Raspberry and white chocolate blondies
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Makes 15
Skip to ingredients
- 200g unsalted butterplus extra for the tin
- 150g white chocolateroughly chopped
- 300g light muscovado sugar
- 3 large eggs
- 200g plain flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 125g raspberries
Nutrition: per serving
- kcal296
- fat15.8g
- carbs37g
- fibre0.6g
- protein3.7g
- salt0.17g
Method
step 1
Heat oven to 180c/fan160c/gas4. Butter, then line, a shallow rectangular tin, approx 25cm x 22cm. Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
step 2
Use electric beaters to whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even.
step 3
Pour the mix into the tin, then scatter with the rest of the chocolate and the raspberries. Bake for 40-45 minutes or until risen all over, with a dark golden crust. Cool completely in the tin, then cut into squares.
