Raspberry blondies
The sweetness of gooey blondies is perfectly balanced with the tartness of fresh raspberries in this easy recipe. The mix of sugars gives lovely caramel notes to the bake and a drizzle of white chocolate gives a pretty finish.
Ingredients
- 130g/4¾oz unsalted butter, cut into cubes, plus extra for greasing
- 125²µ/4½´Ç³ú white chocolate, chopped into chunks
- 100g/3½oz soft light brown sugar
- 100g/3½oz golden caster sugar
- 2 free-range eggs
- 1 tsp vanilla bean paste
- 200g/7oz plain flour
- 1 tsp baking powder
- pinch salt
- 150g/5½oz fresh raspberries
- 25g/1oz flaked almonds
Method
Grease and line a 20cm/8in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Set aside 25g/1oz of the white chocolate for decoration.
Melt the butter with half the remaining white chocolate in a bowl, either in the microwave or suspended over a pan of simmering water. Tip into a large bowl and leave to cool for 2–3 minutes.
Add both types of sugar to the melted butter and whisk for 2–3 minutes until the mixture is thoroughly combined and slightly paler in colour.
Add the eggs and vanilla and mix again to combine.
Sift the flour and baking powder into the bowl, add the salt and mix again to thoroughly combine. Fold in the remaining white chocolate chunks.
Fold in 100g/3½oz raspberries. Spoon the mixture into the tin and level the surface. Scatter with the remaining raspberries and flaked almonds.
Bake for about 30 minutes until firm, risen and golden brown. Leave in the tin to cool completely.
To decorate, melt the reserved white chocolate either in a heatproof bowl set over a saucepan of barely simmering water or in short bursts in the microwave. Stir until smooth and use a spoon to drizzle the chocolate over the blondies (or for a professional finish, scoop the melted chocolate into a small piping bag. Snip the end into a fine point and drizzle chocolate all over the top of the blondies).
Pop into the fridge to set for 10 minutes before cutting into squares or bars to serve.