Raspberry and White Chocolate Blondies
Blondies are my go-to comfort bake and I think they’re never better than when you add a handful of raspberries to the mixture to give a gorgeous sharpness to pair with the fudgy white chocolate blondie!
Recipe
Makes 16 squares
Time: 45 minutes (including baking time)
Ingredients
- 170g butter
- 220g light brown sugar
- 1 tsp vanilla bean paste (or extract)
- 1 large egg
- 210g plain flour
- 150g white chocolate
- 50g raspberries (I use frozen as it’s cheaper but you can use fresh if you prefer)
Method
- Pre-heat the oven to 180C. Grease and line a 9” square tin with butter and baking paper.
- Melt the butter in a large bowl by putting it in the microwave for 20 second bursts. Add the sugar and vanilla and whisk until combined.
- Add the egg and whisk again to combine. Then add the flour and whisk again to make a smooth batter.
- Take the white chocolate and chop it into rough chunks. Then add this chopped chocolate and the raspberries to the blondie mixture and stir it in.
- Pour the batter into the lined tin. Bake the blondies for 25-30 minutes, until golden brown and still a little fudgy in the middle. Leave to cool and then cut into 12 slices and enjoy!
Thanks for reading!
Emma x