Espresso and Cherry Blondies
Introduction
- Prep time
- 10 minutes
- Cooking time
- 30 minutes
- Serves
- Serves 10
- Summary
- Ingredients:
- 175g unsalted butter, plus extra for the tin
- 175g white chocolate, chopped
- 2 eggs and 1 egg yolk
- 175g light brown sugar
- 100g light brown muscovado sugar
- 1tsp vanilla extract
- Double shot espresso or 45ml very strongly made coffee
- 200g plain flour
- ½tsp baking powder
- Pinch of salt
- 150g Morello Cherry Whole Fruit Jam
Cooking Method
Heat oven to 180C/160C Fan/Gas 4. Butter and line a 23cm square brownie tin.
Brown the butter by cutting it into cubes and placing it in a saucepan. Melt over a medium heat and cook gently for a few minutes, swirling often. It’s done when it starts to smell sweet and biscuity and turns light golden in colour.
Take off the heat and leave to cool for a couple of minutes before stirring in 75g of the white chocolate.
Grab an electric whisk and whisk the eggs and yolk with both sugars until pale and creamy. Fold the cooled butter mixture into the eggs, along with the vanilla and coffee.
Sieve together the plain flour, baking powder and salt and fold gently into the wet ingredients.
Stir in the remaining white chocolate.
Pour into the prepared tin. Spoon the jam over the mixture in blobs, and carefully swirl through – you don’t want to push the jam too low.
Bake for 25-30 minutes until firm and set on top with a very slight wobble in the centre.
Leave in the tin to cool completely, preferably overnight, before slicing and enjoy!
