I have been lucky enough to be doing some recipe and menu development for Gabriel Chocolate, a single-sourced chocolate company near my house. I have previously talked quite extensively and amorously about them here. That of course, was before I got to start working with them.
Recently Gabriel Chocolate has started producing a “white chocolate.” I am enamored. It’s not as sickly sweet as the other white chocolates I’ve tasted before, you can actually see the grains of vanilla bean in the(almost) whiteness of the bars and it makes a way better base for cooking because it doesn’t just take over with a sticky sweetness. Yum.
As a result of this recent addition to their chocolate repertoire, I have started to develop a blondie recipe to be sold in the cafe. If you haven’t heard of blondies before, they’re brownies but with white chocolate. 
What follows is a recipe for the berry blondies which are often sold in the Gabriel cafe and have been heartily approved by customers and staff alike. So here you go, readers, a not-so-trade secret with a few key additions to make them more dessert-esque.
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Berry Blondies with Passionmint Coulis
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
Description
These berry blondies, enriched with white chocolate and studded with mixed berries, are complemented by a refreshing passion-mint coulis for a delightful dessert experience.
Ingredients
- 200g white chocolate
- 120g butter
- 1 egg
- 2 egg yolks
- 80g castor sugar
- 1/2 tsp vanilla extract
- 100g plain flour
- 2/3 cup (160 ml) frozen mixed berries (or blueberries, raspberries, or fresh strawberries)
- 2/3 cup (160 ml) passion fruit pulp
- 1/4 cup (60 ml) fresh mint leaves, chopped
- 1/4 cup (60 ml) sugar
- 1/4 cup (60 ml) water
Instructions
- Preheat your oven to 160°C (320°F). Line a medium-sized brownie or slice tray with baking paper.
- In a double boiler, melt the white chocolate and butter together, stirring gently but regularly until well combined and smooth.
- In a separate bowl, whisk together the egg, egg yolks, and castor sugar until pale and creamy. Stir in the vanilla extract.
- Fold the melted chocolate mixture into the egg mixture, then gently fold in the plain flour until just combined.
- Carefully fold in the frozen mixed berries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared tray and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- While the blondies are baking, prepare the passion-mint coulis. In a small saucepan, combine the passion fruit pulp, chopped mint leaves, sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Reduce the heat and let the coulis simmer for about 5 minutes, or until it thickens slightly. Remove from heat and let cool.
- Once the blondies are baked, allow them to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
- Serve the blondies drizzled with the passion-mint coulis.
Notes
- For best results, use high-quality white chocolate with visible vanilla bean grains.
- The blondies can be stored in an airtight container for up to 3 days.
- The passion-mint coulis can be made ahead and stored in the refrigerator for up to a week.
- Feel free to substitute fresh berries if available.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28
- Sodium: 50
- Fat: 18
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 70
If You Liked This Recipe, You’ll Love These
- Lemon Cupcakes with Passion Fruit Coulis
- Strawberry and Mint Pavlova
- No-Churn Mint Chocolate Chip Ice Cream
- Mint Chocolate Popsicles
Frequently Asked Questions
Why do these blondies bake for 1 hour and 15 minutes — doesn’t that seem too long?
The long bake at a relatively low 160°C (320°F) is what gives these blondies their dense, fudgy texture. Because the batter is built on melted white chocolate and butter rather than a lot of flour, it needs more time at lower heat to set through without drying out. The recipe says to check doneness with a skewer — it should come out clean before you pull them.
Does the quality of the white chocolate really matter here?
The notes say yes — the article describes the Gabriel Chocolate white chocolate that inspired this recipe as “not as sickly sweet” as typical white chocolate, with visible vanilla bean grains, and calls it a much better base for cooking. A high-quality white chocolate with real vanilla will give you a nuanced flavor; a cheap variety can make the blondies one-dimensionally sweet.
Can the passion-mint coulis be made ahead of time?
Yes — the notes say the coulis can be made ahead and stored in the refrigerator for up to a week. You make it by simmering passion fruit pulp, chopped mint, ¼ cup sugar, and ¼ cup water for about 5 minutes until slightly thickened, then letting it cool before refrigerating.
