1 July, 2020
Raspberry & White Chocolate Blondies
I love raspberries….. especially when encased in a bake! These Blondies are gorgeous! The sharpness of the raspberries compliments the sweetness of the white chocolate. Probably one of my favourite things I’ve baked during lockdown!
Ingredients:
- 200g unsalted butter
- 150g white chocolate, roughly chopped
- 300g light muscovado sugar
- 3 large eggs
- 200g plain flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 125g raspberries
Instructions:
- Preheat the oven to 180°C/fan160°C/gas4. Grease & line a rectangular tin (approx 25cm x 22cm).
- Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
- Whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a spatula until even.
- Pour the mixture into the tin, then scatter with the rest of the chocolate and the raspberries.
- Bake for 40-45 minutes, or until risen all over, with a dark golden crust. Allow to cool completely in the tin, then cut into squares.
As with all blondie recipes, don’t leave them in the oven too long, as they will become dry very quickly. I took these out a few minutes before I usually would, and they were perfect and gooey for a good few days.
Recipe adapted from Olive magazine