White chocolate and raspberry blondies

Celebrate brownie season with this delicious white chocolate and raspberry blondies recipe... 

White chocolate and raspberry blondies Image credit: Love Fresh Berries
Brought to you by Love Fresh Berries

This white chocolate and raspberry blondies recipe is from Love Fresh Berries. Unlike a Victoria sandwich-style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up a little as it cools!

As featured in January 2020 issue of Baking Heaven Magazine

Ingredients

  • 150 g white chocolate
  • 100 g butter
  • 3 free-range eggs
  • 175 g caster sugar
  • 1 tsp vanilla essence
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 175 g raspberries
  • 75 g white chocolate, melted, to decorate

Instructions

1
Preheat the oven to 180°C/Gas Mark 4. Line a 18x28cm (7x11in) roasting tin with a large piece of non- stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin.
2
Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.
3
Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick. The mixture will leave a trail when the whisk is lifted up.
4
Gently fold the melted chocolate and butter into the egg mixture, then add the flour and baking powder. Pour the mixture into the lined tin and sprinkle with the raspberries.
5
Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. Leave to cool in the tin, then lift the paper and blondies out of the tin and put onto a chopping board. Drizzle with the melted chocolate to decorate, then leave to set. Cut into squares and peel off the paper to serve.

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