The mention of blueberries out of season will not please the xenophobic cooks among us but it is one of the fruits of the world from which I can never be parted. They make a delightful addition to this blondie recipe, and there is something about their ability to hold their own against the strength of chocolate and nuts that continues to strengthen my love for the humble bit of fruit.
This brownie/blondie concoction does best when cooked low and slow – the white chocolate turns into a honey/butterscotch shade of blonde, makes your kitchen smell like toasted shortbread and it creates a unique, creamy, sugary and slightly salty taste. If your brownie is starting to colour too quickly on top, make sure to cover it with foil then remove the foil for the last stages of cooking. This blondie, like a good more traditional brownie is meant to be flaky and crunchy on top with that dense middle caving in submission to the fruit, chocolate chips and nuts.
250g unsalted butter, softened
500g caster sugar
30g brown sugar
320g plain flour
185g couveture white chocolate, half melted, half chips
1 punnet (250g) blueberries
½ cup macadamia nuts, chopped (or more to taste)
Grease and line a 30 x 23 x 4cm baking tin with baking paper.
Preheat oven to 150C.
Cream the butter and caster sugar together until light and pale. Beat in the eggs, one at a time, beating well after each addition. Mix in the brown sugar and melted white chocolate. Sift in the flour, stirring gently to combine. Gently stir through the chocolate chips, macadamia nuts and blueberries and pour into the prepared baking tin. Bake for 50 - 60 minutes or until just cooked through and brown on top. Allow to cool in tin. Remove and slice into portions.