Ruby chocolate has a wonderful pink colour and an amazing delicate fruity flavour. It really needs to be tried to be believed.
I have used it in my brownies instead of dark or white chocolate and it is truly amazing!
Continue reading “Ruby Chocolate Brownies”
The addition of lemon curd to these blondies gives a real zing!
I cut mine in to 16 squares, however you can cut them in to squares as large of as small as you like them. Continue reading “Lemon Blondies”
Adding fruit to cake does give it a completely different dimension, adding fresh raspberries to a blondie is a stroke of genius.
Blondies are already soft and gooey and the fresh fruit will make it extra moist. I have found a little more flour is needed than usual. I have also found that these are better the next day – if you can wait that long!
I love the soft gooeyness of blondies, with the added dimension of the jam and the jammie dodgers these blondies really do take some beating.
These White Chocolate Fudge Blondies are very similar to my Chocolate Fudge Brownies, except I have used white chocolate instead of dark chocolate to achieve the ‘blond’ look. Continue reading “White Chocolate Fudge Blondies”
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