I love raspberry and white chocolate as a combination. It can never be overdone. I also love the texture of fudgey brownies. Combine these two together and you’ve got a delicious tray-bake that goes down a storm. These blondies are also very transportable; take a batch into work and share the love! My tip is to not overcook them; take them out the oven when they’re still wobbling around and soft (just like you would with cookies) and leave them on the countertop until they’re cool. Delish.
Note: I made these blondies in a muffin tray as I wanted to do something a little bit different!
Difficulty: Easy; Makes: 12 blondies; Time: 20 mins prep + 20 mins bake
- 140g white chocolate, coarsely chopped
- 75g / ⅓ cup unsalted butter, cut into small pieces
- 100g / ½ cup caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 125g / ¾ cup plus 2 tbsp all-purpose flour
- ¼ teaspoon salt
- 125g-150g / 1 cup frozen raspberries (or fresh – but I prefer frozen as they hold better and release less juice before you cook)
- 100g white chocolate chips
Preheat oven to 180C (or 165C fan) / 350F. Butter the sides of a 6×10 inch baking pan (or muffin tray, as I did in the picture!) and if using a rectangular pan, cover the bottom with greaseproof paper. Note, you can leave overhang to allow you to lift the blondies out easily after baking.
- Place white chocolate and butter in a heat-proof bowl. Place bowl over a saucepan of simmering water and stir occasionally until chocolate and butter have melted (or you can do this in a microwave – just do it in 30 second bursts and stir after each)
- Transfer mixture to a large bowl, add the sugar and mix to combine
- Add the eggs, one at the time, mixing until combined. Stir in the vanilla
- Sift the flour and salt, then fold into the batter until just combined
- If you are using frozen raspberries, at this point remove them from the freezer and roughly chop (e.g. into halves/thirds), releasing as few juices as possible and avoiding the raspberries from breaking down completely
- Gently fold the raspberries into the batter, along with the white chocolate chips. 5 folds should be sufficient!
- Pour batter into prepared pan and smooth the top
- Bake for 22-25 minutes, until top is golden but still soft to touch. Avoid over-baking and remove the blondies as early as you dare – the residual heat from the baking tin will ensure the blondies cook fully but will keep them fudgey!
- Let the blondies cool completely, then lift them out of the pan and cut (or refrigerate until completely set for perfect cutting)
These treats can be kept at room temperature or in the refrigerator in an airtight container for up to 3 days. Alternatively, they can be frozen for up to 2 months, then thawed overnight in the fridge.
Recipe from Pretty Simple Sweet http://prettysimplesweet.com/raspberry-white-chocolate-blondie-brownies/