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 Raspberry & White Chocolate Blondies 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!
I started by melting the butter and golden caster sugar together in a pan on a low heat.
Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in.
I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla. 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 Raspberry & White Chocolate Blondies had cooled I melted some more white chocolate and drizzled it all over them, then I added some red sprinkles and some freeze dried raspberries.
The Raspberry & White Chocolate 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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Raspberry & White Chocolate Blondies
For the blondies
- 200 g Butter
- 300 g Golden caster sugar
- 100 g White chocolate Chopped up
- 3 Eggs large
- 1 tsp Vanilla extract
- 200 g Plain flour
- 225 g Fresh raspberries
- 50 g White chocolate chips
For the decoration
- 30 g White chocolate melted
- Red sprinkles optional
- Freeze dried raspberries optional
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
Melt the butter with the golden caster sugar in a pan on a low heat
Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes
Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract
Add the flour and whisk it in, then pour the batter into the lined traybake tin
Place the raspberries all over and sprinkle on the white chocolate chips
Bake for 30-35 minutes or until risen all over and golden on top
Once fully cool, drizzle over the melted white chocolate and add the sprinkles and freeze dried raspberries if desired
Chop into squares to serve, store leftovers in an airtight container in a cool place and eat within 3 days
Recipe inspired by BBC Good Food
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