Did somebody say heatwave?! Alas, in Edinburgh it only seemed to last for the day. However, with more National Trust for Scotland locations opening this month I thought I would embrace the excuse to make a picnic – with suitably portable treats – to accompany us. These Summer fruit blondies fit the bill and can be made with whatever fruit you have to hand – strawberries, raspberries, or even mixed frozen Summer fruit like I did here! These fudgy, moreish white chocolate blondies are cut through by the freshness of the fruit. To make the Summer fruit blondies, you will need:
100g unsalted butter, cubed
200g white chocolate, roughly chopped
2 large eggs
175g caster sugar
150g plain flour, plus extra for dusting
100g Summer fruit, chopped in half
icing sugar, for dusting (optional).
Preheat the oven to Gas 4/ 180C/ fan 160C and grease and line a 20cm square baking tin with baking paper. Put the butter and half the white chocolate in a bowl set over a pan of simmering water. Stir occasionally until melted. Leave to cool slightly.
Put the eggs and caster sugar in a large bowl and whisk until thick and creamy. Pour the cooled chocolate mixture over the top and fold together until fully combined. Gently fold in the flour. Toss the remaining chocolate and the fruit in a little dusting of flour and fold into the mixture.
Spoon the mixture into the tin and level the surface.
Bake for 40-45 mins until lightly browned (check after 30 mins – if browning too much, cover loosely with foil for the remaining cooking time).
Cool completely in the tin on a wire rack. Cut into 16 squares. Dust with icing sugar, if you like, and serve.
Recipe adapted from Tesco Real Food.