Gooseberry blondies

Portion size: Makes 15-18
Prep time 15 min. Cook time 45 min
Difficulty: easy

Vegetarian

Kathy Slack

Food writer, grower and cook

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These easy gooseberry blondies from food writer Kathy Slack are packed with white chocolate, hazelnuts and ripe gooseberries. The perfect bake for a relaxed summer afternoon tea.

Summer baking: gooseberries are usually in season from June to August in the UK. If you’ve grown your own and have a glut on your hands, there are few more delicious ways to use them up than in a batch of blondies.
Why they’re so good: “Blondies, so called because they are similar to a chocolate brownie but made with white chocolate, can be overly sweet for my liking, but the pop of a few tart gooseberries, a classic pairing with white chocolate, tempers the sweetness nicely,” says Kathy.
Make ahead: the blondies will keep in an airtight container for up to 3 days at room temperature, getting gooier and jammier as time goes on.

Prefer milk or dark chocolate? Check out our collection of brilliant brownie recipes. Gooseberry glut? Browse all our best gooseberry recipes.

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Ingredients

170g salted butter, softened
100g soft dark brown sugar
100g soft light brown sugar
2 medium eggs, beaten
230g plain flour
1 tsp baking powder
1 tsp vanilla paste
3 tbsp whole milk
200g fresh gooseberries
120g white chocolate, chopped
50g blanched hazelnuts, chopped

Specialist kit

20cm x 30cm baking tin

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Method

Heat the oven to 170°C/150°C fan/gas 3½. Line the baking tin with baking paper. Put the butter and both sugars in a stand mixer with a paddle attachment and beat together until pale and fluffy (you could also use an electric hand mixer or a wooden spoon and lots of elbow grease).
Add the eggs gradually, beating well before adding the next lot. Gently fold in the flour and baking powder using a large metal spoon, then add the vanilla paste and milk and gently fold in again to create a soft mixture that falls off the spoon with a gentle tap. Finally, stir in half the gooseberries, chocolate and nuts.
Spoon the mixture into the prepared tin and scatter over the remaining gooseberries, chocolate and nuts. Bake for 40-45 minutes or until a skewer pushed into the middle comes out clean. Leave to cool completely in the tin before removing and cutting into squares.
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