So there I was in my kitchen, my mouth hanging open in a frozen gasp and my eyes popping out of my head. It was one of those eureka moments. You know the one. Brownies not made of dark or milk chocolate but white chocolate. I’m clearly a genius.
Then I was left with the difficult task of naming my brain child. Whities was a bad choice for obvious reasons. Plus they wouldn’t really be white. It’s kind of difficult to bake white food. So beigies? No, that’s just lame and rather hard to pronounce.
Naturally I couldn’t get it out of my head. So I googled it like a good obsessive compulsive person and, to my great disappointment, I not only found a name for them but also found they already existed. Blondies. There’s not much left in the world that someone hasn’t already thought of. Silly me. I never would have thought of that.
Blueberries were on sale. I like blueberries. Blueberries and white chocolate go together nicely. So there you have it. Sometimes it’s best you don’t over think dessert.
White Chocolate Blueberry Blondies
Source: My imagination
1 cup white chocolate, chopped
1/2 cup unsalted butter, cubed
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup flour
1/4 tsp salt
1/2 cup blueberries
Preheat the oven to 350 degrees and position a rack in the center. Line a 8 or 9 inch pan with parchment paper with enough overhang to grasp then set it aside.
In a double boiler or a heatproof bowl set over simmering water melt the chocolate and butter, stirring occasionally. Once it’s melted and smooth take the bowl off the heat and stir in the sugar using a whisk. Add the vanilla next then the eggs one at a time mixing well after each addition. Finally whisk in the flour and salt until the mixture is smooth.
Pour half the batter into the prepared pan. Sprinkle the blueberries evenly over the top and cover it with the rest of the batter. Bake it for 25 – 30 minutes until the tops are shiny and a toothpick inserted into the middle comes out with only a small amount of batter and moist crumbs clinging to it. Let it cool completely on a cooling rack before slicing into squares and slipping it out of the pan using the parchment paper overhang. Enjoy!