White Chocolate + Raspberry Blondies are soft, buttery squares of heaven with the raspberries adding a tartness that cuts through all that sugar. I’ve been making this recipe for 10 years and it never ever let’s me down. I have brought them to work, bake sales, and they always go down a treat. Even my cake hating husband loves them.
These are so easy to make. Use the best quality white chocolate you can and real vanilla extract not vanilla essence. If you use frozen raspberries add them frozen. Do not let them defrost first.
White Chocolate + Raspberry Blondies – Ingredients:
250g white chocolate
200g unsalted butter
3 large eggs
150g caster sugar
Teaspoon vanilla extract
200g plain flour
Teaspoon baking powder
2 packs of raspberries
1- Melt 200g white chocolate and the butter in a heatproof bowl over a small saucepan of hot water untill smooth. Stir occasionally with a spoon to help it along. Don’t let the water boil and don’t let the water touch the bottom of the bowl.
2- In an electric mixer whisk the eggs, sugar and vanilla extract untill thick and mousse like. Should take about 8-10 minutes.
3- Whisk in the slightly cooled melted chocolate mixture. Sift in the flour and baking powder and fold to combine thoroughly.
4- Roughly chop the remaining 50g white chocolate and stir it through your batter. Pour into a greased brownie tin lined with baking paper.
5- Place the raspberries over the top. I line them up in rows so there are even amounts in each square. Bake for 25 minutes at 180. Leave to cool and cut into 9 beautifully large pieces.
I love a sweet treat even when trying to eat healthy. Yes these have plenty of sugar but a little bit of real food in moderation satisfies a sweet tooth without doing too much damage to your waistline. Let me know what you think over on my Instagram HERE.