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Berry Blondies with Passionmint Coulis

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  • Author: Heather Sharpe
  • Total Time: 1 hour 40 minutes
  • Yield: 6 1x




  • 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)


  • 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)


  1. Preheat your oven to 160C
  2. Line a medium sized brownie/slice tray with baking paper.
  3. 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.
  4. Remove the chocolate from the heat, set aside to cool slightly.
  5. Using a hand held or stand mixer, beat in your egg one by one, beating until well combined.
  6. Beat in the sugar and vanilla extract until combined.
  7. Beat in the egg yolks, then the flour.
  8. Finally, fold in your berries with a spatula, try to avoid doing this for too long as it stains the mixture.
  9. Pour into the baking trays, then even out the mixture to about 3-4 cm thick.
  10. Bake at 160C for 1 hr, then lower to 120C, bake for a further 15 minutes.
  11. Turn the oven off, but leave the blondies inside until the oven has cooled.
  12. When ready to serve, quickly prepare your coulis.
  13. 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
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