This version of the recipe is a bit longer and with voice over to help you achieve these delicious blondies that everybody loved! Let me know if you try them.
Blessed Friday to all
Raspberry Jam and Milk Chocolate Blondies
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
This version of the recipe is a bit longer and with voice over to help you achieve these delicious blondies that everybody loved! Let me know if you try them
Blessed Friday to all
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 (300grs) dark brown sugar
- 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.