The Wild Table by Connie Green

Author:Connie Green [Green, Connie]
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2010-10-13T16:00:00+00:00

Position a rack in the center of the oven. Preheat the oven to 325°F.

Spray a 9 × 13-inch baking pan with nonstick vegetable cooking spray.

Add water to a medium saucepan to come 2 inches up the sides of the pan. Place over medium heat and bring to a simmer.

Place the white chocolate and butter in a medium bowl and place the bowl over the simmering water. Make sure the bottom of the bowl does not touch the simmering water; otherwise the bowl will be too hot. Stir together the mixture until melted and smooth. Hold off the heat in a warm place.

Place the eggs, sugar, and vanilla in the bowl of a standing mixer fitted with the whisk attachment. Beat on high for 3 to 4 minutes, or until the mixture is thick and pale colored.

Fold the egg mixture into the white chocolate, just until combined. Fold in the flour and salt, working quickly so as not to lose the volume of the batter, just until combined. The batter should be thick and satiny. Spread it evenly into the prepared pan, using an offset spatula. Scatter the huckleberries evenly over the surface of the batter.

Bake for 35 to 40 minutes, or until the top is puffed and golden brown. Remove to a wire rack and cool to room temperature before cutting into 11⁄2 × 2-inch blondies.

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