Raspberry and White Chocolate Blondies
Makes 14 Blondies
- 115g unsalted butter, melted
- 200g soft light brown sugar, sifted
- 2 large eggs, beaten
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ¼ teaspoon table salt
- 200g plain flour, sifted
- 100g white chocolate (30g small chunks and 70g finely chopped)
- 1 teaspoon vanilla extract
- 100g defrosted British IQF Raspberries
Total time required: 1 hour 10 minutes
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Use a square cake tin and line with grease proof paper; this will stop the blondie from sticking to the tin. To remove you will need to pick up diagonally opposite corners of the grease proof paper, and put onto a chopping board. Cut the blondies into squares using a sharp knife, to get the cleanest cuts run the knife under hot water so it doesn’t get too messy.
- Preheat the oven to 190°C/gas mark 5.
- Line a square cake tin with grease proof paper.
- Melt the butter over a gentle heat and leave to cool.
- Finely chop 70g of white chocolate and cut 30g into small chunks – put this to one side.
- Add the sugar to the cooled butter, and mix together.
- Crack the eggs into a large mixing bowl, and beat until smooth, then add the sugar mixture and vanilla extract.
- Stir well with a wooden spoon, until completely mixed.
- Add the sifted flour, salt, bicarbonate of soda and baking powder - mix until all the dry mixture is incorporated.
- Add the finely chopped white chocolate (leave out the small chunks).
- Pour the mixture into the tin, making sure the mixture is spread evenly to all edges of the tin.
- Scatter the small chunks of white chocolate and raspberries on top of the blondie.
- Bake in the preheated oven for about 35-40 minutes, they should have risen slightly and there should be a slight wobble in the mixture – you can insert a skewer to check if they are done: if it comes out clean they are done, but if you prefer more gooey blondies remove from the oven sooner.
- Leave to cool and place on chopping board to cut up into squares.