Ingredients
Scale
blondies
- 200g white chocolate
- 120g butter
- 1 egg
- 2 egg yolks
- 80g castor sugar
- 1/2 tsp vanilla extract
- 100g plain flour
- 2/3 cup frozen mixed berries (or blue, rasp or fresh strawberries)
sauce
- 2/3 a cup mint leaves (compressed into the cup to measure)
- juice of 1 lime
- 1 1/2 tbsp castor sugar
- 1/3 cup passionfruit pulp
- double cream and extra berries to serve (optional)
Instructions
- 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.
- Prep Time: 25 mins
- Cook Time: 1 hour 15 mins