Instructions
- In a small saucepan, melt butter over medium heat, stirring occasionally.
- Once melted, let the butter continue to bubble away, carefully swirling the pan every 30 secs. Cook for 5 mins then transfer to a large bowl and cool for a few mins.
- Meanwhile, arrange a rack in the centre of the oven and heat to 175ºC.
- Grease an 8-x 8-inch baking pan. For easy blondie removal, you can also line with a strip of parchment.
- Add the brown sugar to the cooled browned butter in the bowl and whisk to combine. Add the egg and vanilla, then whisk until well combined.
- Add the flour, baking powder, and salt. Mix again, then add the nuts, 2 ounces of the chopped ruby chocolate, and half of the freeze-dried berries; stirring until combined.
- Transfer the batter to the prepared pan, spreading into an even layer. Then, bake until the edges are set for about, 20 to 24 mins.
- While the blondies are still hot, sprinkle evenly with the white chocolate and remaining ruby chocolate. Let the chocolate melt for a few minutes, then use an offset spatula or knife to spread and swirl, creating a marbled design.
- Sprinkle evenly with the remaining crushed freeze-dried berries before the chocolate sets.
- Cool to room temperature for at least an hour. If needed, move the cooled blondies to the fridge for a few minutes to help the chocolate set.
- Then stuff your face with the best blondies ever!