Raspberry And White Chocolate Blondies
Raspberry And White Chocolate Blondies offer the perfect pairing of sweet and tart flavors! Quick, easy and needing only simple ingredients.
Servings: 16
Calories: 376kcal
Ingredients
- 1 cup brown sugar loosely packed
- 1 cup white sugar
- 250 grams/2 sticks butter unsalted, Note 1
- 2 large eggs free range, Note 2
- 2 teaspoons vanilla
- 2 cups plain flour no need to sift
- 1 ½ cups white chocolate chips Note 3
- 1 ½ cups raspberries Note 4
Instructions
- Preheat oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Prepare baking dish: lightly grease a large square (24 x 24 cm or 9.4 inch) baking dish with olive oil and then line it with 2 overlapping sheets of baking paper. Leave a 2-3 inch overhang on each side.
- Sugar and butter: add the brown sugar and white sugar to a large mixing bowl. Then place the butter into a heatproof jug and melt on high heat in the microwave for 30 second increments until melted. Remove and stir gently once melted then pour over the sugars and stir to consistently combine.
- Eggs: vanilla and flour: next crack each egg and add them to the bowl followed by the vanilla. Stir till these are consistently mixed in and then add the flour. Stir again once the flour has been added until the mixture is smooth with no visible flour at sides or base of the bowl.
- Raspberries and chocolate: next add the white chocolate chips and raspberries. Then stir gently to fold these in. Note 5
- Transfer: transfer the combined blondie batter to the prepared baking dish. Use a spatula to spread this out reaching all 4 corners and make it one reasonably flat or evenly spread layer.
- Bake: place the baking dish into the preheated oven and let the blondies bake for 30-35 minutes. A skewer inserted will come out with minimal crumbs at this point.
- Cool: use oven mitts to remove the baking dish from the oven and set it on a heatproof surface. Leave it to cool for at least 30 minutes (can refrigerate for this time). Then pull the blondies up and out of the baking dish. Then leave to cool for another 30 minutes before removing the baking paper and slicing into portions.
Video
Notes
- Note 1 - Butter: I use unsalted butter to lean the blondies towards a sweet not salty flavor profile. I also chop the bigger block or sticks of butter into smaller pieces before adding these to a microwave safe jug. Once the butter has melted (I use high heat for 30 second increments), give it a stir before pouring over the sugars.
- Note 2 - Eggs: so that you don't end up with any eggshell in the mixing bowl, crack each egg into a small bowl before adding to the wet batter.
- Note 3 - White chocolate: I use chocolate chips for this recipe. Equally you could use a block and cut it into pieces or chocolate melts roughly chopped. You can also use either milk or dark chocolate to the equivalent amount. Whichever chocolate you choose needs to be cooking chocolate, not eating chocolate.
- Note 4 - Raspberries: this is one punnet of fresh raspberries. Or you can use frozen raspberries to the equivalent amount.
- Note 5 - Gentle stir: raspberries whilst bursting with the berry-ness are fruit perfection, they are also fragile little things. So once you have added them to the mixing bowl, use a very gentle hand to stir them together. Some will still break and you will get a smear through the blondies but this just adds to their poetic beauty.
Nutrition
Calories: 376kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 129mg | Potassium: 114mg | Fiber: 1g | Sugar: 36g | Vitamin A: 433IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg