After the success of my Chocolate Orange Brownies the other week, it has given me the confidence to make brownies as before whenever I tried to make them the conventional way they failed!
Normally I make my easy brownies which are basically made using chocolate spread, eggs and flour which are tasty and always work, but since my successful brownie making with the chocolate orange easter eggs I have been waiting for the chance to make another batch.
Therefore, when I received this months Degustabox for review, I chose these two ingredients and decided to make a white chocolate version of that brownie recipe, by adding some blueberries that I happen to have in my fridge too.
By using the Canderel Sugary granulated sweeter, it also makes this cake less calorific which can only be a good thing, and of course including blueberries must make it one of my 5-a day too?! Ha ! If only! Still, I was not sure if the canderel product would affect the brownie once cooked, but actually it made a very delicious cake and did not leave an after taste that some sweetners do. Plus of course, granulated sugar is more course than caster sugar, but again using this sweeter did not cause any problems when baking my brownie. Phew!
The Milky Bar Milk and Crunchy Bars also worked well inside the batter, but of course regular white chocolate would work fine too.
As I was corrected on twitter, this actually means that I am making blondies rather than brownies, so a White Chocolate and Blueberry Blondie was created and again I chose to make it in a loose bottomed tin as I think it looks prettier when decorated with the white chocolate and blueberry topping.
Here is the recipe for this White Chocolate and Blueberry Blondie Cake
- 200g butter
- 300g white chocolate roughly chopped
- 4 eggs
- 250g Canderel Sugarly (or you could use caster sugar)
- 150g self raising flour
- 125g blueberries
- 4 bars of MILKYBAR Milk & Crunchy (or if you do not have any 200g more white chocolate)
- Pre-heat oven to 180C/160C fan
- Grease and line a 9inch loose bottomed round cake tin (or use the equivalent square brownie tin) with baking parchment.
- Put the butter and 200g of white chocolate into a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth. Be careful not to burn it!
- Whisk the eggs and sugar together with an electric whisk until the mixture is pale and has doubled in volume
- Carefully stir into the cooled chocolate mixture - being as light with the spoon as you can.
- Leave 25g of the flour in a bowl and stir in 75g of blueberries to coat them in the flour
- Sift the remaining flour into the chocolate batter and very gently fold in
- Then add the flour coated blueberries and the MILKYBAR Milk & Crunchy bars broken into pieces chocolate pieces and give one last gentle mix
- Pour into the lined tin and bake for 40-45 mins approx - the brownie should be risen and still have a slight wobble (if your brownie looks dark on top before its finished baking, cover loosely with some foil)
- Leave to cool completely in the tin before removing and carefully transferring to a plate/cake stand
- Melt the last 100g of white chocolate and pour into a piping bag and drizzle over the top of the brownie
- Decorate with the remaining blueberries and enjoy a slice with a cuppa
It turned out well and was not as sickly sweet as I had feared it might be, but then I think the blueberries and using a sweetener might have helped take the edge of what might have been a very rich blondie!
Yum!
I was sent the featured products in my monthly Degustaboxfollow for the purpose of a review. You can subscribe to Degustabox UK and receive a box every month yourself
hosted this week by Sarah
What a delicious looking blondie jenny, I love the round shape. I’ve never used Canderel granulated sugar as I was unsure as to if it would work in a bake, might give it a try now. Thanks for sharing, pinned for later x
Oooh this looks lovely Jenny. I love blueberries with white chocolate. Thank you for sharing with #CookBlogShare x
oh you’ve made me want to go out and buy milky bars now! 🙂 sounds so good for a naughty weekend treat. 🙂
Now this looks lovely and the white chocolate sets it off perfectly
thank you
Your brownie / blondie looks gorgeous Jenny, love how you’ve presented it,
Angela x
I’ve never seen a blondie cake (or a brownie cake come to think of it!) before and I absolutely love the idea. It looks gorgeous decorated with the White chocolate and blueberries. Thanks for linking up with #CookBlogShare x
Don’t blueberries make the most stunning decorations? I use white chocolate in so much of my baking. Great recipe. Thanks again for joining in with #BakeoftheWeek x
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This looks wonderful! I love white chocolate and blueberries together. Thanks for joining in with #BAKEoftheWEEK !