These went down very well at the Comic Relief Cake Sale at work on Friday - apparently, anyway, since I didn't get to taste any! A blondie is like a brownie, but with white chocolate instead of dark and muscovado light brown sugar to give a 'blonde' colour and caramelly flavour. All its other qualities (or vices, depending on your view) are the same - high sugar, high fat, high chocolate, high squidgyness inside contrasting with crispness without. Very rich, I imagine, but I guess I'll have to make them again to find out! The respberries give a lovely colour and testural contrast, and probably introduce a welcome note of tartness - I imagine. (do I sound bitter at not having tasted any? Me?). The
recipe comes from the Good Food site, and is a doddle if you have a good electric mixer - the eggs do need to be beaten to quite a volume.
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