I am a huge advocate of equality for everybody regardless of race, gender, sexuality, religion, class ... But *gulp*, I've realised I have my prejudices too. Here goes. *Deep breath* I. am. . . chocolatist. And no, I don't mean that some chocolate is superior to other chocolate - though that is certainly true. Lindt; good. Hershey's; Bad. Nope, what I am trying to say is that I have issues with white chocolate. It's white, chocolate is by definition brown. Issue number 1. It is not made of cocoa, it is made of cocoa butter. The fact that they can even get away with calling it chocolate is beyond me!
This prejudice extends to their use in a moist cakey goodness known as a brownie; or a 'Blondie' as they are known when they're made with white chocolate. However, though I LOVE brownies and don't think Blondies are comparable; I have to admit that when I consider them on their own, instead of comparing them to their darker, richer counterpart, they're actually pretty good. They are essentially dense, white chocolate cakes and although rich in flavour, not overly cloying. The raspberries and clotted cream make it a wonderful summer dessert. I made these as part of a tea-party spread.
I'm not sure what happened when I made this batch but the mixture seemed way too thick which is why I didn't take any photographs. However, the finished blondies were the perfect combination of crispy top layer, and moist, cakey inside. I'll have to make them again at some point and post pictures. In the meantime, give them a go yourself; they're very easy to make!
175g butter, softened
400g golden caster sugar
2 large eggs
pinch of salt
1/4 tsp bicarbonate of soda
1 tsp baking powder
100g white chocolate, chopped
clotted cream (To serve)
1 - Preheat your oven to 180°C/350°F/Gas mark 4
2 - Grease and flour a 23cm (9in) square cake tin
3 - In a large bowl, beat together the butter and caster sugar
4 - Beat in the eggs, one at a time
5 - Stir in the flour, salt, bicarbonate of soda and baking powder and mix well until combined
6 - Stir in the white chocolate and spoon the mixture into the prepared tin
7 - Scatter over the raspberries and bake for 50 minutes or until a skewer inserted into the centre comes out clean
8 - Leave to cool completely then cut into squares in the tin
9 - Serve with a dollop of clotted cream