Fresh summer berries meets caramel and vanilla blondie and it’s the perfect combination. Inspired by a summer berry pudding these Berry Blondies are a new favourite of mine! They’re packed full of Blackberries, Raspberries and Blueberries in both fresh and freeze dried form and I speak from experience when I say it’s impossible to just eat one.
WHAT MAKES THIS RECIPE GREAT?
Deliciously Fruity | As it’s packed full of fresh berries this bake is so fresh and delicious. I’ve mixed both fresh and freeze dried in here to give a variation of texture and flavoured it works so well.
Satisfies the sweet tooth | The combination of fresh tart fruit and buttery, vanilla and caramel is perfection. It’s one of the best combinations as each flavour play well together meaning it never feels too sweet to handle. The dangerous part is that you eat one and want more and more.
Perfect for sharing | Anything that can be sliced into portable squares is a successful sharing bake. Although the recipe says it yields 12-16 squares you could quite easily cut smaller and get 20 out of them.
WHAT IS A BLONDIE?
Most people think that a Blondie is a white chocolate brownie but this in fact FALSE. Most Blondie recipes we see today are made with white chocolate which is why I think people immediately think they’re white chocolate brownies. However, the first invention of a “Blonde Brownie” (as it was called back then) was made using no chocolate at all.
The main difference in-between a blondie and a brownie is that the cocoa from a brownie is replaced by vanilla. A blondie also typically uses brown sugar to give a really delicious caramel effect. Brown sugar can and is added to most brownie recipes but the flavour is much more apparent in a Blondie.
Other ingredients include nuts, chocolate chips, or fruit, the variations of the Blondie today are countless and these Berry Blondies are definitely up there with one of the best to try.
HOW TO MAKE THESE BERRY BLONDIES
Firstly let’s take a look at what you will need to create these delicious cupcakes.
- 200g Unsalted butter
- 150g Golden Caster Sugar
- 100g Caster Sugar
- 3 large eggs
- 2 tsp vanilla
- 150g fresh summer berries (blackberries, raspberries and blueberries)
- 50g freeze dried raspberries and blueberries (optional)
- 200g Self-raising flour
- 200g white chocolate chips
Now you know what you need let’s see how these delicious Berry Blondies are made.
Follow the steps to see how the Berry Blondies are made but make sure to read the full recipe and method below.
- Whisk the sugars and the eggs together in a large bowl for 3-5 minutes until the mixture has doubled in size with a mousse like consistency.
MY KITCHEN TIP: You’ll need an electric whisk or better still a standing mixer for this as it takes a bit of time to whip the eggs and sugar together. The tip to knowing it’s done is if you lift the whisk from the mixture and it leaves a little trail behind before sinking back in. This means theres lots of lovely air in the mixture which is the foundation needed for these blondies to rise.
2. When the egg and sugar mixture is ready carefully add the melted butter a bit at a time and whisk it in until fully incorporated.
3. Pour in all the flour and gently fold it into the mixture being mindful not to over mix or you’ll deflate all the air.
4. When the flour is almost combined add in the white chocolate and fresh fruit and fold it all through carefully until just combined.
MY KITCHEN TIP: Be careful not to over-mix your blondie batter or it won’t rise properly and will be quite dense.
5. Line a rectangle or square baking tin with non-stick baking paper and preheat the oven to 170C
6. Pour the mixture into your lined tin and push it into all the corners until evenly spread. Bake for 35-40 minutes until golden. Test it with a skewer and if it comes out a little bit sticky that’s fine.
WHAT TOOLS YOU WILL NEED TO MAKE THESE BERRY BLONDIES?
Hand Mixer or Standing Mixer | If you’re doing plenty of baking then either of these two tools are great investments. Standing mixers are a bigger investment but if you bake a lot they’re worth every penny. Plus you can get lots of different attachments so they can whip, beat, whisk and knead everything for you. If you don’t want to spend the money on a standing mixer then hand mixers are your next best purchase. They’re much cheaper and also come with a whisk and a kneader attachment so still make great baking tools.
Rectangle or Square Cake Tin | My most used baking tin is my rectangle cake tin as it’s so versatile!! I use it for sheet cakes, traybake, brownies, blondies, chilling cookies, focaccia bread…the list is endless!
Non-Stick Baking Paper | An essential! The silicone lining on baking paper prevents the cake from sticking when it’s baked so make sure you’re getting baking paper and not parchment paper, as parchment paper isn’t non-stick.
Spatula and Wooden Spoons | I cannot count the amount of wooden spoons I own. I appear to be a collector without even realising.
Freeze Dried Fruit (optional) | Not a tool but an optional ingredient you might want to purchase. Freeze dried fruit is a good baking cupboard extra to have as they’re so great in cakes and cookies. I find that they add so much more flavour than fresh fruit which is why I love adding them to bakes with fresh fruit in them so you have the best of both worlds
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OTHER GREAT BERRY BAKES FOR YOU TO TRY
- Strawberries and Cream Muffins
- Lemon and Blueberry Cookies
- Blackberry and Plum Frangipane Galette
- Strawberry and Mint Loaf
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Berry Blondies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
- 200 g unsalted butter melted
- 150 g golden caster sugar
- 100 g caster sugar
- 3 eggs large
- 2 tsp vanilla
- 250 g self-raising flour
- 200 g white chocolate chips
- 150 g fresh berries Raspberries, Blueberries, Blackberries
- 50 g freeze dried berries optional
- Whisk the sugars and the eggs together in a large bowl for 3-5 minutes until the mixture has doubled in size with a mousse like consistency. It will be ready when the mixture is thick enough to leave a trail behind it when lifted out of the bowl
- Gradually add the melted bit by bit, ensuring its all mixed through after each addition
- Add the vanilla, flour and gently fold the mixture together a few times.
- When the flour is almost just incorporated add the white chocolate and fresh and freeze dried berries and then gently fold it all through until just combined. Be careful not to overmix the batter.
- Pour the batter into the lined baking tin and bake for 35-40 minutes until golden. You can check its cooked by inserting a skewer. If it comes out covered in batter it needs more time but if its a little sticky then thats okay as you want it to be a little gooey.
- Leave to cool fully then cut into up to 16 squares. You could do 20 smaller squares but 16 gives you aa good portion.