I will admit that I fully understand any scepticism towards this recipe. My decision to order a chocolate and wasabi cake to curb my sweet tooth in Wagamamas a few years ago was met with the same reserve. Let’s face it, you wouldn’t normally put these flavours together.However providing you are careful with the amount of wasabi you use, I think it works quite well.
Wasabi has a very strong and harsh taste which is not surprising considering it is also known as Japanese Horseradish and can be compared to a hot mustard. However, since white chocolate is particularly sweet baking it into a blondie stops it from completely blowing your head off. At the same time you want to make sure you add enough: in the brownies I made, the flavour was difficult to place. While my best friend said it added a warmth that wasn’t hugely recognisable but definitely made a difference, my dad said he could taste fish, cheese and caramel (?) but that it was ‘spot on’. My Mum, however, said she couldn’t taste anything, but still enjoyed them as a plain blondie. Again, this was enough to keep my sweet tooth happy.
Feel free to experiment with the levels of wasabi if you are feeling brave. Since you will only be adding small quantities it shouldn’t effect the consistency of the mix and therefore how it bakes. If it does, I would seriously reconsider the amount you are putting in. I only made a small tray, but here is my version based on a recipe from the BBC by Cassie Best.
Wasabi Blondies (makes 12 bitesize brownies)
- 75g Unsalted butter
- 70g White chocolate
- 60g Plain Flour
- 70g Light soft brown sugar
- 30g Golden caster sugar
- 1 egg
- 1/2 tsp wasabi
- Preheat your oven to 180C/ 160 Fan/ 320F
- Melt the butter and and half the white chocolate and leave to cool for 15 minutes.
- Meanwhile whisk the eggs and the sugar in a large bowl until they thicken.
- Pour the chocolate and butter into the whisked eggs and gently fold in, making sure you don’t lose too much air.
- Sieve in the flour mixture and fold again.
- Add the wasabi and the rest of the white chocolate cut into chunks. Stir until everything is combined.
- Pour into a greased and lined tin and then bake for 25-30 minutes. Cool completely in the tin.