Heather Sharpe serves up a plate of delicious berry blondies with passion mint coulis.
By Heather Sharpe
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.
- 200g white chocolate
- 120g butter
- 1 egg
- 2 egg yolks
- 80g castor sugar
- ½ tsp vanilla extract
- 100g plain flour
- ⅔ cup frozen mixed berries (or blue, rasp or fresh strawberries)
- ⅔ a cup mint leaves (compressed into the cup to measure)
- juice of 1 lime
- 1½ tbsp castor sugar
- ⅓ cup passionfruit pulp
- double cream and extra berries to serve (optional)
- Preheat your oven to 160C
- Line a medium sized brownie/slice tray with baking paper.
- Double boil the white chocolate and butter, stirring gently but regularly, to ensure they are well combined and don't stick, until both are just melted.
- Remove the chocolate from the heat, set aside to cool slightly.
- Using a hand held or stand mixer, beat in your egg one by one, beating until well combined.
- Beat in the sugar and vanilla extract until combined.
- Beat in the egg yolks, then the flour.
- Finally, fold in your berries with a spatula, try to avoid doing this for too long as it stains the mixture.
- Pour into the baking trays, then even out the mixture to about 3-4 cm thick.
- Bake at 160C for 1 hr, then lower to 120C, bake for a further 15 minutes.
- Turn the oven off, but leave the blondies inside until the oven has cooled.
- When ready to serve, quickly prepare your coulis.
- To make your coulis, blend all the ingredients, plus 2-4 tbsp of water in a blender or food processor until smooth.