White chocolate and raspberry blondies Recipe

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  • Nut-free
  • Vegetarian

makes:

12

Skill:

medium

Cost:

cheap

Prep:

30 min

Cooking:

35 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

If you’re a fan of dark chocolate brownies then you will love this moist white chocolate version speckled with fresh raspberries

Ingredients

  • 150g (5oz) white chocolate
  • 100g (4oz) butter
  • 3 eggs
  • 175g (6oz) caster sugar
  • 1 teaspoon vanilla essence
  • 200g (7oz) self-raising flour
  • 1 teaspoon baking powder
  • 175g (6oz) raspberries
  • 75g (3oz) white chocolate, melted to decorate

Method

  • White chocolate and raspberry blondiesPreheat an oven to 180oC, 350oF, gas mark 4. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. How to line a square cake tin video

  • Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.

  • Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up.

  • Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. Pour the mixture into the lined tin and sprinkle with the raspberries.

  • Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. Drizzle with the melted chocolate to decorate then leave to set. Cut into squares and peel off the paper to serve.

More Recipe Ideas

Top Tip

Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.

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