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If you’re looking for another simple dessert recipe that requires neither heavy mixing or tedious processes, this recipe should go into your list. And this is also an excellent alternative for those who doesn’t find dark chocolate-based desserts appealing.

One of the best blondie recipes I have is from the book “Extreme Brownies’ by Connie Weis. The stained page with marks all over has proven the countless numbers of blondie-baking I have made. Such a simple recipe with absolutely delicous result. The author grows her own berries but still she freezes them for this purpose. Must use frozen berries! To add colors and enhance the berries flavour, I would add packed frozen berries to this white beauty. Blueberries, blackberries, dark raspberries and the vibrant strawberries. They do wonders in this dessert.

All kinds of berries are pretty much expensive in a tropical country like ours particularly because they are pricey and can hardly grow beautifully. We do have strawberries grown in the highland but they are not as luscious and juicy as the imported ones. And they don’t keep well as they get pretty soggy and watery once we reach home from the highland. But it’s so much cheaper in the highland so we would buy them in bulk and keep them frozen.

When making blondies or any kinds of bar desserts, try not to overmix the batter when flour is being added. Traces of flour is okay. We do not want a tough texture resulted from gluten formation.

The original recipe calls for chilling the blondie for 7 to 8 hours. We were rarely able to do that. We do not want to break the children’s hearts eagerly waiting for this dessert and they don’t mind eating it warm, do we?

Unlike my kids, I would find myself religiously following Connie’s advice to chill the blondies well. In the meantime, I normally prepare her ultimate white chocolate cream cheese frosting to top those pretty rosy blondies. Honestly, I sometimes give this recipe a tweak here and there just to have some variations. The result would still be awesome.

Awesome recipe indeed, Connie Weis!

Blondies beri

Blondies ialah brownies yang tiada ada koko atau coklat gelap dalamnya tetapi ada vanila dan kadang-kadang coklat putih. Untuk penggemar dessert yang tak suka coklat gelap, blondies lah gantinya.

Antara resipi blondies yang paling kerap kami buat ialah resipi ‘White Chocolate Raspberry Blondies’ oleh Connie Weis. Buku Connie ‘Extreme Brownies’ ada puluhan brownies dan blondies yang sedap-sedap belaka. Inilah resipi yang ramai customer kami suka jadi, sebab itulah kami nak kongsikan di sini.

Resipi asal guna semua raspberries yang sememangnya mahal di sini. Jadi kami biasa gunakan berries beku yang biasa dijual di pasaraya. Dalam peket ni kebiasaannya ada campuran beberapa jenis beri seperti strawberries, blackberries, blueberries dan raspberries. Cara lain ialah gunakan semua strawberry. Beli saja strawberry Cameron dan bekukan. Buah strawberry Cameron jauh lebih murah Yang penting, buah mesti beku.

Bila buat blondies ini, juga penting ialah tidak terlebih pukul adunan. Tepung mestilah diayak atas adunan butter dan kaup balik gunakan spatula. Jika ada serbuk tepung sikit-sikit, biarkan. Kita tak mahu blondies yang liat sebab ada gluten yang terhasil sebab kita terlebih pukul.

Sekali dengan resipi blondies ni ada resipi toppingnya. Resipi asal yang ni memang sedap tetapi jika ada resipi cream cheese frosting lain, boleh juga digunakan untuk tukar-tukar rasa. Cuma pastikan blondies dah disejukkan dalam chiller semalaman sebelum kita keluarkan dari loyang dan sapu toppingnya.

Silalah cuba resipi Connie Weis ni!