We’re making the most of our time at home and we’re now baking more than ever! High-quality chocolate is what makes any blondie really special so give our Dulce Chocolate Valrhona Blondie recipe a go this week and let us know what you think 👌
150 g Will Studd Le Conquerant Butter
1 cup La Peruche loose sugar
1 tsp Neilsen Massey Vanilla Extract
0.5 tsp Tasman Sea Salt, plus extra to sprinkle
1 Kangaroo Island Eggs
1.5 cups Self Raising Flour
200 g Valrhona Ivoire 35% Chocolate Feves
125 g fresh raspberries
0.5 cup Ponthier Raspberry purée, available at Simon Johnson in-store
Preheat oven to 180C & line baking tray with baking paper, (we used a 27cm x 17cm tray.)
Combine butter & sugar in a large heatproof bowl, microwave on high for 40 seconds (approx) until it begins to melt. Add vanilla extract and stir to combine.
Melt half the Ivoire chocolate – stirring 100g into the butter mix (reserve the rest to decorate blondies afterward.)
Add 1 beaten egg, self-raising flour & stir into chocolate mixture until smooth.
Gently fold raspberries/and pureé through the cake batter, spoon into the baking tray & dot remaining Ivoire chocolate feves over the top to decorate.
Bake for 30 mins until golden on the edges and blondies have a slight wiggle in the centre. Turn off heat and rest in the oven for a further 15mins before removing.
(Optional) Sprinkle with a touch of sea salt, before cutting into squares to serve.
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