Monday, September 17, 2012

berry blondies with mint passionfruit coulis - The September Sweet Adventures Blog Hop

I have been lucky enough to be doing some recipe and menu development for Gabriel Chocolate, a single-sourced chocolate company near my house. I have previously talked quite extensively and amorously about them here.  That of course, was before I got to start working with them, now I get to talk amorously about their chocolate every single Saturday. Also, Dinosaur Jack gets to talk amorously about their chocolate every single day because he works there as a real and proper job. 

Recently Gabriel Chocolate has started producing a "white chocolate." I am enamored. It's not as sickly sweet as the other white chocolates I've tasted before, you can actually see the grains of vanilla bean in the(almost) whiteness of the bars and it makes a way better base for cooking because it doesn't just take over with a sticky sweetness. Yum.

As a result of this recent addition to their chocolate repertoire, I have started to develop a blondie recipe to be sold in the cafe. If you haven't heard of blondies before, they're brownies but with white chocolate.
What follows is a recipe for the berry blondies which are now sold in the Gabriel cafe and have been heartily approved by customers and staff alike. So here you go, readers, a not-so-trade secret with a few key additions to make them more dessert-esque and because I wanted to make a sauce to go with them for this month's Sweet Adventures Blog Hop, which I am hosting RIGHT NOW in this very post. The them for September's hop is SAUCES. Don't we all have some mainstay sweet sauce recipes that we call upon regularly for dinner parties/moments of indulgence? 

The sauce I've invented comes from a few cocktail style ingredients and aims to add a sharp sweetness to the otherwise creamily sweet blondies. This is a winner ladies and gents, a winner. I don't mean to boast but I genuinely think that this recipe produces the most chewy, decadent and delicious blondies that I've ever had. It's also work really well to be adapted to make chewy brownies with crunchy edges. Just the way they should be. 

berry blondies with mint passionfruit coulis.
makes six serves

you need:
200g white chocolate
120g butter
1 egg
2 egg yolks
80g castor sugar
1/2 tsp vanilla extract
100g plain flour
2/3 cup frozen mixed berries (or blue, rasp or fresh strawberries)

2/3 a cup mint leaves (compressed into the cup to measure)
juice of 1 lime
1 1/2 tbsp castor sugar
1/3 cup passionfruit pulp

double cream and extra fresh strawberries to serve (optinal)


Preheat your oven to 160C

Line a large brownie or slice tray (or 2 smaller ones) with baking paper.

Double boil the white chocolate and butter, stirring gently but regularly, to ensure they are well combined and don't stick, until both are just melted.

Remove the chocolate from the heat, set aside to cool slightly.

Using a hand held or stand mixer, beat in your egg, beating in until well combined.

Beat in the sugar and vanilla extract until combined.

Beat in the egg yolks, then the flour.

Finally, fold in your berries with a spatula, try to avoid doing this for too long as it stains the mixture.

Pour into the baking trays, then even out the mixture to about 3-4 cm thick.

Bake at 160C for 1 hr, then lower to 120C, bake for a further 15 minutes.

Turn the oven off, but leave the blondies inside until the oven has cooled.

When ready to serve, quickly prepare your coulis sauce.

To make your coulis, blend all the ingredients, plus 2-4 tbsp of water in a blender or food processor until smooth. 

Serve and enjoy. The blondies can be kept for several days in the fridge and the coulis will probably be okay for a day or two.

These blondies are best enjoyed with plenty of time to enjoy them, we kicked back on our Sunday afternoon in our backyard, with the fading sunlight and some friends to enjoy ours.

So, what about you, surely you have a sweet sauce recipe favourite? Why not join us on our hop? Just follow the instructions below and get involved/saucy...

The SABH is brought to you by 84th & 3rdDelicieuxThe Hungry AustralianThe Capers of the Kitchen Crusader, and Dining With a Stud. This blog hop is open to all food (and lifestyle) bloggers. Link-up any new, related posts published from the 17th of September until the 24th.
IMPORTANT - Please read the instructions below, they explain how to link up and how to get the hop to appear on your post. If you aren’t sure of something leave a comment or send me an email at and I will help where I can.

1. Click here for the Link Code
     – Grab the code and add it to the bottom of your sweet-sauce-related post, you will need to do this in HTML view.
    * Adding the code will create the thumbnail link list on your post so people can hop from one entry to the next!
    * REMEMBER – if you are on [not self hosted] the list will not show on your blog, please create a text link back to this post so others can hop through the entries!
    2. Grab the SABH "feeling saucy" badge and add it to your post
     – you can get it at the top of this post or from the announcement page.
    * Just right click on the image, ‘save as’, upload to your site and add it to your saucy post.
    * Link the badge or a line of text to the hostess post [that's this page here] so that others can view the instructions on how to join.
    3. Click here to Enter the Hop
     – This is the really important bit! The badge and thumbnail list are on your post, make sure to enter the hop so you appear in the list.
    * On the entry screen, please add the link to your saucy post [not your homepage].
    * When asked for ‘your name’ please enter your blog name, not your name.
    * When asked for a back link, link to this post.
    * Your entry will be submitted when you click ‘crop’ on your photo.
PLEASE NOTE – your linked post WILL NOT appear straight away in the blog hop thumbnail list. To combat spam this is a moderated hop. Your post will be visible in the list after approved. Entries are approved as soon as super-humanly possible.If you are on Twitter use the #SABH to tell the world about your sauce post and follow us @SweetAdvBlogHop for new hop announcement and general deliciousness...


  1. Thanks for hosting this months Sweet Adventure. What a thrill to be asked to create a recipe for a cafe, congratulations! I love blondies.

  2. I've never had a blondie before. I am misisng out!:)

    I am having issues with the black link requirement when trying to enter the blog hop. I've linked to this page two times in my blog, but the Linky Tool is still saying I have not linked to this page. Any suggestions?


  3. Hey Kc - love the look of those blondies!

    Just tried to submit my entry, but it told me that I don't have the backlink on my post, but I do. I have linked my post to this post, your announcement post and to your blog's general url just to cover all the bases. All the links on my post seem to be working. You can check them here:

    1. Thanks! not sure why the photo of mine doesn't come up on the linky list though? I guess this just isn't my hop!

    2. you can re-enter if you like and see if we can make it work?

    3. Sure why not? I'll give it a go.

    4. Tried, it wouldn't accept a duplicate entry. So I guess you need to remove my first one before I can add the new one?

  4. lovely looking blondies! super pro looking recipe :)

  5. I've never had a blondie either. Something I'll have to try; and your recipe is an inspiration! Also, never tried making the passionfruit coulis with mint! Interesting idea. Thanks for hosting the blog hop! It's exciting to be part of it.

    1. thanks! Feel free to try and adapt this recipe... and post again!

  6. Ooo - what an interesting Blondie recipe, KC. And how FAB you are working on some recipes for Gabriel Chocolate. You go, girl!!

  7. Hi, I'm having a similar problem re:backlink. I do have one, but still not being accepted. :(

  8. It's breakfast time here in the UK, but I want a berry blondie and I want one NOW!

  9. Thanks for hosting the blog hop. Love blondies and the combination of passion fruit and mint I am sure is delicious! Linked my blog post yesterday but my post has not appeared so far on your blog?

  10. Hello!

    Exciting to here that you and Dinosaur Jack are working with the Gabriel crew.

    Look forward to my next trip to Margaret River so I can taste some of your amazing creations.

    I have made blondies before but have never been particularly happy with the result. Look forward to trying your recipe.


  11. I had never heard of blondies before I read this post, but I LOVE the idea! I think I'd do white chocolate and raspberries :)