Raspberry & White Chocolate Blondies

If you’ve not tried blondies before then this delicious and simple recipe is a great place to start. They are the sisters of brownies, and are made the same way but with white chocolate instead of milk or dark chocolate. The tangy fresh raspberries in this recipe are the perfect compliment to the sweet sponge and white chocolate chips scattered throughout this yummy traybake. It’s super easy to make and great for a lazy Sunday afternoon, it would also be fabulous for a bake sale or party!

First I melted the butter in a pan on a low heat. Once it had all melted, I took it off the heat and added the white chocolate, I left it to melt into the butter then stirred then stirred them together after 5 minutes.

I whisked the eggs with the golden caster sugar sugar until they were frothy, then I poured in the melted butter and white chocolate mixture.

Then I added the plain flour and mixed well before pouring the mixture into the tin.

I placed the raspberries all over the batter and sprinkled on the white chocolate chips.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 40 minutes, it was risen all over and golden on top.

Once the blondies had cooled I melted some more white chocolate and drizzled it all over them, then I sprinkled some red 100s and 1000s on top too.

The blondies were delicious and a big hit with my colleagues! The tangyness of the fresh raspberries along with the sweetness of the chocolate and the sponge was a tasty contrast. They were also so simple, quick and easy to make, so perfect for an easy weekend treat!

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Recipe adapted from BBC Good Food

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Raspberry & White Chocolate Blondies

Servings 12

Ingredients

For the blondies

  • 200 g Butter
  • 75 g White chocolate Chopped up
  • 300 g Golden caster sugar
  • 3 Eggs
  • 200 g Plain flour
  • 275 g Fresh raspberries
  • 75 g White chocolate chips

For the decoration

  • 30 g White chocolate melted
  • Red sprinkles Optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a traybake tin

  2. Melt the butter in a pan on a low heat. Once it has melted, take it off the heat and add the white chocolate. Leave it to melt into the butter then stir together after 5 minutes

  3. Whisk the eggs and golden caster sugar together well until frothy

  4. Pour the melted butter and white chocolate mixture into the egg and sugar mixture, whisk together

  5. Add the plain flour and mix well, then pour the mixture into the tin

  6. Place the raspberries all over and sprinkle on the white chocolate chips

  7. Bake on 180C/Fan 160C/Gas Mark 4 for 40 minutes or until risen all over and golden on top

  8. Once fully cool, drizzle over the melted white chocolate and add the sprinkles if desired

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