Recipe: Ginger & white chocolate blondies

Ginger and white chocolate blondies recipe by Very Berry Handmade

At this time of year, it’s so useful to have some recipes for quick sweet treats that you can turn to, when needed, for a unexpected get-together, surprise guests, a bring and share party, or a quick foodie gift. These blondies, which if you don’t know, are a kind of non-dark-chocolate-brownie, with all the deliciously fudgy sweetness that that implies, exactly fit the bill. They take about 10 minutes to stir up, are out of the oven in 25 mins, max (20 in my fan oven), and are pretty much foolproof.

Ginger and white chocolate blondies recipe

I am not going to apologise for the fact that these are super super sweet – my solution to this is to cut them into very small pieces – no more than a couple of inches square, or you could even cut them to petit fours size. Of course, then you have to really work on the temptation to scoff more than one…! Feel free to play around with the additions – next time round I am going to try dark chocolate pieces and chopped apricot – and there’s definitely potential for chopped roast hazelnuts and sour cherries…

A word about crystallised ginger – a few years ago I discovered Crazy Jack’s crystallised ginger – which I fell in love with because it was so much more spicy, gingery and seemed to bear much more relation to actual ginger than other available versions. Sadly, Crazy Jack stopped doing this wonderful stuff and I have been searching for something similar ever since. Finally I have found it – Whitworths Fiery Crystallised Ginger is absolutely brilliant – spicy and quite definitely fiery, and here it makes a brilliant contrast with the soft creamy flavour of the white chocolate, so if you can get hold of it (and most supermarkets seem to stock it here in the UK) then do give it a try.

Ginger and white chocolate blondies

Ginger and white chocolate blondies

  • Servings: 16 small slices
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Ingredients

  • 100g butter
  • 200g soft light brown sugar
  • 1 large egg
  • 100g plain white flour
  • 1 tsp ground ginger
  • 1 tbsp milk
  • 40g crystallised ginger, chopped into small pieces
  • 50g white chocolate, chopped into small pieces

Directions

  1. Preheat oven to 180C/Gas Mark 4 (170/Gas Mark 3 for a fan oven) and line a 8 inch (20cm) square baking tray (or equivalent-ish – I have used a 7 inch tin with no problems) with baking parchment.
  2. Melt the butter over a low heat in a large pan.
  3. Remove the butter from the heat and add the sugar straight to the pan. Beat the sugar into the butter for about a minute, the texture of the mixture will change a bit and stick more to the sides of the pan as you beat it – that’s what you are aiming for.
  4. Beat in the egg until the mixture is nice and smooth.
  5.  Stir the flour and ground ginger into the mix, quite gently, until everything is thoroughly combined.
  6. Stir in the milk and then the ginger and chocolate pieces.
  7. Pour the mixture into the prepared tin and bake for 20 minutes in the first instance. The blondies need to be just barely set when you take them out of the oven and it’s always best to err on the squidgy side (they will firm up as they cool), but you can add an extra couple of minutes if you need to.
  8. Leave to cool for 10 minutes or so in the tin, then transfer to a cooling rack. Cut into slices when cool.


These blondies keep for 3 or 4 days in an air-tight tin, or they freeze very well too. I freeze them between layers of greaseproof paper in a plastic box, which means you can sneak one out and quickly defrost it when you are in need of a boost (don’t tell anyone…).

Recipe: No-bake Easter Crunch Cake

Easter Chocolate Crunch Cake no-bake

A super-fast recipe just in case you don’t have enough chocolate in your life this weekend. Fun to make with kids too. If you want to make it gluten-free then you can use gluten-free digestives – they work really well.

Easter Crunch Cake no-bake

Easter Crunch Cake

Ingredients

  • 200g 70% chocolate
  • 100g butter
  • 200g digestive biscuits
  • 2 tbsp golden syrup
  • 2 tbsp cocoa powder
  • 200g mini eggs
  • 50g dried cherries (optional)

Directions

  1. Line a 20cm x 20cm (8inch) baking tray (I use one with a loose bottom which is really helpful when getting the cake out of the tin) with foil or baking parchment – the liner needs to come up the sides of the tin.
  2. Break the chocolate into small pieces and put into a heatproof bowl with the butter. Put the bowl over a pan of water on a very low simmer and stir until the chocolate and butter are melted and the mixture is smooth a glossy. Take the bowl off the pan and leave to cool for a minute or two.
  3. Put the biscuits in a large bowl and smash them up, using the end of a rolling pin. Alternatively put the biscuits in a strong polythene bag, tie closed and bash with a rolling pin. Don’t reduce the biscuits to crumbs, you need smaller and larger pieces.
  4. Stir the syrup and cocoa powder into the melted chocolate, along with the broken biscuits and the 3/4 of the mini eggs and the cherries (if using).
  5. Put the mixture into your prepared baking tray and press down. Sprinkle the remaining mini-eggs over the cake and press them down a little.
  6. Refrigerate for at least an hour, then cut into 12-16 pieces. You will need a very sharp knife, so watch your fingers.
  7. This will keep for up to a week in an airtight tin. I tend to keep it in the fridge so it stays fairly firm.

Happy Easter to you all!