This is my favourite kind of baking. Throw everything in baking. This tray of blondies seriously disappeared in less than 24 hours. I didn’t even have a full tray to photograph because it was too dark when it came out of the oven and there was no way we weren’t going to eat them until the next morning. Sorry, I have no self control when it comes to eating cake.
I used Food 52’s brown butter blondie as a base recipe and added a layer of raspberry jam to the middle along with all the fixings.
Kitchen Sink Raspberry Jam Blondies
(base recipe adapted slightly from Food 52)
250g (2 sticks) unsalted butter
260g (2 cups) plain flour
1 teaspoon salt
2 medium eggs
1 tablespoon vanilla extract
350g (1 3/4 cups) dark brown sugar
250g good quality raspberry jam
100g chocolate chips
30g dried cranberries
100g whole almonds, roughly chopped
oats, for the topping
- Preheat the oven to 180 C/350 F/gas mark 4. Grease and line an oven tray and set aside.
- To brown the butter, melt in a light colour medium pan. Over a low heat let it melt completely and swirl the butter round occasionally. It will start to foam, don’t worry, just keep watching and eventually the foam will settle, it will turn amber and wonderful nutty smell will fill your kitchen. Let cool for a few minutes in the pan while you mix the rest.
- In a jug, mix the eggs and vanilla extract.
- Sift the flour and salt into a large bowl.
- Stir the sugar into the melted butter and then add the egg and vanilla mixture.
- Pour the wet ingredients into the flour and salt and stir until almost all the flour has gone. Add in the chocolate chips, raisins, cranberries, nuts or whatever you want to use and mix into distribute evenly.
- Spread half the mixture over the bottom of the oven tray. Spread the jam on top and then add the remaining blondie mix.
- Scatter the oats on top and bake for 25-30 minutes. Leave to cool for 10 minutes before serving – if you really can’t wait.