White chocolate & strawberry jam blondies
Ingredients
- 170 grams butter
- 3/4 cup brown sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 2 cups plain flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 200 grams chopped white chocolate
- 3-4 tablespoons strawberry jam
Method
- Place butter and sugar in a small pan and melt together over a medium heat. Transfer to a mixing bowl. Set aside to cool.
- Heat oven to 160 degrees Celsius. Line and grease a 20cm x 20cm baking dish or tin.
- Mix the eggs and vanilla into the cooled butter mixture, beating to combine.
- Sift the flour with the baking powder and baking soda. Add to the butter mixture along with the salt and mix gently until just combined.
- Fold in the chopped white chocolate
- Spread the mixture into the prepared baking tin. Dot blobs over the strawberry jam over the surface.
- Bake for 25 minutes-30 minutes, until a toothpick comes out nearly clean with a few crumbs clinging to it.
About this recipe…
I’ve been playing around with this recipe since Christmas. I treated myself to a jar of Roses strawberry conserve to go with festive croissants and needed something to do with the leftovers that wasn’t simply jam on toast. Nothing wrong with jam on toast of course, but this Roses stuff is a truly lip smacking strawberry jam and needs a fitting treatment.
The new Whittakers Blondie chocolate popping up on the shop shelves sparked my blondies idea (although I use just plain old white chocolate for this one; the Whittakers Blondie Chocolate deserves to be eaten alone in its own right). Blondies are mysterious – nobody seems to know exactly where they came from, potentially the socialite Bertha Palmer, perhaps even the original Brownie – but we know for sure they are American, and probably invented when molasses was more available than chocolate.
I’ve found this recipe knocks up a tasty little set of treats that have been reviewed as ‘really delicious’ (my nephew, age 9) – they are lovely warm but also set well into bars that are very moreish when cold. The strawberry jam can be subbed for something a bit shaper like plum or raspberry to tone down the sweetness. Hope you enjoy x
