Traditionally, I roll out this little Sainsbury‘s recipe at Christmas, but these sweet treats go down a storm any time of year. The sweetness of the white chocolate mixed with with the sharp tang of the fruit, added to a nutty texture is total bliss. They won’t do your Lent abstinence any good right now, but you can always save them for an Easter weekend bake-off.
Oh, and if you’re sitting there thinking, ‘what the dickens is a blondie when it’s at home?’, at the risk of inciting cake race tensions, it’s basically a white brownie.
Makes 25 small blondie squares.
- 200g unsalted butter
- 150g caster sugar
- 2 eggs
- 2 tsp vanilla extract
- 250g self-raising flour
- 150g dried cranberries, roughly chopped
- 100g white chocolate, chopped
- 120g nuts, chopped (macadamia halves, hazelnuts, brazils all work well)
- cranberry sauce (5-7 tsp or more to taste)
What you do is:
- Pre-heat your oven well to a steady 160°C / Gas Mark 3.
- Line a 20cm square cake tin with non-stick baking paper.
- Melt the butter in a bowl over simmering water, then remove and allow to cool slightly until it’s just warm. Beat the sugar into the butter, followed by the eggs and vanilla until well-mixed (though don’t over-beat).
- Fold in the flour and the dried cranberries, and finally stir in the nut mixture and chocolate pieces until well dispersed through the mixture.
- Pour the mixture into your lined tin, spreading evenly with a spatula if required. Then swirl teaspoons of cranberry sauce across the top layer of the mixture creating a marbled effect.
- Bake for 40-50 minutes until just about set.
- Remove from the oven and set the tin on a wire rack. The middle will sink as it cools so to even up the top, whilst still warm, push the edges down gently with a spatula.
- When completely cold, cut evenly into 25 small squares (or 16 larger ones!).