White Chocolate Blondies with Raspberries
A delicious variation on classic blondies, these white chocolate blondies are packed with raspberries. What a treat!
Servings: 16 pieces
Ingredients
- 225 grams unsalted butter
- 350 grams light brown caster sugar
- 275 grams all purpose flour
- 2 eggs size M
- 1 tbsp vanilla extract
- Pinch of salt
- 100 grams white chocolate chopped
- 100 grams frozen raspberries
Equipment
- 20 x 20 cm square baking pan (8 x 8 inch)
Instructions
- Line the baking pan with parchment paper. Preheat the oven to 200°C/390˚F (conventional oven)
- Melt the butter in a pan, then transfer it to the bowl of a stand mixer along with the sugar. Mix the butter and sugar together until smooth. Add the eggs one at a time, mixing continuously.
- Add the vanilla and mix on high speed for two to three minutes. Finally, add the flour and salt. Mix briefly on high speed again, then fold in the frozen raspberries and white chocolate.
- Spread the batter in the pan, then bake the blondie for 30 to 35 minutes, or until golden brown.
- The top should be a thin, crispy layer. The inside may still be slightly wet, but the edges should feel firm. The blondie will firm up again as it cools.
- Allow the blondie to cool completely before removing it from the pan and cutting it. If desired, trim the sides and cut it into 16 pieces.
Tips
Not a fan of raspberries? You can leave them out and enjoy white chocolate blondies. They will need to bake for five fewer minutes.
How to store
Store the blondies in an airtight container for up to four days, or freeze them and thaw a few pieces at a time.