White Chocolate and Raspberry Blondies
A rich moist fudgy buttery cake packed full of white chocolate chips and raspberries.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 12 squares
- 225 grams granulated sugar (1 and 1/8 cup)
- 4 large eggs
- 225 grams unsalted butter - melted (1 and 1/8 cup)
- 150 grams Plain flour All Purpose, (1 and 1/8 cup)
- 225 grams white chocolate chips (8 ounces)
- 6 grams freeze dried raspberries (1/3 cup)
Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease or line an 8 inch (20 centimetre) square tin.
Beat together the sugar and eggs until pale.
Melt the butter and slowly add it to the egg and sugar mix. Beat till everything is fully combined.
Fold in the flour, careful not to knock all the air out of the batter.
Add the chocolate chips and freeze dried raspberries (or fresh/frozen if using) and fold in till fully incorporated.
Pour into your prepared tin and pop in the oven for 35 to 40 minutes; checking a skewer comes out clean before removing from the oven.
Leave the blondie in it’s tin to fully cool down before removing it and cutting it up.
Kept in an airtight tin, this blondie will be good for up to 5 days.