Recipe: White Chocolate and Raspberry Blondies

Some foods are made to be together, and white chocolate and raspberry is definitely a marriage made in heaven.

Whether it’s white chocolate and raspberry muffins, cookies, or trifle (one of my favourite desserts), I love the combination in any form, and the other day it was my tummy’s (and colleagues’) turn to enjoy white chocolate and raspberry blondies (appropriately named brownies because of their colour). 

Ingredients:

• 125g butter, cut into cubes
• 200g white chocolate, broken into pieces
• 165g caster sugar
• 2 eggs
• 110g plain flour
• 75g self-raising flour
• 150g raspberries
• 100g chilled white chocolate, roughly chopped
  

 

Method 

1. Pre-heat the oven to 180°C and line a 23” tin with baking parchment.

2. Place the butter and 200g white chocolate in a pan and melt it over a low heat until the mixture is combined and smooth.

Hint: It may take a while for the butter and chocolate to melt together, and it may seem as though the mixture will not go smooth, but it will, eventually – just keep stirring.

3. When melted, leave the mixture to cool, and prepare the other ingredients. The 100g white chocolate needs to be roughly chopped into chunks.

Top tip: To speed up the cooling process, place the pan of butter and chocolate in a bowl of cold water.

4. When the chocolate and butter mixture has cooled slightly (don’t panic if it separates a little), mix in the sugar and eggs, and sift in the flours. When these are combined, stir through the raspberries and chunks of chocolate so they are evenly distributed.

5. Pour the mixture into the lined tin and place in the oven to bake for 40 minutes.

Top tip: Brownies / blondies are cooked when the middle no longer wobbles. A good brownie is gooey in the middle, so make sure you don’t overcook the mixture and make it too dry.

6. When cooled, slice your blondies into even-sized pieces, and dust with icing sugar to finish.

White Chocolate and Raspberry Blondie