Tuesday, 15 January 2013

White Chocolate Raspberry Blondies

Image Source: BBC GOOD FOOD

Although we're huge fans of brownies here at HQ, sometimes it's nice to change things up a little and when we do we always opt for blondies.  Perfect for a spring picnic, tea party or just an afternoon treat. 

Let's get started... 

White Chocolate Raspberry Blondies 

Serves  15 | To prepare 10 mins | To cook 50 mins

  • 200g unsalted butter , plus extra for the tin
  • 150g white chocolate , roughly chopped
  • 300g light muscovado sugar 
  • 3 large eggs
  • 200g plain flour
  • ¼ tsp salt 
  • 1 tsp vanilla extract
  • 125g raspberries
  • Heat oven to 180C/fan 160C/gas 4. 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.
  • 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.
  • 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.
Recipe Source: BBC GOOD FOOD




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