Blondies with White Chocolate and Cranberries

Amongst my usual tasting crowd there are a few folk who don’t like dark chocolate. Last week I re-made my Marbled Cheesecake Brownies for them, so this week, I’m using white chocolate.

Adam Byatt’s Cranberry Blondies recipe from the Great British Chefs website was a great starting point; I’ve made them gluten-free and added a few spices and darker sugar.

Makes: up to 30 depending on size
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Tahini Fudge (Maltese Helwa Tat-Tork)

Food Blogger Casa Costello posted a recipe just after I’d randomly bought a jar of tahini. I found tahini in a small-town supermarket, so you should find it easily, too. This fudge is dairy-free.

Sesame seeds are naturally gluten-free; but do check your tahini’s label to ensure the factory and/or seeds are not contaminated by gluten products if making for coeliacs.

Makes: 20-30 depending on size
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Marbled Cheesecake Brownies

Since I personally don’t have much of a sweet tooth, I’ve held off on making brownies. But a special occasion crowd requested them, so I turned to Rachel Allen whose recipes always work.

I’ve made them GF, scaled up for a larger tin, and added a hint of coffee, chilli, & spices for a more grown-up brownie, and to modulate the sweetness. The chunkiness of the chocolate makes these quite moreish.

Makes: 30+ depending on size
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White Chocolate Brownie Cake

White chocolate isn’t really chocolate – it contains a low amount of cocoa butter – and its sweetness is enhanced by being paired with something piquantly sharp like dried cranberry and mango.

I wanted something GF which was halfway between a brownie [too rich] and a cake. I’m calling it “the perfect tea-‘brake’ ” (yes, you can groan now). A proper grown-up treat, dead easy to make.

Serves: up to 24
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