D was impatient and wanted to eat them warm, I had to smack him with the back of a wooden spoon on the hands to say be patient to let them cool down before removing from the baking tin. Truth is, wee were both impatient. Then came the moment we had a piece each. I marvelled at how white it was, often cakes on baking turn that rusty gold. Then I popped it into my mouth. These homemade Parsnip White Chocolate Blondies were not as sickly sweet as the White Chocolate Blondies I made in the past, these were just right and still sweet, soft and squidgy.
As delicious as it was, I could only eat one piece of this Parsnip White Chocolate Brownie, D had two pieces. He was very happy. I asked him if he could taste the parsnips. He said if I had not been told about it I don't think I would know, but the fact I saw you putting them in I do know they are there. I said okay. I will share some with my work colleagues and not tell them there is parsnips in these and see what they think?
When I offered some of my work colleagues a Blondie, they looked at me a little dismayed. Some immediately thinking of the Band Blondie fronted by awesome Debbie Harry and some were honest, they had never even heard of a Blondie, so were surprised to note that the Chocolate Brownie had a white chocolate version.
Well they were all pleasantly surprised when I told them these White Chocolate Blondies had grated parsnips in them. Only one could detect a slight graininess and thought perhaps it was lentils,; and one described it to being akin to the South Asian sweet Burfi.
I think once you are made aware that there are some hidden vegetables in these Blondies and more specifically that its parsnips, you can taste it. I wouldn't tell people at first that there are Parsnips in these White Chocolate Blondies, unless of course they truly have a real aversion to it and then see how surprised they are in themselves at how much they've enjoyed a piece - so maybe they can be converted to liking parsnips, like me.
I am sharing some of these Parsnip White Chocolate Blondies with Tin and Thyme for February We Should Cocoa Challenge; Elizabeth's Kitchen for No Waste Food Challenge as the parsnips were left over from a Sunday Veggie Roast dinner and as parsnips are in season, I am also sharing this with Simply Seasonal hosted by Hijacked by Twins. and Jibber Jabber Love Cake event.
Makes 9 large pieces or 25 morsels
200g - 300g white chocolate, broken into pieces
140g caster sugar
1/2 teaspoon vanilla extract
200g parsnips, grated
200g plain flour, sifted
Pinch of salt
Optional: Icing sugar for dusting
Preheat the oven to gas mark 4/180oc.
Line a square baking tin 18 x 28cm and line the base with non stick sheet.
In a bain marie, (or bowl suspended over a pot with water in it ) melt the butter with 150g of white chocolate allow to melt, moving it around with a spatula.
Remove from the heat to cool a little.
In a bowl, beat the eggs, sugar and vanilla, then gently stir in the grated parsnips.
Then the melted buttery white chocolate.
Carefully fold in the flour and salt, then throw in the remaining chocolate.
Pour carefully into the baking tin and bake for 20 minutes or until the top becomes firm, but it it still soft inside.
Allow to cool, before slicing and dusting with optional icing sugar.