A new addition to our traditional holiday bakes. Tree-shaped, stars or squares, all equally delicious!
I did not find blondies that interesting compared to brownies. Just before last Christmas I thought of a combination that turned out so well, it is now already a favorite, tested and approved by family, friends and neigbours. Easy to make and wonderful to share. What I like best about them, is the spiced fruit pieces balancing out the (overly) sweet of the blondies, making it much more interesting to eat. For the same reason I also added ginger to the mixture.
You can add your home made mince meat (see a cranberry mince meat recipe we love to make here). Or you can use dried fruit soaked in your favorite liqueur (amaretto, orange rum, cherry brandy, speculaas spice).
You can cut out tree shapes, but square ones, or stars will taste just as good.
Ingredients for the Christmas Blondies
100 g white chocolate in pieces
100 g butter in cubes
200 g sugar (we use golden cane sugar for this recipe)
2 organic eggs
135 g plain flour (all purpose)
pinch of salt
1 tsp ginger powder
1 tsp vanilla extract
150 g mince meat or liqueur soaked fruit (strained before use)
Icing sugar for dusting
For this recipe you need a 20 cm x 20 cm / 8 inches x 8 inches square baking tin lined with parchment paper.
Making the Christmas Blondies
- Start by weighing all the ingredients. Sift the flour with the salt and ginger powder and set aside
- Slowly melt the white chocolate pieces and cubes of butter in a bowl over a pan of just simmering water (au bain Marie). Set aside
- Preheat your oven to 180ºC/355ºF.
- With an electric mixer (I use a hand mixer for this) whisk the eggs at full speed for one minute until light and foamy.
- Gradually add the cane sugar, while mixing at medium speed. You will get a meringue-like mixture
- Now, mixer at low speed, gradually pour in the slightly cooled white chocolate/butter mixture, until everything is combined.
- Fold in the flour mixture with a spatula. Making figure of eight movements works well.
- Pour halve the mixture into the prepared baking tin. Make sure the mixture is evenly distributed.
- Now add the mince meat and evenly distribute this on top of the blondie mixture
- Cover with the second halve of the mixture and spread evenly
- Bake in the preheated oven for 30 to 32 minutes, depending on your oven. Check if the top has a shiny, papery crust and a golden color. You can adjust the baking time, depending on your taste for a more fudgy blondie (shorter) or a more cake-like result (longer), but make sure the mixture is cooked long enough to avoid sagging in the middle. You can check this by lightly pressing the top with your fingertips.
- Take the tin out of the oven and leave to cool in the tin before cutting them in the desired shapes.