Gordon Ramsay’s Blondies

blondie

In my eyes, you can’t really go wrong with white chocolate and cranberries! One of my favourite combinations. This recipe is from Gordon’s Ultimate Cookery Course and is a real winner. They freeze really well too!

230g butter, plus extra for greasing

340g dark brown sugar

Pinch of salt

1 tsp vanilla extract

2 eggs, lightly beaten

280g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

4 tbsp dried cranberries

240g white chocolate, chopped into small chunks

– Preheat the oven to 180 C. Lightly butter a 23cm square cake tin and line with greaseproof paper.

– Melt the butter in a saucepan and whisk in the sugar, pinch of salt and the vanilla extract. Whisk well and remove from heat.

– Add in the 2 unbeaten eggs and stir well until a smooth paste is formed

– Sift the flour, bicarb and baking powder in a large bowl, then whisk in the egg and butter mixture a little at a time to prevent getting lumps.

– Leave the mixture to cool slightly, then fold in the chocolate chunks and cranberries.

– Spoon the mixture into the prepared pan, spreading it evenly

– Bake at 180C for 35-40 min

– Leave to cool in the pan first for at least 10 – 15 minutes and then remove from pan (expect the center to fall a bit)

– Cut into squares.

Recipe by Gordon Ramsay

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