Rasberry chocolate chunk blondies

Discussion in 'Desserts' started by Rebecca Elizabeth, Jul 28, 2018.

  1. Rebecca Elizabeth

    Rebecca Elizabeth Active Member

    Joined:
    Jul 16, 2018
    Messages:
    29
    Likes Received:
    21
    I finished baking my blondies, finished cleaning up and once it cools Im putting rasberry jam over it. Once its cooled and covered with melted jam I'll add a picture of the finished product.
     

    Attached Files:

    Rebecca Elizabeth, Jul 28, 2018
    #1
    Becky and Norcalbaker59 like this.
    1. Advertisements

  2. Rebecca Elizabeth

    Norcalbaker59 Well-Known Member

    Joined:
    Jun 23, 2017
    Messages:
    1,314
    Likes Received:
    769
    Location:
    Northern California
    The blondes look delicious Rebecca. It looks like you swirled some raspberry in the batter. Did you use chocolate chips or chopped chocolate bar? Raspberry and chocolate is such a great combination.
     
    Norcalbaker59, Jul 29, 2018
    #2
    1. Advertisements

  3. Rebecca Elizabeth

    Rebecca Elizabeth Active Member

    Joined:
    Jul 16, 2018
    Messages:
    29
    Likes Received:
    21
    Thanks. I folded in frozen rasberries and then mixed it. I used one 70 percent cacao chocolate bar broken up into chunks. It was very dough like, not a batter. It turned out to be cake like and a little bit dry, but closer to the center more moist. Tastes good though.
     
    Rebecca Elizabeth, Jul 29, 2018
    #3
    Norcalbaker59 likes this.
  4. Rebecca Elizabeth

    Norcalbaker59 Well-Known Member

    Joined:
    Jun 23, 2017
    Messages:
    1,314
    Likes Received:
    769
    Location:
    Northern California
    @Rebecca Elizabeth, 70% dark chocolate chunks! High five! You must be from a foodie family cuz most people your age don’t know chocolate beyond Hershey bars.

    Sorry to hear the blondies were a bit dry. If you want some help troubleshooting the recipe to get better results let me know and I’ll be happy to analyze the recipe you used.
     
    Norcalbaker59, Jul 29, 2018
    #4
  5. Rebecca Elizabeth

    Rebecca Elizabeth Active Member

    Joined:
    Jul 16, 2018
    Messages:
    29
    Likes Received:
    21
    I ended up having to make extra dough after finishing what the recipe calls for. I heard that dark chocolate is good for the heart which lead me to learn about cacao percentages.

    Here's the recipe, I altered it a bit (It asked for melted margarine, I used unsalted butter instead and creamed the butter...I mean, whisked it and used the electronic mixer).

    Recipe:

    vegetable oil spray
    2 and 3/4 cup all purpose flour
    1/2 cup butter or margarine
    1/2 tsp baking soda
    1/4 tsp salt
    2 cups sugar
    4 eggs
    2 tsp vanilla extract
    1 cup frozen lightly sweetened rasberries
    chocolate chunks (this one wasnt in the recipe, I added it)
    1 10 ounce jar rasberry jam, melted

    Preheat oven to 350 F. Spray a 13 by 9 by 2 inch baking pan with vegetable oil spray
    In a bowl, sift together flour, baking soda and salt
    In a seperate bowl, whisk together sugar and eggs, then add vanilla and butter
    Using a spoon, stir flour mixture into sugar mixture
    Carefully fold in rasberries (mixture will be stiff)
    Pour mixture into baking pan
    bake for 25 to 30 minutes
    Let cool for about 15 minutes
    Melt jam and pour over the bars.
     
    Rebecca Elizabeth, Jul 30, 2018
    #5
    Norcalbaker59 likes this.
  6. Rebecca Elizabeth

    Norcalbaker59 Well-Known Member

    Joined:
    Jun 23, 2017
    Messages:
    1,314
    Likes Received:
    769
    Location:
    Northern California
    @Rebecca Elizabeth

    Ok I see a couple of things that contribute to a cakey texture and dry blondie.

    There’s a lot of egg in the recipe, plus leavening so that will make a cake like texture. Blondies and brownies don’t really need leavening since a dense chewy texture is more desired than a cake texture.

    There’s very little butter to flour, which means a dry blondie.

    The use of brown sugar instead of granulated sugar or a combination of brown and granulated sugar will create a moister blondie as well.

    Melting the butter then beating the sugar in will give you a better texture as well.

    Bake time is always an issue with brownies and blondies; it’s best to bake then a bit underdone as they go from moist to dry in a heartbeat. The edges should be set firm, but the center a bit soft. A toothpick inserted should have a few crumbs. If the toothpick comes out clean, it’s overbaked.


    Taking the basic recipe here I would suggest these revisions. I also added a few flavor ideas for a standard blondie. You can add your raspberries in, it shouldn’t be a problem.


    BLONDIE REVISION


    350°F preheat at least 20 min

    9” x 13” pan lined with foil, see below


    Ingredients


    2 cup (250g) all purpose flour, spoon and level

    1/4 teaspoon salt


    1 3/4 sticks (197g) unsalted butter

    2 cups (400g) dark brown sugar or combination of brown and granulated sugar.


    2 large (150g) eggs, whisked


    Flavor options

    Vanilla extract
    • 3 teaspoons
    OR

    Blend of almond and vanilla extracts
    • 1/2 teaspoon almond
    • 2 1/4 teaspoon vanilla

    4 oz - 6 oz of Add-ins

    Chopped dark chocolate
    Chopped white chocolate
    Chopped Heath Bar
    Lightly toasted pecans, almonds, macadamia nuts, or walnuts


    INSTRUCTIONS

    Preheat oven to 350°F for at least 20 minutes before baking.


    Flip baking pan over. Press sheet of foil over back and sides of pan, leaving several inches of excess foil. Gently lift off formed foil. Flip pan over and insert the formed foil into the baking pan. Leave excess foil around edges.

    To measure flour: stir flour with fork. Spoon flour into a dry ingredient measuring cup until flour is at least 1” above rim. With a table knife level off to make flour even with the rim.

    Whisk flour and salt, set aside.

    In saucepan melt butter over medium high heat, continue to heat until butter is a few seconds more, but do not boil, just make it a bit hot. Remove from heat.

    Add dark brown sugar to butter and whisk vigorously for at least 1 minutes. This helps dissolves sugar and cools it before adding the eggs.

    Whisk eggs into butter and sugar until eggs are fully emulsified. You shouldn’t see any distinction between eggs and butter mixture.

    Whisk in any extracts.

    Gently fold in flour and salt and mix just until just barely combined. If there’s a trace of flour that’s ok, cuz you don’t want to overmix.


    Stir in any add-ins


    Bake until edges are set, but center slightly soft. Toothpick should have a few crumbs.


    Cool completely in pan. Then use foil to lift out before slicing.
     
    Norcalbaker59, Jul 30, 2018
    #6
    Becky likes this.
  7. Rebecca Elizabeth

    Norcalbaker59 Well-Known Member

    Joined:
    Jun 23, 2017
    Messages:
    1,314
    Likes Received:
    769
    Location:
    Northern California
    BTW. There should be enough batter for a 9 x 13 pan.

    But if you are worried it’s not enough, increase the recipe by 25%. Blondies and brownies are not very thick because they are very rich.
     
    Norcalbaker59, Jul 30, 2018
    #7
  8. Rebecca Elizabeth

    Rebecca Elizabeth Active Member

    Joined:
    Jul 16, 2018
    Messages:
    29
    Likes Received:
    21
    Thanks! When I get to a printer I will print it out :)
     
    Rebecca Elizabeth, Jul 30, 2018
    #8
    Norcalbaker59 likes this.
    1. Advertisements

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments (here). After that, you can post your question and our members will help you out.