Blondie with apple and fresh cranberries
8 servings
60 minutes
Blondie with apple and fresh cranberry is a delicate dessert that combines French elegance and homey comfort. Its origin is linked to the classic 'blondie', a type of brownie without cocoa but with white chocolate that gives the batter a sweet creaminess. The tart freshness of cranberry and the fruity juiciness of apple create an amazing balance of flavors: sweetness, a hint of tartness, and the softness of caramelized dough. This dessert features a wonderful combination of contrasts – airy batter, juicy berries, and a light crunch from the sugar crust. Blondie is perfect for cozy tea time or an elegant finish to dinner, especially in cold weather when one craves warmth and comfort.
1
In a small saucepan over low heat, melt the butter with the chocolate, stir, and let cool.
- Butter: 100 g
- White chocolate: 100 g
2
Mix flour, salt, and baking powder.
- Wheat flour: 200 g
- Salt: 0.3 teaspoon
- Baking powder (raising agent): 12 g
3
Beat the eggs with sugar and vanilla sugar. While continuing to beat, gradually add the butter-chocolate mixture. Add the flour mixture and mix thoroughly.
- Chicken egg: 3 pieces
- Sugar: 150 g
- Vanilla sugar: 12 g
4
Wash the berries, dry them, and coat in starch to prevent sinking during baking. Peel and finely chop the apple.
- Cranberry: 100 g
- Potato starch: 2 tablespoons
- Apple: 1 piece
5
Grease the mold with butter and place part of the dough, then add berries and sliced apple, and top with the remaining dough. Place the mold in a preheated oven at 180-200 °C and bake for 35-40 minutes. Check readiness with a wooden skewer.
- Butter: 100 g
6
Take the pie out of the oven, let it cool a bit, then remove it from the mold and sprinkle with powdered sugar.
