5 days, or freeze for up to 2 months.
- After the blondies cool fully in their tin, refrigerate them for the entire night. This is by far the best method for achieving that heavenly, fudgey, blondie texture.
Mary Berry White Chocolate Blondies Recipe
Mary Berry White Chocolate Blondies Ingredients
- Unsalted butter: 175 grams
- Soft light brown sugar: 250 grams
- Golden or white caster sugar: 75 grams
- Vanilla extract: 1 tbsp
- Sea salt flakes: ½ tsp
- Free-range eggs: 2
- Plain flour: 225 grams
- Baking powder: ½ tsp
- White chocolate, chopped into rough chunks: 125 grams
Mary Berry White Chocolate Blondies Recipe Instructions
Step 1: Set the oven on to 180°C (160°F fan) or Gas 4. Grease a 22 x 22 cm / 8 ½ x 8½ in square baking tin lightly and line it with baking paper.
Step 2: In a large saucepan, melt the butter, sugars, vanilla, and salt together. Give the pan ten minutes to cool. Add the eggs and use a wooden spoon to beat them until they are smooth.
Step 3: Blend the flour and baking powder together until a smooth and lump-free mixture is formed. After incorporating the white chocolate, pour the mixture into the tin.
Step 4: A skewer inserted into the center of the brownies should come out clean after 30 minutes of baking on the middle shelf. The brownies should feel firm. After allowing the tin to cool, cut into squares. The blondies stored in an airtight container will keep for 4-5 days.
Mary Berry White Chocolate Blondies Recipe Nutrition Facts
- Calories: 325 kcal
- Protein: 4 grams
- Fat: 20 grams
- Fiber: 1 gram
- Sodium: 233 mg
- Sugar: 24 grams
- Carbohydrate: 35 grams
- Cholesterol: 55 mg
- Saturated Fat: 12 grams
- Unsaturated Fat: 3.6 grams
- Trans Fat: 1.1 grams
NOTES
- Nutrition values are an estimate only.
DID YOU MAKE THIS RECIPE?
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Why Are My Blondies Cake-Flavored?
All of these questions probably have the same simple mistake at their basic: incorrect ingredient measurement. Inadvertently adding too much flour could result in hard, dry, or cake-like blondies if you are not using a digital kitchen scale to measure your ingredients.
Why Are My Blondes Falling So Badly?
There are a few possible reasons why your blondies are breaking apart in your hands: The eggs were under-aerated by you. Inadequate batter whipping is the main culprit behind sunken, uncooked brownies.
When Cooled, Do Blondies Get Harder?
Try some cookie bars instead if you’re not a fan of gooey foods! When cooled, do blondies get harder? Blondies shouldn’t necessarily harden; they just get a little harder as they cool. Blondies were probably overbaked if they solidify after cooling.
Conclusion
Enjoy the perfect Mary Berry White Chocolate Blondies Recipe that combines the textures of crisp, chewy, and fudgy baked goods with a sweet, butterscotch flavor derived from the combination of vanilla and brown sugar.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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