Making Blondies

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End result!

The recipe I used is from here!

So, I never knew what a blondie was exactly until I searched it up, and long story short is that it's similar to a brownie in consistency, but uses white chocolate and brown sugar.
The recipe I followed seemed easy and quick, so I was excited to give it a go, especially as I love Blondies!

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Starting

So with my phone at 40% battery, I jumped right in. The ingredients for today's recipe are:

• Unsalted butter (175g)
• White chocolate (175g)
• White granulated sugar (100g)
• Light Brown soft sugar (100g)
• 3 eggs
• Plain flour (175g)
• some dark chocolate the recipe doesn't include this but I did haha
• raspberries I added
• blueberries I added

This is about £12.18 (73.08 STEEM) worth of ingredients I think.

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I honestly got through the most of the recipe so fast, so when I put the batter into a baking tray I decided to then take a photo.

Adding raspberries and blueberries to the batter
This part isn't part of the original recipe, but I really wanted to add my own personal twist, and I thought what better goes with white chocolate than raspberries?!
I also found some blueberries in my fridge so after giving it all a rinse, I placed them gently into my batter.

Just before putting it in the oven!
So this is how my batter looked before I put in the oven, I'm not sure if you can spot it, but I wanted to leave sections with a mixture of my toppings, along the sides I included some chopped up bits of dark chocolate, to give it variety haha.

How it came out!

Baked
So I'll mention in my review section more, but I felt that it came out a lot darker than blondies I had seen in the past, it definitely was more of a cake than a blondie. It still tasted delicious though. The dark chocolate kind of disappeared, but I love how the raspberries taste with the white chocolate!

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End Review

One big issue for me about this recipe was that there was no temperature to bake the cake at mentioned, the author mentions using an oven thermometer but then doesn't mention any specific temperature, just the time they bake it for (25mins).
So while trying to figure it out, I attempted baking at 170 degrees Celsius for 20mins.

Another issue that I was really confused at was, in the recipe step-by-step, there was no mention of how it should look coming out the oven, so I baked it until it was the same as any standard cake. Only after looking back at the recipe now for this post, do I see hidden amongst the photos is a line saying:

Cool the blondies completely in their tin, and then put them in the fridge overnight.

As well as mentioning that the batter should have a gentle wobble out the oven.

This really disappointed me, as although the cake I made came out delicious, I was aiming for the actual consistency a blondie should have. So I will try revisit this recipe, and will make sure I fix this mistake!

Thank you for reading! Have a nice day