Fancy a change from brownies then look no further, this raspberry and white chocolate blondie recipe has the perfect balance of sweetness and tartness, and is just delightful enjoyed over a nice cup of tea and a gossip.
Prep time 20 mins
Cooking time 40mins
225g unsalted butter, very soft
250g demerara sugar
2 large free range eggs
1.5tbsp vanilla extract
290g plain flour
1/2 tsp baking flour
100g of white chocolate broken into chunks
150g of fresh raspberries
1 tbsp of caster sugar
1 tbsp of lemon juice
Heat your oven to 170c and line a 10" by 8" tray with baking paper.
Add 100g of raspberries, saving about 50g to one side, lemon juice and caster sugar into a saucepan and heat until the raspberries are completely mushy, should be about 7 mins, allow to cool, pass through a sieve and return the seedless juices to a pan and reduce by half until you have a lovely thick syrup.
Cream together the sugar and butter until until you get a paste, add the eggs and vanilla extract, stir well. Sift in the flour and baking powder into the wet mixture and combine.
Spoon half of your mixture into your baking tray then add half of your chocolate chunks and half of your remains raspberries.
Spoon over remaining blonde mixture and add the last of your chocolate and raspberries, use a spoon to drizzle over your raspberry sauce and then use the a knife to make a swirly pattern.
Place the mixture into the oven, it will take around 25-35 mins depending on how gooey you like them, check with a clean knife at 25 mins and put back in the oven if they are still a bit wet for your liking.
Leave to cool before cutting, enjoy this impressive bake with a lovely cup of tea!!
