I’m not sure why, but I’ve been on such a baking binge lately. It may have something to do with the fact A – I am not the best baker in the world and I’ve been trying to better that, and B – I get a craving for something and it’s really hard to source a gluten free version from the supermarket!
We all know and love the humble brownie. Well did you know that it has an equally delicious sister, called a Blondie! A blondie resembles a brownie in texture etc, but you go for more Vanilla based flavours. In this recipe, I’ve opted for Feijoa and White Chocolate. And boy am I glad I did.
Here’s what you’ll need
3 Large Feijoas (if you like the taste of them, add more, add as many as you like, just keep in mind the texture will change so you may need to add more flour)
100 grams of Butter
1 tsp Vanilla Essence
1 1/4 cups of Gluten Free Flour (as usual, I’ve used Edmonds)
1 tsp of Baking Soda
1 cup of White Chocolate Buttons
1 cup of Caster Sugar
Note – I used to put xanthan gum in this recipe. However, I’ve made a few brownies and blondies without it and I don’t think it needs it.
In a large bowl, mix your dry ingredients. Place aside and in a seperate bowl, soften your butter. Add to this your vanilla and Feijoa, and mash it all up.
Add the butter mixture to your dry ingredients, and then crack in your egg. Stir with a wooden spoon/spatula until everything has blended together. Don’t panic if its quite thick, this is how you want the batter for this recipe, as the Feijoa does give it quite a lot of moisture, so if the batter is too runny, you may not end up with that blondie/brownie texture you love at the end.
Lastly, mix in your white chocolate, and place into a greased tin – bake at 190 deg for approx 25 minutes, or until golden brown on the top and a knife runs clean through the middle.
Serve warm or cold. This stores really well in the fridge, or in an airtight container.
Not a big fan of Feijoas? Raspberries, Blueberries, any berries will do! You don’t even need fruit, just load it up with White Chocolate.