Brownies don’t have to be brown! White chocolate and raspberry blondies are a delicious twist on chocolate brownies and they are a really indulgent treat.
I found the perfect recipe on Lakeland’s website:
150g white chocolate, broken up
200g unsalted butter, diced
3 large eggs
150g caster sugar
½ tsp vanilla extract
200g plain flour
½ tsp baking powder
100g white chocolate, finely chopped
150g fresh raspberries
Pre-heat the oven 180ºC/350ºF
Place the broken chocolate and butter in a heatproof bowl, set the bowl over a pan of steaming water and melt gently, stirring frequently. Remove the bowl from the pan and set aside.
Whisk the eggs in a large bowl until frothy. Add the sugar and vanilla extract and beat thoroughly until mousse-like in texture.
Whisk in the chocolate mixture.
Sift the flour and baking powder directly onto the mixture and fold in. Stir in the chopped chocolate.
Spoon into a prepared tin, spread evenly and level the surface. Scatter the fresh raspberries over the top.
Bake at 180ºC/350ºF for about 25 minutes or until a skewer inserted in the centre comes out almost clean.
Store in an airtight container and eat within 2 days.
These white chocolate and raspberry blondies are so easy to make, they are insanely addictive… I’m definitely making them again!
Keep smiling 🙂