Ingredients
175 unsalted butter
115g Valrhona Dulcey or white chocolate
200g caster sugar
200g brown sugar
40g yuzu juice (approx. 3 yuzu worth—you can use less, but don't use more)
Rind of 3 yuzus
3 large free range eggs
95g almond meal
125g plain flour
1 tsp salt
Additional 225g Valrhona Dulcey or white chocolate (roughly chopped)
Method
- Preheat your oven to 180°C.
- In a small microwaveable bowl, melt the unsalted butter and 115g of Dulcey in 30 second bursts until completely liquid.
- Transfer into a large bowl add both sugars, yuzu juice and yuzu zest, stirring until mixed thoroughly.
- Add the eggs one at a time, stirring well between additions until the mixture is smooth and glossy.
- Add salt, flour and almond meal to the mix and stir until you can’t see any dry ingredients—take care not to over mix at this stage as otherwise your blondie will go tough.
- Add 3/4 of the roughly chopped chocolate into the mix and spread into your baking tin.
- Sprinkle the remaining 1/4 of the chocolate on top and gently press into the batter.
- Bake in the oven for 35-40 minutes or until a skewer comes out clean.
- Enjoy!
This recipe is enough to make 12 large pieces using a 30cm x 20cm lamington pan.