Peach Melba Blondies with White Chocolate, Raspberry & Peach – Soft, Sweet & Irresistible
A Modern Twist on Escoffier: Introduction to Peach Melba Blondies
The "Blondie" is often unfairly categorized as merely a "white chocolate brownie," but in the hands of a pastry chef, it is a vehicle for delicate flavor profiling. This recipe draws inspiration from one of history's most famous desserts: Peach Melba. Invented in the 1890s by the legendary French chef Auguste Escoffier at the Savoy Hotel in London, the original dessert honored the Australian soprano Nellie Melba, combining peaches, raspberry sauce, and vanilla ice cream.These Peach Melba Blondies deconstruct that classic flavor triad and rebuild it into a dense, handheld bar. We replace the ice cream with creamy White Chocolate (Valrhona Ivoire 35%), bake fresh Peaches directly into the batter for moisture, and stud the bar with tart Raspberries.The secret weapon here is Raw Licorice Powder. A technique popularized by Nordic pastry chefs (like Johan Bülow), licorice acts as a flavor enhancer. Much like salt, a small pinch of high-quality licorice powder amplifies the natural sweetness of the peach and the tartness of the raspberry without making the dessert taste like "candy." It adds an indescribable depth—a "umami" for sweets—that transforms a simple tea cake into a gourmet experience.Ingredients
- 100 g white chocolate preferably Valrhona Ivoire 35%
- 100 g butter
- 75 g sugar
- 1 ½ eggs
- 50 g all-purpose flour
- 1 tsp raw licorice powder optional – Johan Bülow recommended
- 50 g peach fresh or canned, diced
- 30 g raspberries
Mastering Textures and Flavors📗 Download your PDF now!
Instructions
Melt the Base
- In a heatproof bowl, melt the white chocolate and butter over a bain-marie (hot water bath).
- Once smooth, remove from heat and let it cool slightly.
Prepare the Batter
- In a separate bowl, whisk together the sugar and eggs until light and slightly frothy.
- Fold in the melted chocolate-butter mixture using a spatula until fully combined.
- Sift in the flour and licorice powder, and gently fold to create a smooth batter.
Add the Fruits
- Dice the peach into small cubes.
- Gently fold in the peaches and raspberries, making sure they are evenly distributed throughout the batter.
Bake
- Line a 16 × 16 cm square pan with parchment paper.
- Pour the batter into the pan and smooth the top.
- Bake in a preheated oven at 175°C (350°F) for 20–25 minutes, or until golden and just set in the center.
- Let cool completely — ideally overnight — for the best texture.
Notes
The Science of Ingredients: Achieving the "Fudge" Factor
A blondie is chemically distinct from a cake. Here is why this recipe works.1. White Chocolate (The Fat Structure)
The recipe uses 100g of white chocolate (cocoa butter + milk solids + sugar).- The Science: Unlike dark chocolate, white chocolate contains no non-fat cocoa solids (starch/fiber). This means it melts into a pure liquid fat and sugar emulsion. When baked, this high content of cocoa butter and milk solids does not set into a dry crumb; instead, it solidifies into a dense, fudge-like texture as it cools. This is why white chocolate blondies are naturally moister than dark chocolate brownies.
2. Flour-to-Fat Ratio
You will notice the flour quantity (50g) is very low compared to the fat (100g butter + 100g chocolate).- The Science: This low ratio is critical. If you increased the flour to 100g, you would make a cake. By restricting the flour (starch), we limit gluten development. There isn't enough flour to form a rigid structural network. Instead, the structure relies on the coagulation of the eggs (1½) and the cooling of the cocoa butter. This results in that desirable "chewy" texture that sticks to the teeth slightly.
3. Licorice Powder (Glycyrrhizin)
The recipe calls for 1 tsp of raw licorice powder.- The Science: Licorice root contains glycyrrhizin, a compound up to 50 times sweeter than sucrose but with a different temporal profile (it hits the palate later). It also has unique properties that mask bitterness and enhance fruit perception. In this recipe, it bridges the gap between the creamy, fatty white chocolate and the acidic fruit, creating a complex, lingering finish.
4. Fruit Moisture Management
We use fresh/canned peaches and raspberries.- The Science: Fruit releases water as it cooks. In a dense batter like this, that water can create soggy pockets. However, the high sugar content in the batter creates osmotic pressure, drawing some water out of the fruit early in the baking process, which then evaporates or emulsifies into the batter, creating a custardy texture around the fruit pieces.
Essential Professional Kitchen Tools
To ensure your blondies are fudgy, not greasy, use the right equipment.-
16x16cm Square Pan
- Why you need it: Baking is geometry. This recipe is calculated for a specific volume-to-surface-area ratio. If you use a standard 20cm (8-inch) pan, the batter will spread too thin, overcook, and become dry and brittle. The 16cm size ensures the blondie is thick enough to remain gooey in the center.
-
Bain-Marie (Double Boiler)
- Why you need it: White chocolate burns at 45°C (113°F). Direct heat or an aggressive microwave blast will cause the milk solids to seize and become grainy. A gentle steam bath ensures a silky, smooth emulsion with the butter.
-
Parchment Paper
- Why you need it: Blondies are sticky due to the high sugar and white chocolate content. Greasing the pan is rarely enough. A full parchment sling allows you to lift the entire block out of the pan once cooled, ensuring clean cuts.
Expert Tips and Success Hacks
Achieve the perfect "fudgy" texture with these professional secrets.1. The "Cooling" Patience
You cannot eat a blondie hot.- The Hack: When these come out of the oven, they will appear underbaked and jiggly. Do not put them back in! The cocoa butter is liquid. As they cool—ideally overnight in the fridge—the cocoa butter crystallizes, and the texture transforms from "raw batter" to "dense fudge." If you cut them warm, they will fall apart.
2. Drying the Peaches
Excess water is the enemy.- The Hack: If using canned peaches, drain them and pat them dry with paper towels. If using fresh peaches, toss the diced pieces in 1 teaspoon of flour before folding them in. This thin flour coating absorbs the initial burst of juice during baking, preventing "wet spots" in the crumb.
3. The Gentle Fold
Gluten makes blondies tough.- The Hack: Once you add the flour, switch from a whisk to a silicone spatula. Mix only until the white streaks of flour disappear. Every extra turn develops gluten. A tough blondie is a failed blondie.
4. Licorice Dosage
Licorice is potent.- The Hack: Not all licorice powders are equal. "Raw" powder is stronger than "sweet" licorice syrup. Start with ½ teaspoon if you are unsure. You want a subtle "what is that spice?" reaction, not a mouthful of anise candy.
5. Preventing Fruit Sinkage
Raspberries love to sink.- The Hack: Pour half the batter into the pan first. Scatter half the fruit. Pour the remaining batter, and press the remaining fruit onto the top. This ensures even distribution throughout the bar, rather than a layer of fruit jam at the bottom.
Frequently Asked Questions (FAQ)
Q1: I don't like licorice. What can I substitute? A: You can omit it entirely for a classic flavor. Alternatively, Lemon Zest works beautifully to highlight the Melba profile. Vanilla Bean Paste or a pinch of Cardamom are also excellent, sophisticated alternatives. Q2: Can I use frozen raspberries? A: Yes. Do not thaw them first, as they will bleed too much juice and turn the batter gray/purple. Fold them in frozen right at the end. You may need to add 2–3 minutes to the baking time to account for the cold temperature. Q3: My blondies turned out greasy. Why? A: This usually happens if the butter/chocolate mixture was too hot when added to the eggs, or if the batter was overmixed (causing the emulsion to break). Ensure the melted base is cool to the touch before combining. Q4: How do I scale this for a larger party? A: For a standard 23x23cm (9-inch) brownie pan, double the ingredients. The baking time will likely increase to 30–35 minutes. Always test with a toothpick—it should come out with damp crumbs, not liquid batter. Q5: How long do they keep? A: Blondies have a great shelf life due to the high sugar and fat.- Fridge: 5 days (texture is best here—dense and chewy).
- Freezer: 1 month. Wrap the whole block tightly. Thaw in the fridge overnight.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.