I love making blondie bars because they’re a super easy way to create a beautiful dessert. They are similar to brownies but with a mellower chocolate flavor. The raspberry jam gives bursts of summer flavors in every bite.
Raspberry Jam and Milk Chocolate Blondies
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
I love making blondie bars because they’re a super easy way to create a beautiful dessert. They are similar to brownies but with a mellower chocolate flavor. The raspberry jam gives bursts of summer flavors in every bite.
INGREDIENTS
- 2 cups white rye flour, (240grs) {You can use plain flour}
- 1 tsp baking powder
- 250grs milk chocolate, chopped, {I used @myvalrhona#azélia}
- -1+1/2 cups dark brown sugar, (300grs)
- 2 large eggs
- 225grs salted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 1/2 cup raspberry jam, {I used organic jam from @lpqmiddleeast }
- Flaky sea salt to sprinkle, {I used rose Fleur de sel from @mad.in.lebanon }
METHOD
- 1)
8 x 12 inch baking pan
- 2)
Sprayed with non stick spray
- 3)
Preheat oven to 180C
- 4)
In a small bowl, add the baking powder to the flour and whisk together.
- 5)
Whisk the eggs and sugar in a large bowl until light in color and smooth.
- 6)
Add the butter gradually while whisking. Stir in the vanilla.
- 7)
Fold in the flour mixture using a rubber spatula until most of the flour is incorporated. Add the chopped chocolate and mix until combined.
- 8)
Transfer to the baking pan, use a small teaspoon to dollop the jam all over in 1/2 tsp drops.
- 9)
Use a sharp knife to run through the jam back and forth to create a pattern.
- 10)
Sprinkle with salt and bake for 25min max.
- 11)
It is VERY important not to overbake.
- 12)
Cool on a wire rack before cutting into squares and keeping in an airtight container.
Notes
Based on a recipe by @melissafunkweller author of the book A Good Bake