32*52 Frosted White Chocolate-Blackcurrent-Lemon Blondies

My friend Simone was coming to visit us this weekend and - not only because it was just her birthday but also because I'm nice like that - I asked her what I should bake for her. She couldn't think of anything specific so I let her choose from type of baked good (cake, muffins, cookies, cupcakes, layer cake...) and flavor (chocolate, fruit, cheese...).

She chose "cake" and "fruit".

Hm.
Nothing came to my mind right away either so I turned to my Pinterest board with baking recipes.

For some reason, all lemony cakes caught my eye.

But especially this recipe for Blueberry Lemon Brownies.

Now. I have never made blondies before, always just brownies. But for some reason, the total lack of chocolate in the dough, plus the general amount of ingredients just didn't scream "brownie" nor "blondie". Maybe I'm wrong (and I apologize if I am) but I wanted more.

So with the idea of blueberries and lemon combined in a blondie, I searched for a basic recipe that sounded like a white brownie (which is exactly what blondie means to me): moist and chocolatey. And then I found this recipe.

Blueberries turned into blackcurrant, because that was all I could get at the store.

Let's see how my combination works out.

Oh, so you think it is tricky to experiment if you bake for a visitor?

Well, thanks for reminding me. I don't feel the pressure at all...

Frosted White Chocolate-Blackcurrent-Lemon Blondies

Adapted from Katy's Lazy Blondies

100 g white chocolate

100 g butter

200 g soft light brown sugar

2 eggs

110 g flour

1 teaspoon baking powder

zest of 1 lemon

juice of 1 lemon

300 g blackcurrant

Frosting

Adapted from this recipe

 

60 g (2 oz) white chocolate

1 tablespoon heavy cream

2 tablespoons butter

100 g (3/4 cup) powdered sugar

120 g (4 oz) cream cheese

zest of 1 lemon

• Melt white chocolate and butter. 
• Beat together sugar and eggs. Add lemon zest and juice.
• Add chocolate-butter mix and combine. 
• Add flour and baking powder and stir until just combined.
• Pour into prepared square brownie baking tin. Spread blackcurrant evenly on top.
• Bake at 180°C (360°F) for 20-30 minutes. Let cool completely before frosting.

• For the frosting, melt white chocolate with heavy cream and butter.
• Mix powdered sugar, cream cheese and lemon zest. Add chocolate-butter mix and stir until well combined. Frost blondies and cool.

My modifications:

Almost everything, as explained above.

The best part though was that I couldn't get those blueberries - it was so yummy with the blackcurrants! Definitely give it a try if you can.

The taste:

Very good. Not very lemony but that doesn't matter because all the other flavors are so wonderful. Very compact and moist, not very high, more like a blondie bar. But good.

Have you ever tried a completely new combination of something for guests? 

How did it turn out?