Raspberry and White Chocolate Blondies
These blondies are buttery and chewy with pockets of melted white chocolate and tart raspberry running through them. Fold the raspberries in still frozen so they don't bleed too much and turn the batter pink. Bake until the edges are set but the middle still looks soft.
Ingredients
Makes 9 servings
- 183g White chocolate
- 142g Butter
- 183g Brown sugar
- 4 eggs
- 183g Plain flour
- 162g Frozen raspberries
- 9ml Vanilla essence
Method
- Preheat oven to 170°C. Melt white chocolate and butter together. Whisk in brown sugar, eggs and vanilla.
- Fold in flour and a pinch of salt until smooth, then gently fold in raspberries (still frozen).
- Pour into a lined 20×20cm tin and bake 22–25 minutes until golden on top and just set in the centre.
- Cool completely in the tin before slicing — they are fragile when warm.
Nutrition
Per serving: 420 kcal · 6.8g protein · 49.6g carbs · 21.9g fat