The Great British Bake Off Calendar Challenge ~ July

Last month for the Great British Bake Off Calendar Challenge, I made Cappuccino Crème Brulées, which were very tasty indeed, for the month of July, I’m making White Chocolate Butterscotch Blondies.

These scrumptious little squares are so easy to make and are perfect for a birthday party or to eat just as a treat. They are called blondies because they are made using white chocolate instead of the dark chocolate traditionally used in brownies. They are topped with fresh raspberries, which adds a lovely fruity flavour as well as looking vibrantly colourful too. If you have a go at making these delicious blondies, do let me know how you get on and don’t forget to look out for next month’s calendar challenge, where I’ll be making Frangipane Tart, looking forward to that.

Kit

1 x 20.5cm square tin, greased with butter and base-lined

Ingredients ~ my mixture made 9

115g unsalted butter

115g dark brown muscovado sugar

1 medium egg, at room temperature

1/2 teaspoon vanilla extract

150g plain flour

2 good pinches of salt

1/2 teaspoon bicarbonate of soda

100g good quality white chocolate, broken up

100g fresh raspberries

Method

1. Heat the oven to 180°C/350°F/gas 4. Put the butter in a pan and set over a low heat. When the butter has melted, turn up the heat and leave the butter to bubble until golden with darker speckles. Remove from the heat and add the sugar. Stir with a wooden spoon until thoroughly mixed in. Leave to cool for 5 minutes.

2. Meanwhile, break the egg into a small bowl, add the vanilla extract and beat with a fork until combined.

3. Add the egg to the butter mixture and stir well with a wooden spoon. Sift the flour, salt and bicarbonate of soda into the pan and mix in. Finally, add the broken-up chocolate to the pan and mix until evenly distributed.

4. Transfer the mixture to the prepared tin and spread evenly, making sure the corners are evenly filled. Top with the raspberries, setting them pointed end up on top of the mixture.

5. Bake in the heated oven for about 25 minutes until a skewer inserted into the blondie cake halfway between one side and the centre comes out clean. The centre will still be soft.

6. Set the tin on a wire rack. Run a round-bladed knife around the inside of the tin to loosen the blondie cake, then leave until cold before cutting into squares and removing from the tin. Best eaten the same or next day and store in an airtight container. Enjoy!

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